Good Morning and Happy Monday! Did you all have a relaxing holiday weekend? I had 4 and a half days off and while it felt like it was going slowly at first, by Saturday evening I couldn't believe that I had only 1 day left to relax! But we had a fantastic weekend, saw family and caught up with friends! And I made sure to find time to make some delicious cookies!
This week, I'm linking up again (week 3!) to the NewlyWoodwards' Dare to DIY Blog Party!
For this week's theme, Dare to Eat Cookies, I baked a delicious batch of rugelach - a traditionally Jewish recipe that creates a crescent cookie filled with almost anything you want. I filled some of mine with chocolate chips and others with dark chocolate chunks & walnuts. Here's a list of what you need to make these delicious cookies:
2 cups flour
1/4 tsp. salt
1 cup butter
1 pkg. cream cheese (8 oz.)
1/3 cup sour cream
1/2 cup sugar
1 tbsp. ground cinnamon
1 cup finely chopped walnuts
1/2 cup chocolate chips (or raisins, if you prefer)
First, cut the cold butter and cream cheese into bits and put them into your food processor. In order for this to work best, do not let the butter or cream cheese warm up at all before you begin.
As the food processor fills up, you may begin to mix these first two ingredients together to make more room.
Next, add the sour cream and 2 cups of flour.
Mix together using the food processor. Then take the mixture and separate into 4 equal size balls. Form a disc from each ball and wrap it in plastic wrap.
|With floured hands, it is easy to roll the dough into a ball.|
|Then fold over one side of the plastic wrap and flatten the ball into a disc.|
|Fold the other side of the plastic wrap over...|
|and then fold the ends in.|
When ready to continue, combine sugar and cinnamon in a small bowl and get your other toppings (chocolate, nuts, etc) prepared. Also, preheat your oven to 350 degrees.
Then, sprinkle the disc with sugar and cinnamon mixture. Then sprinkle your chosen topping over the sugar mix.
Using a pizza cutter, slice the disc into wedges.
Then take each wedge and roll into a crescent. Place each crescent onto a baking sheet and, when filled, place the sheet into the refrigerator to chill for 20 minutes.
After the 20 minutes, bake on center rack of oven for 22 minutes, until lightly golden.
Finally, remove from the oven and cool on wire racks (or a plate if you, like me, don't have wire racks). And, ta da - rugelach!
These are some of my favorite cookies to make this time of year! Do you have a favorite? I'd love to hear about! And if you're visiting from the blog party, thanks for stopping by!