Chanukkah Baking Workshop

Chanukkah Baking Workshop: Chocolate Rugalach
Join us Saturday December 12 to bake rugelach. At the workshop, Marcy Huffaker will both mix up a recipe for the dough and demonstrate how to roll the rugelach. You can either:

1. Make the dough ahead of time and let it chill for an hour before the workshop and concentrate on rolling it out, or
2. Make the dough at the workshop and roll it on your own after it chills.

Chocolate Rugalach Recipe

Prep: 30 minutes * Chill: 1 hour * Bake: 20 minutes at 350F per batch Makes: 48 cookies
Here’s what you’ll need:
1 cup butter, softened
1 8-ounce carton sour cream
1 egg yolk
2 cups all-purpose flour
¾ cup granulated sugar
¾ cup miniature semisweet chocolate pieces
1 teaspoon ground cinnamon
Powdered sugar (optional)

1. In large mixing bowl butter with an electric mixer on medium to high speed for 30 seconds. Add sour cream and egg yolk. Beat until combined. Using a wooden spoon, stir in flour until combined. (Dough will be sticky.) Divide dough into four portions. Cover and chill for 1 hour or until dough is easy to handle.
2. For filling, in a small bowl combine sugar, chocolate pieces, and cinnamon; set aside.
3. Preheat oven to 350F. Line a cookie sheet with parchment paper; set aside. On a lightly floured surface, roll one portion of the dough into a 10-inch circle. Spread one-fourth of the filling on dough. Cut dough into 12 wedges. Roll up each wedge, starting at wide end. Repeat with remaining dough and filling. Place cookies, tip sides down, about 2 inches apart on prepared cookie sheet.
4. Bake for 20 minutes or until golden brown. Transfer cookies to wire racks; cool. If desired, sprinkle with powdered sugar.