It’s time to start baking for the cookie exchange!
1 CUP BUTTER – unsalted, room temperature
8 OZ CREAM CHEESE – solid, not whipped, room temp
¼ CUP SUGAR
1 TSP VAILLA
PINCH OF SALT
2 ¼ CUPS FLOUR
1 EGG YOLK
In the large bowl of your electric stand mixer, best together butter, cream cheese, sugar vanilla and salt until creamy and smooth. Beat in egg yolk and gradually beat in butter at low speed until the dough starts to form. Scrape down the sides of the bowl often.
Transfer the dough to a lightly floured surface and knead a little just until the dough comes together. Divide the dough into 4 equal parts, shape each into a disc and wrap each individual disc with plastic wrap.
Refrigerate for a least 2 hours but not longer than 1 day.
½ CUP BUTTER – unsalted, cut into cubes
½ CUP BROWN SUGAR
7 OZ DARK CHOCOLATE – finely chopped
½ CUP COCOA POWDER
PINCH OF SALT
½ TSP SALT
½ TSP CINNAMON – or to taste
1 PINCH NUTMEG
½ CUP POWDERED SUGAR – sifted
1 CUP WALNUTS – chopped
In a heatproof bowl set over a pan of simmering water, melt the chocolate with the butter until smooth. Stir I brown sugar, powdered sugar, cocoa powder, salt, cinnamon and nutmeg until smooth. Remove from heat and let cool to room temperature.
PREHEAT OVEN TO 350º.
When the dough has finished resting, using only one at a time and working on a lightly floured surface, roll out each disc into 8-inch round X 1/4-inch thick.
Spread 3 tbs chocolate filling over each round, leaving ½-inch border. Sprinkle with walnuts. Using a pizza cutter cut each round into 8 wedges.
Starting from the wide edge, roll up each wedge, loosely, to form a crescent shape. Place crescents on a parchment-lined baking sheet – 2-inches apart and brush with an egg wash. To make egg wash, beat together 1 egg and 2 tsp water until light and frothy. Set aside. Bake for 20-25 minutes until lightly browned and crisp. Let cool completely on wire rack.
2 TBS BUTTER – unsalted
4 TSP LIGHT CORN OIL
3 ½ OZ DARK CHOCOLATE – chopped finely
In a heat-proof bowl set over a pan of lightly simmering water, melt the chocolate and butter until smooth, stirring. When completely melted, stir in corn syrup and stir until well combined. When cooled to room temperature, drizzle over cooled cookies, on a rack over parchment or wax paper to catch the drips. Let cool completely before storing.
NOTE: You can use any kind od nuts that you prefer in place of walnuts. Always use a good quality dark chocolate for the utmost flavor and taste.