Cookie Exchange: Peppermint Bark and Rugalach

 

Peppermint Bark

 

Peppermint Bark

Chocolate candy coating or real chocolate works best for this recipe.

1   lb  white chocolate confectioner's coating or white chocolate 1   lb  dark chocolate confectioners coating or dark chocolate

10   oz   bag star-brite mints crushed

Procedure

1   Melt dark chocolate over double boiler on low heat stirring often (do not over heat).

2   Melt white chocolate in over double boiler on low heat stirring often (do not over heat).

3   Line a cookie sheet with parchment.

4   Pour a layer of dark chocolate and then stripes of white chocolate reserving ¼ cup of melted white chocolate.  Pull a knife through to marble.

5   Sprinkle crushed mints on top.  Dip the tines of a fork into reserved white chocolate and drizzle over top of bark.

6   Let harden or freeze.  Break into bit size pieces.

Source

Author: ChefJackie White

Web Page: preplikeachef.blogspot.com

Rugalach

 

 

 

Rugalach

Cookie Dough: 1     cup    butter, softened 1               (8 oz.) pkg. cream cheese, softened 2     cups   flour                  Filling: 3/4   cup    finely chopped walnuts 1/2   cup    brown sugar 1/2   tsp     cinnamon 1/3   cup    apricot or raspberry preserves

1/4      cup  butter, melted Topping: 1        cup  finely chopped walnuts 1/4      cup  sugar 1 1/2   tsp   cinnamon Egg Wash: 1                egg beaten with 1 tsp. water

Procedure

1   In large bowl, cream butter and cream cheese until light and fluffy. Add flour, a little at a time, mixing until a stiff dough forms. Wrap in plastic wrap and refrigerate for one hour.

2   Heat oven to 350 degrees. In small bowl, combine all filling ingredients except melted butter. Set aside.  Shape dough into as round and refrigerate 1 hour or overnight.

3   Remove dough from refrigerator and cut round into 4 pieces.  Shape each ¼ into a circle and roll on lightly floured board.  Roll out dough into an 8-inch circle. Brush each circle with melted butter. Cut each into 12 pie wedges.

4   Spread or pipe a scant ½ teaspoon filling on each wedge.

5   Roll up, starting at wide end and roll to a point.

6   Place, point side down, 1" apart on parchment lined cookie sheet.

7   In small bowl, combine topping ingredients. Brush top of each crescent with egg wash. Sprinkle nut-cinnamon mixture on top. Bake at 350 for 15-20 minutes. Remove to racks to cool.

Source

Author: Chef Jackie

preplikeachef.blogspot.com

Author Notes

Recipe can double.

Feel free to share but send people to the post please!

Season's Eating's
Chef Jackie