Chocolate Tahini Rugelach
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Chocolate Tahini Rugelach A classic Jewish cookie rugelach is simple and satisfying to make—easily customized, and look fancy without a need for icing, sprinkles and candy. Dough: 1 cup butter, at room temperature 1 8 oz package cream cheese, at room temperature 1/4 cup sugar 1/4 tsp salt 2 cups all-purpose flour Filling: 1/2 cup tahini 1/4 sugar 1 tsp cinnamon 1/2 cup chopped dark chocolate In a large bowl, beat the butter, cream cheese, sugar and salt until smooth and creamy; add the flour and beat on low speed until you have a soft dough. Divide the dough into quarters and let rest for 10 minutes, or wrap and refrigerate for an hour, or overnight. When you’re ready to bake, preheat the oven to 350˚F. On a lightly floured surface, roll each piece out into a 10-inch circle. Spread with a spoonful of tahini (about 2 Tbsp). In a small bowl, stir together the sugar and cinnamon, and sprinkle about 1 Tbsp overtop. Sprinkle with dark chocolate. Cut the circle into quarters, and then each quarter into three, making 12 wedges. Roll each one up like a croissant, and place on a parchment-lined baking sheet. Make for 15-20 minutes, or until golden. Makes 4 dozen rugelach. Chewy Ginger Molasses Crinkles Chewy ginger molasses crinkles are a holiday classic, perfect for making in larger quantities, and ideal when you have little helping hands to roll the dough into balls, and the balls in sugar to coat before baking. 1/2 cup butter, at room temperature 1 cup sugar 1/2 cup brown sugar 1/4 cup dark molasses 1 large egg 2 cups all-purpose flour 2 tsp baking soda 1 tsp cinnamon 1/2 tsp ginger 1/2 tsp salt sugar, for rolling Preheat the oven to 350˚F. In a large bowl, beat the butter, sugar and brown sugar until well blended and sandy. Beat in the molasses and egg. Add the flour, baking soda, cinnamon, ginger and salt and stir or beat on low speed just until the dough comes together. Roll into 1-inch balls, and roll each in a shallow dish of sugar to coat. Place the balls a couple inches apart on a parchment-lined sheet and bake for 12 minutes, or until spread, cracked on top and slightly darker around the edge. Transfer to a wire rack to cool. Makes about 2 dozen cookies. Your Holiday Hangout shopping list is on the next page. Your Holiday Hangout Shopping List: Butter Eggs 1 8oz package cream cheese White sugar Brown sugar Dark molasses All-purpose flour Cinnamon Ginger Baking soda Tahini Dark chocolate Table salt .