Chocolate-Raspberry Rugelach Cookies

INGREDIENTS

• 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
• 3 tablespoons raspberry preserves
• 1/4 cup finely chopped toasted pecans
• 2 tablespoons miniature semisweet chocolate chips
• 1 egg, beaten
• 2 teaspoons powdered sugar

DIRECTIONS

1. Heat oven to 400°F. Line large cookie sheet with cooking parchment paper.
2. On work surface, unroll crust; spread preserves to within 1/4-inch from edge. Sprinkle with pecans and chocolate chips. With sharp knife, cut crust into 16 triangles. Roll up each triangle, starting at shortest side and rolling to opposite point; place point-side-down, 1 inch apart on cookie sheets. Brush with beaten egg.
3. Bake 12 to 14 minutes or until golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool 5 minutes; sprinkle with powdered sugar. Cool completely, about 30 minutes.

TIPS

• To toast the pecans, heat your oven to 350°F and spread an even layer of nuts on an ungreased shallow baking pan. Bake the uncovered pecans for 6 to 8 minutes, stirring occasionally, until light golden brown.
• To easily cut the rugelach dough into triangles, try using a pizza cutter.
• For best results, bake these Chocolate-Raspberry Rugelach Cookies one sheet at a time on the center oven rack.
• For a fun variation on this chocolate-raspberry rugelach recipe, try omitting the powdered sugar, brushing the rugelach with beaten egg and sprinkling them with white sparkling sugar before baking. Sparkling sugar can be found in the baking aisle at the grocery store.
• Store extra cookies in the refrigerator for up to 2 days, layered between parchment or wax paper in an airtight container. These cookies can also be frozen for up to 2 months. To thaw, let them sit uncovered for 1 to 2 hours at room temperature.