Instructions: MAKES 32 RUGELACH LACTO

Most rugelach dough is made with equal amounts of cream cheese and butter and some sour cream as well. This rugelach uses reduced-fat Neufchatel cream cheese, half the butter and a little yogurt. In honor of the season, the filling is made with dried cranberries rather than the traditional raisins.

In heavy-duty mixer, or in large bowl using sturdy hand mixer, beat cream cheese and butter until light and fluffy. Beat in cinnamon and salt. Add flour in batches, beating well after each addition. Beat in yogurt. Divide dough in half. Wrap each half in plastic and chill for at least 4 hours.

Meanwhile, make filling. In medium bowl, mix pecans, cranberries, sugar and cinnamon. Set aside.

Preheat oven to 350 degrees. Lightly grease one or more cookie sheets.

Remove and unwrap one dough package from refrigerator. On a lightly floured surface, roll dough into 12-inch circle with a lightly floured rolling pin.

Sprinkle one-half of filling over circle. Press filling lightly to adhere. Cut dough into 16 wedges. Beginning at wide end, roll each wedge toward point.

Place 2 inches apart on prepared cookie sheets, curving ends to make crescent-shape.

Bake until golden brown, about 30 minutes. Remove to wire racks to cool.

Repeat with remaining dough. (Store rugelach in airtight container at cool room temperature up to 1 week.)

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