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Raspberry Chocolate Rugalach

Since we celebrate both Hanukkah and Christmas, these cookies were always on the menu. The cookies can be covered and refrigerated overnight or frozen for up to two months. —G.P. Busarow, Whitehall, Montana

32 ServingsPrep: 40 min. + chilling Bake: 20 min./batch + cooling

Ingredients

1/2 cup butter, softened
4 ounces cream cheese, softened
1 cup all-purpose flour
1/4 teaspoon salt
FILLING:
1/4 cup dried currants
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 cup seedless raspberry jam
2/3 cup finely chopped pecans
1/4 cup miniature semisweet chocolate chips

Directions

In a large bowl, beat butter and cream cheese until smooth. Combine
flour and salt; gradually add to creamed mixture and mix well.
Divide dough in half; form into two balls. Flatten to 5-in. circles;
wrap in plastic wrap. Refrigerate for 8 hours or overnight.
Place currants in a small bowl. Cover with boiling water; let stand
for 5 minutes. Drain well and set aside. Combine sugar and cinnamon;
set aside.
On a lightly floured surface or pastry mat, roll one portion of dough
into an 11-in. circle. Brush with half of the jam. Sprinkle with
half of the cinnamon-sugar, pecans, chocolate chips and currants;
press down gently.

2 of 2

Raspberry Chocolate Rugalach (continued)

Directions (continued)

Cut into 16 wedges. Roll up wedges from the wide end and place point
side down 2 in. apart on a parchment paper-lined baking sheet. Curve
ends to form a crescent. Cover and refrigerate for 30 minutes before
baking. Repeat with remaining dough and filling.
Bake at 350° for 18-22 minutes or until golden brown. Remove to
wire racks to cool. Yield: 32 cookies.

Nutrition Facts: 1 cookie equals 90 calories, 6 g fat (3 g saturated fat), 11 mg cholesterol, 49 mg sodium, 8 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.