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My annual Christmas cookies reflect my Californian/Hawaiian upbringing. They consist of a melting pot of culture cookies from people and places I have lived. I love learning about new holiday traditions and specialties from the people that I meet.
Although I was not raised Jewish, I absolutely love the food. These cookies are buttery, flaky, and have just the right amount of sweet. The added cream cheese yields a super tender dough that pairs perfectly with just about any filling. Traditionally they are filled with a soaked raisin/walnut filling, butI like to fill them with chocolate hazelnut spread and raspberry jam. Honestly though, the filling possibilities are endless and you could even make them savory.
Because this dough is similar to a pie crust dough, I like to use a food processor to ensure that there are little beads of butter and cream cheese to create the flakiness. After I make the dough, which only takes a couple of minutes, I wrap it in plastic wrap and refrigerate it for at least an hour but usually overnight.
When it is nice and cold, I roll out the dough to a 10 inch disk and then spread my favorite filling over the circle.
I then cut the circle into 16 even triangles, using a pizza cutter.
Finally I roll up the triangles, baste with egg wash, sprinkle with sugar, and finally bake until golden brown.
The results- a perfect little cookie. For the love of all things, please make sure you test a warm cookie. It. Is. Heavenly!
For years I would struggle with what to gift my cookies in. I knew it had to be something inexpensive and easy to give away, because the probability that I would be getting it back was very slim. A few years ago, I came across the limited edition red, green, and holiday printed Rubbermaid TakeAlongs at Walmart. Filled with delicious cookies and wrapped in a festive bow, they make the perfect gift.
Rubbermaid TakeAlongs feature a Quik Clik Seal™ that keeps food secure and helps prevent spills. No need to worry about your cookies or dessert flying off of the plate in the trunk when you make that turn!
The soft lid grips the container tightly for a great seal, yet with a large tab opening is easy. The best part is that they are microwavable, top rack dishwasher and freezer safe. It’s a gift that keeps on giving!
- 4 cups all-purpose flour
- 1 tablespoon kosher salt
- 2 cups (4 sticks) unsalted butter, cold and cubed
- 16 ounces cream cheese (2 blocks), cold and cubed
- 1/4 cup sour cream
- 1 egg , lightly beaten
- Chocolate hazelnut spread and Jam for filling
- 1/4 cup sugar for sprinkling
Using a food processor, pulse flour and salt together a few times.
Add butter, cream cheese, and sour cream to the flour, and pulse until small pea-sized clumps form.
Divide dough into three small disks and wrap in plastic wrap.
Refrigerate dough for at least an hour, but preferably longer.
Once dough is cold, preheat your oven to 350 degrees, and line a few baking sheets with parchment paper.
Removing one disk from the fridge at a time, roll out dough on a lightly floured surface.
Roll dough into approximately a 10-inch circle about 1/4 inch thick.
Spread chocolate hazelnut spread or jam all over circle.
Preferably using a pizza cutter, cut circle into 16 even sized wedges.
Roll each wedge up, beginning with the wide end and ending with the narrow end. Place the rolls point-side down onto the baking sheets, about 2 inches apart.
Brush with egg and sprinkle with sugar.
Repeat with remaining dough.
Bake cookies for 15-20 minutes or until they are golden brown.
Store in an airtight container for up to 1 week.