Yield: 48 servings
|1 pack||(8 oz) cream cheese softened|
|2 \N||Sticks butter; softened|
|3 tablespoons||Unsweetened cocoa powder|
|¼ cup||Granulated sugar|
|1 teaspoon||Vanilla extract|
|¾ cup||Semisweet chocolate chips, miniature|
|½ cup||Walnuts; chopped|
|¼ cup||Brown sugar, packed|
|\N \N||Powdered sugar|
Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 0:37 1. To make chocolate pastry, in a food processor, combine cream cheese, butter, cocoa, granulated sugar, and vanilla. Process until smooth. Add flour. Process until well blended and dough begins to cling together in a ball. Cover and refrigerate several hours or overnight. 2. Preheat oven to 350 F. In a medium bowl, combine chocolate chips, walnuts, brown sugar, and cinnamon. 3.
Divide chilled dough into 3 equal portions. On a floured work surface, roll each portion into an 11- or 12-inch circle. Spread a third of nut-chocolate chip mixture over each circle of dough. Cut each circle into 16 equal wedges. Roll up wedges, beginning from wide end. Press tips to secure. Place rugelach point side down on ungreased cookie sheets. 4. Bake 15 to 17 mins, or until set. Let rugelach cool 5 mins on pans, then remove to racks to cool completely. While warm, sift powdered sugar over tops.