Chocolate-Orange Rugelach

• 2 cups all purpose flour for dough
• 2 tablespoons granulated sugar
• 1/2 teaspoon salt for dough
• 1 cup unsalted butter cold
• 3/4 cup cream cheese cold
• 1/3 cup sour cream
• all purpose flour for shaping
• orange zest from 1/2 medium orange
• 3/4 cup light brown sugar packed
• 3 tablespoons unsweetened cocoa powder
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt for filling
• 6 tablespoons miniature chocolate chips
• all purpose flour for rolling
• 1/4 cup apricot preserves divided into 3 portions
• 1 large egg
• powdered sugar for serving

1. Place flour, granulated sugar, and salt in the bowl of a food processor. Pulse 2-3 times to combine.
2. Cut butter and cream cheese into 3/4-inch pieces. Add pieces to food processor and pulse just until the fats become the size of beans.
3. Add sour cream to food processor. Pulse a few more times, just until dough begins to hold together.
4. Turn dough onto a lightly floured work surface. Divide it into 3 equal portions, gently shaping each into a disk approximately 1 inch thick. Wrap disks in plastic wrap and refrigerate until somewhat firm but still pliable, 30 minutes to 1 hour.
5. Preheat oven to 350u0b0F.
6. Line 2 sheet pans with parchment paper.
7. Finely grate zest from orange.
8. Place brown sugar, cocoa powder, cinnamon, orange zest, and salt in a mixing bowl and mix to combine. Stir in chocolate chips.
9. Remove 1 round of dough from refrigerator. Unwrap it and set on a well-floured work surface. Gently roll dough into a 1/4-inch-thick circle. Spread 1 portion of apricot preserves evenly over the surface of the dough (enough to lightly cover). Sprinkle one-third of the filling mixture over the preserves, and lightly press down to help it stick.
10. Use either a pizza wheel or sharp knife to cut the circle into 8 equal wedges (like a pizza).
11. To form cookies, begin from the wide end of a wedge. Carefully roll dough towards the pointed tip, finishing with the tip pointed downward and slightly tucked under. Turn each end of the rolled cookie inward toward the tip. The final shape of the cookie should resemble a croissant. Don't worry if some of the filling escapes.
12. Repeat with the remaining dough and filling until all the cookies are shaped. Arrange 12 cookies on each sheet pan.
13. Whisk egg in a small mixing bowl until blended. Lightly brush tops of cookies with egg with a pastry brush.
14. Bake pans on racks in upper third and lower third of oven for 10 minutes, then switch pan positions.
15. Continue to bake cookies until they're deeply golden brown on top and bottoms appear crisp and golden brown, 15 to 20 minutes.
16. Check that cookies are done by angling a spatula underneath a couple. Remove from oven or add time as needed.
17. Let cookies cool on sheet pans 5 minutes, then transfer to cooling racks to cool completely.
18. Shortly before serving, dust cookies liberally with powdered sugar. Cookies are at their most buttery and crisp if made and served on the same day, but can be kept up to 2 days airtight at room temperature.

flour, sugar, salt, unsalted butter, cream cheese cold, sour cream, flour, orange zest, light brown sugar packed, cocoa, ground cinnamon, salt, chocolate chips, flour, apricot preserves, egg, powdered sugar

Taken from www.yummly.com/recipe/Chocolate-Orange-Rugelach-9088480 (may not work)