Cinnamon and Chocolate Chip Rugelach Cookies
December 13, 2011 § 9 Comments
Remember that cookie swap I was telling you about, this is what I made. It’s a great treat for the holiday season, or any season for that matter. They are fairly small as well, meaning you can eat three of them and not hate yourself for it. Such a win.
The cookie swap turned out to be a whole lot of fun. I must have tested a dozen cookie recipes in the last few months. I’m stocked with cookie dough for the winter. This recipe was one of my absolute favorites. They were easy to make, relatively inexpensive to make and they held up really well after several days without refrigeration.
I actually created something that I called ‘the experiment box’. Every time I made a tester batch of cookies, I put one cookie into the experiment box, which was left out of the refrigerator at room temperature for 3-5 days. Then I compared the refrigerated cookies to the experiment box cookies to see if the ones that were left out still tasted decent. Some cookies were great when refrigerated but terrible if left at room temperature for a few days. I really wanted to find a cookie that would survive being mailed across the country, and these were it. They were just as great when they came out of the oven as they were 4 days later. Keep that in mind for your holiday gift giving!
I sent these cookies out to:
Hopefully everyone enjoyed these as much as I did!
The other cool thing about the cookie swap was getting to receive three dozen cookies. Three very kind people sent me their cookies for the swap. They were all great. We received oatmeal white chocolate butterscotch preztel cookie ( a mouthful of a name and a cookie!), a cranberry and lemon biscotti, and a peanut butter white chocolate pretzel cookie. I thought it was interesting that we got two different pretzel cookies–an ingredient I had never thought of using before. It was quite interesting, gave the cookies a savory crunch, which turned out to be a nice juxtaposition to the other, sweeter ingredients. My family and I have been munching away at all the cookies. Thank you all for the cookies!
Cinnamon and Chocolate Chip Rugelach Cookies
Adapted from Jenny’s Cookbook
Ingredients
2 cups all-purpose flour
1/4 teaspoon salt
1 cup cold unsalted butter, cut into chunks
1 (8 ounce) package cream cheese, cold, cut into smallish pieces
1/3 cup sour cream
3/4 cup white sugar
1 teaspoon vanilla extract
1 tablespoon ground cinnamon
1 cup semisweet chocolate chips
1 tablespoon milk
1 egg white
Turbinado sugar for sprinkling
Sounds yummy! Have to remember not to read food blogs when hungry! Tip on cooking cookies, or other things, with spinkled sugar/grated cheese/etc on top: Put the items to be sprinkled on a piece of wax paper, sprinkle and then put on cookie sheet or broiler pan and cook – that way the extra stuff that usually gets on the pan won’t burn onto the pan and be so hard to clean. ;-)
hugs, A. Lib
Thanks for the tip!
Just sneaking a peek at your blog as a break – these were amazing, and I’m so glad you had fun w/ the cookie swap!
PS The Experiment Box still terrifies me.
Scary, I know. Don’t think about it!
Thank you SO much for these! They were amazing – sadly I only ate 4 and my husband ate the rest. He has asked me almost everyday to make them and now I can :)
I’m so glad that they were enjoyed! :)
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HOLY MOLY- I just found a new love for Rugelach last year- but now you add chocolate to it? What? I will be making these!!!!!
I came across your blog while I was looking for something yummy to bake and this is just what I was looking for. These babies are awesome! Just looking at it makes my mouth water. I can’t wait to make these.