31 Days of Holiday Cookies

BOB’S RED MILL HOLIDAY 2018 E-BOOK | 31 DAYS OF HOLIDAY COOKIES Cinnamon Chocolate Rugelach MAKES: 32 COOKIES • PREP TIME: 30 MINUTES • COOK TIME: 25–30 MINUTES PASSIVE TIME: 90 MINUTES • DIFFICULTY: MODERATE These delicate cookies look like tiny works of art and are richly flavored with cinnamon and dark chocolate. Kids love to help roll! DOUGH: 2 cups Bob’s Red Mill® Unbleached White Fine Pastry Flour 1/4 cup Bob’s Red Mill® Cane Sugar 1/2 tsp Salt 1 cup Butter, soft 1 cup Cream Cheese, soft FILLING: 1/4 cup Bob’s Red Mill® Brown Sugar 1 tsp ground Cinnamon 1/4 cup Butter, very soft 31/2–4 oz grated or finely chopped Dark Chocolate Instructions 1. Combine flour, sugar and salt in a large bowl. Add butter and cream cheese and mix until a smooth, thick, paste-like dough forms. Divide dough in half, form each half into a disk and wrap tightly in plastic. Let chill for at least one hour or overnight. 2. Combine the brown sugar and cinnamon in a small bowl. Set out the very soft butter and chopped chocolate. Line two baking sheets with parchment paper. 3. Unwrap one disk of dough and place it on a well-floured board. Roll dough out into a 12-inch circle. Spread the entire surface of the dough with 2 tablespoons of soft butter. Sprinkle with half of the cinnamon mixture and half of the chocolate. 4. Slice into wedges like a pie, 16 pieces per circle. Starting at the wide edge, roll each wedge into the center, as you would a croissant, with the pointed end on the outside. Transfer to a prepared baking sheet. Repeat with the remaining dough and filling. 5. Chill cookies for at least 30 minutes before baking. 6. Preheat oven to 350°F. Bake cookies to light golden-brown, 25–30 minutes. Let cool before serving. K I D S C A N H E L P