And everything else that I bake, for that matter. It would be nice to stop at just one or two but these Chocolate-Chip, Cherry Rugelach are irresistible.
Even A. had one and we know he never eats sweets. But back to the subject of portion control. Baking for Izzy(and he has me as his portion controller) and friends is a favorite pastime, yet after he goes to bed, I am left with a whole pile of leftover sweets from the day. How will I ever manage to keep on baking and stop nibbling?
You try baking these and watch what happens...
2 cups all purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
6 ounces chilled cream cheese, cut into 1/2-inch pieces
1/2 cup sugar
1 teaspoon ground cinnamon
12 tablespoons cherry preserves
8 tablespoons dried tart cherries
8 tablespoons miniature semisweet chocolate chips
8 tablespoons finely chopped walnuts
1/3 cup (about) whipping cream
Preparation for dough
Blend first 3 ingredients in processor.
Add butter and cream cheese and cut in using on/off turns until dough begins to clump together.
Gather dough into ball.
Divide dough into 4 equal pieces; flatten into disks.
Wrap each in waxed paper and refrigerate 2 hours. (Can be prepared 2 days ahead. Keep refrigerated.
Let soften slightly at room temperature before rolling out.)
Line large baking sheet with parchment paper.
Mix sugar and cinnamon in small bowl.
Roll out 1 dough disk on waxed paper, with paper on top too, to 9-inch round.
Spread 3 tablespoons cherry preserves over dough, leaving 1-inch border. Sprinkle with 2 tablespoons dried cherries, then 2 tablespoons chocolate chips, 2 tablespoons cinnamon sugar.
Press filling firmly to adhere to dough.
Cut dough round into 8 equal wedges.
Starting at wide end of each wedge, roll up tightly.
Arrange cookies, tip side down, on prepared baking sheet, spacing 1 1/2 inches apart and bending slightly to form crescents. Repeat 3 more times with remaining dough disks, preserves, dried cherries, chocolate chips, cinnamon sugar.
Place baking sheet in freezer 30 minutes.
Position rack in center of oven and preheat to 375°F. Brush cookies lightly with whipping cream. Bake frozen cookies until golden brown, about 40 minutes. Transfer cookies to racks and cool completely. (Can be made ahead. Store in airtight container at room temperature up to 1 week or freeze up to 1 month.)