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Chocolate Cherry Rugelach

This is one of Edith's signature desserts she makes for Jewish holidays! The first time Matt came to meet Amy's family, he left with a bag of the rugelah, and now he looks forward to eating them every time he comes to an event at the Schoenberger household. Eric loves them too!

Prep
Cook
Serves 12people
Ingredients
Pastry
1/2
cup butter, softened
1/2
cup cream cheese, softened
1/2
teaspoon salt
1/3
cup confectioners’ sugar, sifted
1 1/2
cups flour
Filling
1/2
cup cherry preserves
1/3
cup dried cherries, chopped
1/4
cup mini semisweet chocolate chips
Glaze
Milk and sugar
Directions
1.
Cream the butter and cream cheese. Stire in salt and confectioners’ sugar. Add the flour 1/3 at a time.
2.
Form the dough into a ball and knead it until smooth then divide into 2 balls. Roll each ball into a 12 inch circle. Cover in plastic wrap and chill for at least 2 hours.
3.
Spread half of the cherry preserves, dried cherries and chocolate over one of the rolled disks, leaving a ½ inch border and a 2 inch circle in the center uncovered to prevent jelly from oozing out. (I put a glass upside down in the middle to keep the filling from going into the center). At the end, it looks like a sweet pizza
4.
Cut the dough into 12 wedges. Starting at the wide end, roll up each wedge. Place each rugelach point down on a baking sheet, pulling the sides down a little to form a crescent. Repeat steps 3 and 4 with second disk. Chill the cookies on the baking sheet for 10 minutes.
5.
Preheat oven to 350 degrees. Lightly brush the chilled cookies with milk and sprinkle on a little sugar. Bake 25 minutes.

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