CRINKLE CUT CARROTS RECIPES
CHOCOLATE-RASPBERRY RUGELACH COOKIES RECIPE - PILLSBURY.COM
These festive rolled cookies are made simple with Pillsbury™ refrigerated pie crust and a sweet filling of nuts, chocolate and raspberry preserves. Inspired by traditional rugelach pastries, they make for a fancy-feeling (yet fuss-free) holiday treat.
Provided by Pillsbury Kitchens
Total Time 1 hours 5 minutes
Prep Time 15 minutes
Yield 16
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Line large cookie sheet with cooking parchment paper.
- On work surface, unroll crust; spread preserves to within 1/4-inch from edge. Sprinkle with pecans and chocolate chips. With sharp knife, cut crust into 16 triangles. Roll up each triangle, starting at shortest side and rolling to opposite point; place point-side-down, 1 inch apart on cookie sheets. Brush with beaten egg.
- Bake 12 to 14 minutes or until golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool 5 minutes; sprinkle with powdered sugar. Cool completely, about 30 minutes.
Nutrition Facts : Calories 90 , CarbohydrateContent 10 g, CholesterolContent 15 mg, FatContent 1 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Cookie, SodiumContent 70 mg, SugarContent 3 g, TransFatContent 0 g
CHOCOLATE-RASPBERRY RUGELACH COOKIES RECIPE - PILLSBURY.COM
These festive rolled cookies are made simple with Pillsbury™ refrigerated pie crust and a sweet filling of nuts, chocolate and raspberry preserves. Inspired by traditional rugelach pastries, they make for a fancy-feeling (yet fuss-free) holiday treat.
Provided by Pillsbury Kitchens
Total Time 1 hours 5 minutes
Prep Time 15 minutes
Yield 16
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Line large cookie sheet with cooking parchment paper.
- On work surface, unroll crust; spread preserves to within 1/4-inch from edge. Sprinkle with pecans and chocolate chips. With sharp knife, cut crust into 16 triangles. Roll up each triangle, starting at shortest side and rolling to opposite point; place point-side-down, 1 inch apart on cookie sheets. Brush with beaten egg.
- Bake 12 to 14 minutes or until golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool 5 minutes; sprinkle with powdered sugar. Cool completely, about 30 minutes.
Nutrition Facts : Calories 90 , CarbohydrateContent 10 g, CholesterolContent 15 mg, FatContent 1 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Cookie, SodiumContent 70 mg, SugarContent 3 g, TransFatContent 0 g
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