This traditional Jewish holiday cookie gets a flavour makeover with the addition of chocolate malt and almonds.
- Portion size 36 servings
- Credits : Canadian Living Magazine: November 2013
Ingredients
Filling:
Method
In large bowl, beat cream cheese with butter until fluffy; beat in sugar and vanilla. Whisk flour with salt; stir into cream cheese mixture in 2 additions. Form into 3 discs. Wrap each in plastic wrap; refrigerate for 30 minutes.Filling: Meanwhile, in heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with butter, stirring until smooth. Stir in almonds, malt drink mix, flour and sugar; remove from heat. Working with 1 disc of dough at a time, between parchment paper, roll out into 12-inch (30 cm) circle. Chill for 10 minutes. Spread one-third of the filling over dough, leaving 1/2-inch (1 cm) border uncovered. Cut into 12 wedges. Starting at wide end, roll up each wedge, pressing tip to secure. Arrange on parchment paper–lined rimless baking sheets.
Make-ahead: Freeze until firm, about 1 hour. Freeze in airtight container for up to 1 month.
Bake on top and bottom racks in 325 F (160 C) oven, switching and rotating pans halfway through, until edges begin to brown, 18 to 20 minutes. Let cool on pans on racks.
Nutritional facts per cookie: about
- Fibre 1 g
- Sodium 83 mg
- Sugars 6 g
- Protein 2 g
- Calories 161.0
- Total fat 12 g
- Potassium 76 mg
- Cholesterol 22 mg
- Saturated fat 6 g
- Total carbohydrate 14 g
%RDI
- Iron 6.0
- Folate 7.0
- Calcium 2.0
- Vitamin A 7.0
