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Chocolate Rolled Rugalachs




Source of Recipe


canadianliving.com


List of Ingredients




1 pkg. (8oz./250 gram) cream cheese, softened
1 cup butter, softened
2 tbsp. granulated sugar
2 cups all purpose flour

Filling:
1 1/2 cups chopped walnut halves
4 oz. semisweet chocolate, chopped
1/4 cup each granulated sugar and packed brown sugar
1/4 tsp. cinnamon
3/4 cup orange marmalade

Topping:
1 egg, lightly beaten
2 tbsp. coarse sugar or granulated sugar


Recipe



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 rectangles. Wrap in plastic wrap, refrigerate until firm, about 1 hour. (Make ahead. Refridgerate upto 24 hours.)

Filling: In bowl, stir together walnuts, chocolate, granulated and brown sugars and cinnamon. On lightly floured surface, roll 1 of the dough quarters into 12x8 inch rectangle. Spread 3 tbsp. of the marmalade evenly over top, sprinkle with one quarter of the chocolate mixture. Starting at long side, roll into a tight log. Cut into 12-1 inch thick slices. Arrange upright, 1/4 inch apart on baking sheet, refridgerate 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 degree 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) Makes 44 cookies.