Rugelach Recipes

I was watching Rachael Ray yesterday. She showed an easy way to make chocolate rugelach. You take 2 pie doughs and paint one side of each dough with chocolate cocoa powder that's mixed with melted butter. Place the 2 pie doughs together with chocolate facing chocolate. Cut the pie dough into triangles like you would a pizza. Roll the triangles up into little rolls similar to croissants. Sprinkle with sugar and coat in chocolate. Top with powdered sugar too. Bake as the pie crust package says.

Here's another rugelach recipe. I love rugelach. Try this or both yummy recipes out!

Cinnamon Rugelach

Ingredients-

For the cookies:

* 8 ounces cream cheese, softened
* 1/2 pound butter, softened
* 2 cups flour

For the filling:

* 4 tablespoons butter, melted
* 1/2 cup sugar
* 2 teaspoons cinnamon

Preparation-

Place the cream cheese and the butter in an electric mixer fitted with the paddle attachment. Cream at low speed until combined thoroughly. Add the flour and mix until a soft dough forms. Put mixture in a small bowl and cover with plastic wrap. Refrigerate for a few hours or overnight.

When you are ready to bake the cookies, preheat the oven to 350°F. Line a cookie sheet with parchment paper.

Mix the cinnamon and the sugar together. Take the dough out of the fridge and allow it to soften just slightly. You don't want it to get oo soft and then hard to work with. Divide the dough into 4 pieces and work with one piece at a time, putting the other three back in the fridge. Take the dough ball you are working with and roll it out with a rolling pin into a big circle. Brush it with the melted butter and sprinkle the cinnamon mixture all over it. With a knife or a pizza cutter, cut out triangles and roll them up to look like little croissants-start with the wide end and roll towards the point.

Place the cookies on the lined cookie sheets and bake for 25 minutes or until golden brown. Allow them to cool before serving.