*  Exported from  MasterCook II  *
                         COCONUT-CHOCOLATE RUGELACH
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cookies
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----CREAM CHEESE PASTRY-----
    2                    Sticks butter -- soften (1 cup)
    1      package       Cream cheese -- soften (8 oz)
      1/2  cup           Sugar
    2      cups          All-purpose flour
      1/2  cup           Apricot preserves
      3/4  cup           Shredded sweetened coconut
      1/2  cup           Slivered almonds; toasted -- finely chopped
      1/2  cup           Semisweet choco. mini-chips
    4      tablespoons   Sugar
                         Confectioners'sugar -- garnish
 Pastry:  Beat butter and cream cheese in a large bowl with an electric
 mixer until smooth.  On low speed, beat in sugar and flour until
 Divide dough in quarters.  Shape each portion into a disk.  Wrap and
 refrigerate until firm enough to roll out, at least 4 hours. Heat oven
 to 350 degree F.  Place oven rack in upper third of oven. Have cookie
 sheet (s) ready (no need to grease). Melt preserves in a microwave or a
 shall saucepan over low heat. Press through a fine strainer into a small
 On a floured surface, roll 1 portion dough into a 10-inch circle. Brush
 with a quarter of the preserve (it will barely cover dough). Sprinkle
 with 3 tablespoon coconut, 2 tablespoon each almonds and cocolate chips
 and 1 tablespoon sugar. Gently press filling so it adheres to dough.
 With a pizza wheel or a knife, cut circle in 12 wedges.  Roll up from
 wide edge to point.  Place 2 inches apart on ungreased cookie sheet (s). 
 Repeat with remaining dough and filling. Bake in upper third of oven 18
 to 22 minutes or until golden brown. Remove to wire rack to cool.
 Dush with confectioners' sugar.
 Variation:  BROWN SUGAR-FIG RUGELACH Pastry - Replace sugar with 1/4 cup
 packed brown sugar.
 Filling:  Replace coconut with 1/2 cup finely chopped dried figs (about
 4); almonds with 1/2 cup finely chopped toasted hazlenuts and chocolate
 chips with 1/2 cup dried Zante currant.  Increase sugar to 1/2 cup and
 stir in 1/2 teaspoon ground cinnamon.
 Fill as directed, replace plain sugar with cinnamon sugar.  Cut, roll up
 and bake as directed. Remove to wire rack.  While warm, brush with 2
 tablespoon melted butter and sprinkle with remaining cinnamon in place
 of confectioners' sugar.
 From:  Woman’s Day, November 1996.  Formatted by Mary Wilson (BWVB02B).
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