The cookies I made this year are a combination of my favorite pie (pecan) and my favorite cookie (chocolate rugelach- rugelach is a Jewish crescent shaped cookie that is traditionally filled with fruit or chocolate, the name rugelach translates from Yiddish as 'little twists'). They made a fabulous combo with the flaky cream cheese pastry, sweet pecan filling and a bit of chocolate, and are sturdy enough to withstand shipping.
Chocolate Chip Pecan Pie Rugelach
2 sticks unsalted butter, room temperature
8 ounces cream cheese, room temperature
1/4 cup granulated sugar
1/8 teaspoon salt
2 cups all purpose flour
Mix together butter and cream cheese on medium speed until completely combined, slowly add in sugar, salt and flour and continue to mix until the dough just starts to come together. Divide dough into quarters, flatten each into a disc, wrap with plastic, and refrigerate for at least 2 hours.
6 tablespoons butter
2 teaspoons vanilla extract
3/4 cup dark brown sugar, packed
1 1/3 cups chopped pecans
3/4 cup mini semisweet chocolate chips
Line a cookie sheet with parchment paper.
Melt butter and stir in the vanilla extract. Roll out chilled dough on lightly floured surface into a 12 inch round. Place a tiny bowl, or upside down shot glass in the very center of the dough (only needs to be about an inch in diameter - this keeps the ends clean and easy to tuck under the finished twists).
Brush dough with butter, then spread 3 tablespoons sugar over the top, sprinkle 1/3 cup of pecans on top, and then 3 tablespoons of chocolate chips. Use your hands to spread everything out to make sure everything is evenly distributed.
Cut circle into 16 wedges. Starting with the wide part of each wedge, roll toward the center of the dough, tucking the pointed edge underneath the twist. Repeat with remaining wedges. Refrigerate for 30 minutes.
Repeat with rest of dough and filling.
1 large egg
1 teaspoon water
2 tablespoons vanilla sugar (or plain granulated sugar)
Preheat oven to 375.
Beat together egg and water. Brush each cookie with the egg wash and then sprinkle the sugar over the top. Bake cookies one tray at a time for 20 minutes, rotating halfway through.
Allow cookies to cool completely before eating.