Rolled versions of this traditional Jewish holiday cookie are just as pretty as the crescent-shaped ones. Plus they're a little easier and quicker to make.
- Portion size 44 servings
- Credits : Canadian Living Special Issue: Holiday Best 2004
Ingredients
Filling:
Topping:
Method
Line 2 rimless baking sheets with parchment paper; set aside. In bowl, beat cream cheese with butter until fluffy; beat in sugar. Stir in flour in 2 additions. Form into rectangle; cut into quarters and shape into rectangles. Wrap in plastic wrap; refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)Filing: In bowl, stir together walnuts, chocolate, granulated and brown sugars and cinnamon.
On lightly floured surface, roll 1 of the dough quarters into 12- x 8-inch (30 x 20 cm) rectangle. Spread 3 tbsp (50 mL) of the marmalade evenly over top; sprinkle with one-quarter of the chocolate mixture. Starting at long side, roll into tight log. Cut into twelve 1-inch (2.5 cm) thick slices. Arrange upright, 3/4 inch (5 mm) apart, on baking sheet; refrigerate for 30 minutes. Repeat with remaining dough.
Topping: Brush egg over top edge of upright cookies; sprinkle with sugar. Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, until golden, about 25 minutes. Let cool on pans on racks for 5 minutes. Transfer to racks; let cool completely. (Make-ahead: Store in airtight container for up to 5 days or freeze for up to 1 month.)
Nutritional facts Per serving: about
- Sodium 65 mg
- Protein 2 g
- Calories 147.0
- Total fat 10 g
- Cholesterol 24 mg
- Saturated fat 5 g
- Total carbohydrate 14 g
%RDI
- Iron 4.0
- Folate 7.0
- Calcium 1.0
- Vitamin A 6.0
