Baking…. Baking….. Baking!! Have I ever mentioned I love baking? This weekend I will begin to prepare the LIST! Then, I will write the PLAN on how to get them all done. Some things can be baked or made ahead of time and frozen for a couple of weeks. But, some things need last minute preparation. So it all has to be organized. Have I ever mentioned I also love LISTS and PLANS? Silly? Maybe a little but I love it.
Here is a recent addition to our favorites – I found it a couple of years ago on Rachael Ray’s website
Fake Out Rugelach
2 store-bought pie dough rounds (they usually come two in a box)
5 TBLS butter melted
2 TBLS cocoa powder
5 TBLS granulated sugar – divided
1/4 cup hazelnuts, toasted and chopped finely
Powdered sugar for dusting
YIELD: 16 cookies
Preheat oven to 375 degrees.
In a small sauce pan, combine butter and cocoa powder.
On a work surface, lay the pie dough rounds out next to each other. Bursh both rounds liberally with butter-cocoa powder mixture and sprinkle each round with 2 TBLS of granulated sugar.
Top one of the rounds with all of the chopped hazelnuts.
Gently pick up the round without the nuts, turn it over and place it on top of the round with the nuts, chocolatey sides facing each other.
Gently roll a rolling pin over the top of the pie dough so the two rounds seal together and the round is 13 inches in diameter. Cut into 16 equal wedges like a pie.
To form the cookies, roll up each wedge of dough starting from the large end to pointed end. Repeat with the remaining wedges.
Place rugelach on a baking sheet, brush them with remaining butter-cocoa mixture, sprinkle with remaining granulated sugar and bake until cooked through – about 40-45 minutes. Before serving, sprinkle with powdered sugar.