Rugalach

Ever been deceived by appearances?  Like when you buy that picture perfect apple in the grocery store, bring it home, set it on the counter and wait a few days for it to ripen to absolute perfection.  All the while dreaming of that first delicious bite.  When the moment finally arrives and you decide that the apple has reached it's peak of perfection, you sink your teeth into the crisp, red specimen and much to your surprise and utter disappointment, the inside of the apple doesn't match the perfect exterior.  What you expected was a mouth full of crisp, tart, sweet apple goodness and instead you are left with a mouthful of brown, tasteless, mealy goo.  Sometimes, you just cant judge a food by how it looks - keep that in mind while you look through the pictures on this blog post.  My rugalach didn't turn out all all like it was pictured in my magazine.  It was flat and pale and quite honestly, ugly.  Don't let that discourage you though - this is a delicious cookie recipe.



Rugalach
1 cup butter
8 ounces sour cream
1 egg  yolk
2 cups flour
3/4 cup sugar
3/4 cup mini chocolate chips
1 teaspoon cinnamon








Beat butter in mixing bowl



 












Add egg yolk and sour cream.
















Stir in flour with a wooden spoon.
 

 

Wrap dough in plastic wrap and refrigerate for 1 hour.

Combine chocolate chips, sugar and cinnamon.
Divide dough into fourths.




 
Roll each portion out into a 10 inch circle.












Sprinkle 1/4 of filling over each circle.













Cut dough into 12 wedges.








Roll up each wedge starting at wide end.  Place cookies, tip sides down, on a silpat lined baking sheet.

Bake 20 minutes at 350. 

The appearance of food can be deceiving.  A beautiful piece of fruit or slice of cake can disappoint if the taste doesn't match the beautiful appearance.  On the contrary, a misshaped cookie or a flat ragalach may well exceed the expectations that you have based on it's awkward appearance.  

Ciao!

Rugalach
1 cup butter
8 ounces sour cream
1 egg  yolk
2 cups flour
3/4 cup sugar
3/4 cup mini chocolate chips
1 teaspoon cinnamon
Beat
butter in mixing bowl.  Add egg yolk and sour cream.  Stir in flour
with a wooden spoon.  Wrap dough in plastic wrap and refrigerate for 1
hour.  Combine chocolate chips, sugar and cinnamon.  Divide dough into
fourths.  Roll each portion out into a 10 inch circle.  Sprinkle 1/4 of
filling over each circle.  Cut dough into 12 wedges.  Roll up each wedge
starting at wide end.  Place cookies, tip sides down, on a silpat lined
baking sheet.  Bake 20 minutes at 350.