This post contains affiliate links.
Good morning! Have I got a scrumptious, easy and versatile cookie for you, rugelach. Rugelach is the most popular cookie that I make, typically I make a combination cranberry pecan chocolate but I have also made many other variations. The great things about rugelach is that once you have the buttery, flaky dough made you can add any jam, or dried fruits and nuts or a combination of them.
This past weekend I made Chestnut Chocolate rugelach using a jar of chestnut spread, chopped roasted chestnuts and dark chocolate chips.
1 cup butter softened
1 8 oz package cream cheese softened
1/2 cup of granulated sugar
23/4 cups all purpose flour
1/2 tsp salt
Beat the butter and the cream cheese at medium speed with an electric mixer until creamy, slowly add the sugar and beat until fluffy. Then stir in the flour and salt. Now if you are a little lazy like me you add the flour to the mixer being careful not to get flour all over you kitchen. (The reason to stir in the flour is so the dough does not get tough, I have been mixing it in for years with the mixer and have not had a problem).
Divide the dough into eight equal portions. Flatten into discs and wrap individually in plastic wrap. Chill at least hours or longer.
When ready to assemble, roll the dough into a circle, spread the circle with chestnut spread or other jam, add chopped chestnuts, and chocolate chips then cut each circle into 8-10 triangles, like a pizza and roll like a cinnamon roll. Place the cookies on a pan and chill for 15 minutes. Then brush with an egg wash, sprinkle with sugar and bake at 350 for 20-25 minutes, cookies should be golden brown. Remove from oven and cool on a rack.
Place in a decorative tin, add some ribbon, maybe a cute ornament and give a tin or two to family and friends.
Have a great day!