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Julie Van Rosendaal Julie's Kitchen cookies molasses ginger chocolate tahini rugelach
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Chocolate and Tahini Rugelach

Everyone loves a fancy-ish cookie during the holidays, and these look elaborate but require no actual decorating. This recipe makes four balls of dough—plenty for a cookie swap, and enough for each kid to get their own to experiment with, if you have little hands around.

Ingredients

Dough:

  • 1 cup butter at room temperature
  • 1 8 oz pkg cream cheese at room temperature
  • 1/4 c. sugar
  • 1/4 t. salt
  • 2 c. all-purpose flour

Filling:

  • 1/2 c. tahini
  • 1/4 c. sugar
  • 1 t. cinnamon
  • 1/2 c. approximately chopped dark chocolate

Instructions

  • 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 T.). In a small bowl, stir together the sugar and cinnamon, and sprinkle about 1 T. 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.