Corn Salad with Chile and Lime
Easy Chocolate Rugelach
Dough: 8 ounces (2 sticks) unsalted butter, softened
Dough: 8 ounces cream cheese, softened
Dough: 3 tablespoons granulated sugar
Dough: 1 tablespoon light brown sugar
Dough: 1/4 teaspoon table salt
Dough: 1 1/2 teaspoons pure vanilla extract
Dough: 2 cups (about 10 ounces) all-purpose flour
Filling: 6 ounces bittersweet chocolate, finely chopped
Filling: 1 tablespoon granulated sugar
Filling: 1 tablespoon light brown sugar
Filling: 2 tablespoons cocoa powder
Topping: 2 tablespoons granulated sugar
Topping: 1/4 teaspoon ground cinnamon
In the bowl of a stand mixer with a paddle attachment, mix butter, cream cheese, sugar, brown sugar, and salt on medium speed until completely combined, about 1 minute. Mix in vanilla. Mix in flour until combined. Pat dough into an 8-inch square, wrap dough in plastic wrap, and chill until fairly firm, about 1 hour. In the meantime, mix together ingredients for filling in a medium bowl.
Adjust oven rack to upper-middle and lower-middle positions. Preheat oven to 350°F (180°C). Line 2 rimmed baking sheets with parchment paper. Cut dough into 4 equal pieces. Place all but 1 piece in the refrigerator to keep cool. On a floured surface, roll out the first piece into a 12-inch by 4-inch strip. Sprinkle 1/4 of the chocolate mixture onto dough and gently press into dough.
Working from the long end, gently roll dough strip into a 12-inch long log, making sure seam is at the bottom. Cut log into 1-inch pieces and place on one half of the baking sheet, evenly spacing apart. Repeat with second piece of dough to fill the first pan. Repeat with remaining pieces of dough to fill second pan.
In a small bowl, stir together sugar and cinnamon, and sprinkle on rugelach. Bake until rugelach is light golden brown, 20 to 25 minutes, rotating pans from top to bottom and front to back halfway through baking. Cool for 5 minutes on pan, then transfer rugelach to wire rack to cool completely.
Yield: 48 servings