RUGELACH WITH PIE CRUST RECIPES

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.

Steps:

• Using an electric mixer, cream 2 sticks butter with sugar until fluffy, about 2 minutes. Add ricotta, lemon zest and 2 1/2 teaspoons vanilla and beat well. Beat in the eggs one at a time. Scrape the sides of the bowl down with a rubber spatula, then beat in flour, baking soda and salt. Cover dough and chill for at least 2 hours and up to a week.
• Heat oven to 350 degrees and line several cookie sheets with parchment paper or nonstick liners. Shape tablespoons of dough into balls. Place 2 inches apart on baking sheets and bake until pale golden on the bottom, about 15 minutes. Let cool on wire racks.
• Melt remaining tablespoon butter. Whisk confectioners’ sugar to break up any large lumps, then whisk in melted butter, lemon juice, remaining 1 1/2 teaspoons vanilla and enough milk to make a spreadable icing. Spread icing on cooled cookies, then let set for at least 20 minutes before serving.