Chocolate Pecan Rugelach
- Yield: 48 1x
Ingredients
Scale
- 16 Tbsp (2 sticks) butter, room temperature
- 8 oz cream cheese, room temperature
- 2 Tbsp sugar
- 2 1/4 cups all purpose flour
- 1 tsp vanilla extract
- 1/2 cup pecans, chopped
- 2 Tbsp brown sugar
- 2 Tbsp granulated sugar
- 1 tsp cocoa powder
- 1 tsp cinnamon
Instructions
- cream together butter, cream cheese and sugar
- add in vanilla extract and flour and mix just until combined...do not overmix
- wrap dough in plastic wrap and refrigerate for 2 hours
- while dough is resting, combine pecans, both sugars, cocoa powder and cinnamon into bowl and set aside for filling
- preheat oven to 350 degrees F
- divide dough into 2 balls
- roll out dough into large round disc (about 12")
- sprinkle filling onto disk and pat it in with a spatula
- cut into 24 equal wedges
- roll each piece like a crescent, from larger end to small point
- place on lined baking sheet and bake at 350 F for 20 minutes or until golden brown
- allow cookies to cool and dust them with powdered sugar
- cookies can be stored in air tight container for 1-2 weeks
Find it online: https://joyoliver.com/chocolate-pecan-rugelach/