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  1. -- Recipe via Meal-Master (tm) v8.05

  2. Title: Black Forest Rugalach

  3. Categories: Cookies

  4. Yield: 48 servings

  5. 1 c Dried cherries

  6. 1/3 c Cherry liqueur

  7. 2/3 c Granulated sugar

  8. 6 oz Semisweet chocolate; broken

  9. -up

  10. 2 tb Unsweetened cocoa powder

  11. 1 ts Ground cinnamon

  12. 1 c Walnuts; unchopped

  13. 8 oz Cream cheese; softened

  14. 1 c Unsalted butter; softened

  15. 2 c All-purpose flour

  16. 1 pn Salt

  17. 1 Egg

  18. 1 ts Water

  19. Recipe by: Glorious Liqueurs, Mary Aurea Morris

  20. In a small bowl, combine the died cherries and the liqueur; cover and let stand for at least 4 hours, or overnight, stirring occasionally. In a

  21. large bowl with an electric mixer on high speed, blend the cream cheese and butter until well combined, light and fluffy. Gradually beat in the flour

  22. and salt. The dough will be very soft. Divide and flatten the dough into 4

  23. disks; wrap each in a sheet of wax paper or plastic wrap. Refrigerate for at least 1 hour, or overnight, until firm enough to handle.

  24. Preheat oven to 350 degrees. Drain the cherries, reserving the

  25. thickened syrup for another use. Place the sugar, chocolate, cocoa and cinnamon in a food processor; cover and pulse chop until the chocolate

  26. forms pea-sized pieces. Add the walnuts and drained cherries; pulse chop

  27. until both are coarsely chopped. In a cup, beat together the egg and water. Roll out the dough, one disk at a time, on a lightly floured

  28. 8-inch circle. Brush with the egg glaze. Sprinkle

  29. of the filling over the top, pressing lightly to adhere the filling to the

  30. dough. Cut the circle into 12 wedges with a sharp knife. Roll up each wedge from the outside in, to form a crescent; tuck in any of the filling

  31. that falls out as the dough is rolled. Place the crescents, point side

  32. down, 1 inch apart on ungreased cookie sheets. Brush with additional egg

  33. 30 to 35 minutes, or until golden. Cool on the cookie

  34. sheets on wire racks for about 2 minutes. Gently loosen them with a metal

  35. spatula and transfer to the racks. Cool completely before storing in

  36. airtight containers.

  37. These cookies freeze well. Penny Halsey (ATBN65B). --


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