Cottage Cheese Rugelach Cookies

While visiting my mom and dad, we decided to make these healthy-ish Rugelach.

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:

1. Preheat oven to 350°F. 
2. Beat cheese and 2/3 cup butter in medium bowl. Stir in flour. 
3. Knead in bowl until dough is smooth, about 1 minute. 
4. Divide dough into 2 balls. Flatten into disks. 
5. Wrap each in plastic; freeze until firm enough to roll, about 10 minutes.
6. Warm 1/2 cup peanut butter in a microwave until it turns to liquid. Mix in brown sugar if using. 
7. Roll out each dough disk on lightly floured surface to 10-inch round. 
8. Spread peanut butter filling over the rugelach dough; sprinkle each disk with about 1/4 cup miniature chocolate chips.
9. Cut each round into 16 wedges. Starting at wide ends, roll up wedges. 
10. Bend ends in, forming crescents. Place on ungreased heavy baking sheet. 
11. Beat egg and milk to blend in small bowl. Brush glaze over crescents. 
12. Bake until cooked through and light brown, about 25 minutes. 
13. 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