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| Thursday, December 22, 2005 |
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Chocolate Chip Rugelach Cookies
By Maralea DeDecker @ 9:14 AM
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Dough: 1 cup (2 sticks) butter, softened Filling: 1/2 cup sugar
1 pkg. (8 oz) cream cheese, 2 tsp. ground cinnamon
softened 1/2 cup miniature semi-
2 - 1/2 cups all-purpose flour sweet chocolate morsels
1/2 cup finely chopped walnuts
Glaze: 1 egg yolk
1 tsp. water
2 Tbsp. sugar (can use colored sugar)
1. Beat butter and cream cheese until light. On low speed, beat in flour, on last cup, mix by hand.
2. With lightly floured hands divide dough into 4 equal balls and flatten slightly and wrap in plastic wrap. Refrigerate 1-1/2 hours or overnight.
3. When ready to bake, adjust racks in oven into thirds. Preheat oven 375 degrees.
4. Prepare filling. In small bowl, combine sugar and cinnamon; set aside.
5. On lightly floured surface, roll one piece of chilled dough into 9 inch circle.
6. Sprinkle 1/4 of the sugar-cinnamon mixture. Then sprinkle 1/4 of the walnuts and chocolate chips pressing them lightly with a rolling pin.
7. With long sharp knife, cut dough into 12 pie-shaped wedges. Roll each wedge from the outside toward the point so that cookies resemble tiny croissants. Place cookies point side down about 1 inch apart onto ungreased baking sheets. Repeat with remaining dough and fillings.
8. To glaze, mix together egg yolk and water and brush on top of each cookie; sprinkle with sugar.
9. Bake 32 to 35 minutes until golden, reversing sheets once during baking. Immediately transfer to wire rack to cool. |
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