Rugelach, a classic Jewish cookie traditionally eaten during Hanukkah, is possibly the most underrated holiday cookie of all time. With a simple, no-fuss dough that comes together in the food processor, and endless ways to customize each batch, this should be your go-to holiday treat. In this chocolatey iteration, finely chopped bittersweet chocolate provides a rich depth of flavor that kids and grown-ups alike can enjoy. Dunk them in coffee or hot chocolate, or just eat them as-is, these adorable little cookies are fun to make and require ingredients that you probably already have.
2 cups all-purpose flour (about 9.2 ounces)
1 teaspoon salt, divided
1 cup unsalted butter, cut into small cubes
8 ounces cream cheese, cut into small cubes
3/4 cup granulated sugar
2 tablespoons unsweetened cocoa powder
1 teaspoon cinnamon
8 ounces bittersweet chocolate, finely chopped
1 large egg, lightly beaten
How to Make It
Place flour and ¾ teaspoon salt in the bowl of a food processor; pulse until combined. Add butter to flour mixture and pulse until combined. Add cream cheese; process until one large ball forms.Divide the dough evenly into 4 disks; wrap each in plastic wrap and refrigerate for at least 2 hours (up to 24 hours).
Preheat oven to 350°.
Stir together sugar, cocoa, cinnamon, remaining ¼ teaspoon salt, and chocolate in a medium bowl until combined.
Working one disk at a time (keeping the remaining disks in the refrigerator), roll each dough portion into a 9-inch circle on a floured surface. Distribute chocolate mixture evenly over the surface of each dough circle.
Using a pizza cutter, slice the disk into 12 even triangular portions. Gently roll each portion, starting from the widest end, towards the narrow end. Transfer rugelach to parchment paper- or silpat-lined baking sheets. Brush the rugelach with egg; sprinkle evenly with coarse sugar.
Bake for 23 to 27 minutes, or until golden brown. Let cool on baking sheet for 5 minutes; transfer to wire rack to cool completely.
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