For Hanukkah this year, I turned to a chocolate version of rugelach with chocolate in the dough! This dough recipe differs from ones I've made in the past since it uses sour cream instead of the more traditional cream cheese. The end result was more shortbread-y rather than flaky and pie-like.
If you like shortbread cookies, these are perfect for you! The pre-baked dough is a little crumbly and dry so it makes it a little hard to knead. But be patient, the dough eventually comes together (I did have my doubts).
The Recipe: Chocolate-Nut Rugelach from Claire Saffitz/Bon Appetit. The nutella filling makes these packed with double the chocolatey goodness.
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