Ingredients:
2/3 cup small-curd cottage cheese
2/3 cup plus 3 tablespoons stick butter, room temperature
1 1/3 cups all purpose flour
1/2 cup peanut butter (add 2 Tablespoons brown sugar to natural peanut butter)
1/2 cup mini chocolate chips
1 egg
2 tablespoons milk
Instructions:
- Preheat oven to 350°F.
- Beat cheese and 2/3 cup butter in medium bowl. Stir in flour.
- Knead in bowl until dough is smooth, about 1 minute.
- Divide dough into 2 balls. Flatten into disks.
- Wrap each in plastic; freeze until firm enough to roll, about 10 minutes.
- Warm 1/2 cup peanut butter in a microwave until it turns to liquid. Mix in brown sugar if using.
- Roll out each dough disk on lightly floured surface to 10-inch round.
- Spread peanut butter filling over the rugelach dough; sprinkle each disk with about 1/4 cup miniature chocolate chips.
- Cut each round into 16 wedges. Starting at wide ends, roll up wedges.
- Bend ends in, forming crescents. Place on ungreased heavy baking sheet.
- Beat egg and milk to blend in small bowl. Brush glaze over crescents.
- Bake until cooked through and light brown, about 25 minutes.
- Transfer cookies to racks and cool. (Can be made 2 days ahead. Store airtight at room temperature.)
Carole's Notes:
These are definitely the best the first day. The peanut butter we used was natural, the dough was not sweetened, so I found that the cookies were not sweet enough. I've updated the recipe to account for this.Recipe is mostly from http://www.epicurious.com/recipes/food/views/cottage-cheese-rugelach-with-walnuts-1575
No comments:
Post a Comment