Rugelach (Cinnamon Chocolate Twist Cookies)

• 2 14 cups all-purpose flour
• 23 cup granulated sugar
• 12 cup cold margarine or 12 cup butter
• 13 cup low-fat yogurt
• 3 tablespoons water
• 12 cup brown sugar
• 13 cup raisins
• 2 tablespoons semi-sweet chocolate chips
• 1 tablespoon cocoa
• 12 teaspoon cinnamon

1. Preheat oven to 350 degrees F (180 C).
2. Baking sheets sprayed with vegetable spray.
3. In bowl, combine flour and sugar.
4. Cut in margarine until crumbly.
5. Add yogurt and water, and mix until combined.
6. Roll into a smooth ball, wrap and place in refrigerator for 30 min.
7. Put brown sugar, raisins, chocolate chips, cocoa and cinnamon in food processor; process until crumbly, approx.
8. 20 secs.
9. Divide dough in half.
10. Roll one portion into a rectangle of 1/4 inch (5mm) thickness on a well-floured surface.
11. Sprinkle half of the filling on top of the dough rectangle.
12. Roll up tightly, long end to long end, jelly-roll fashion; pinch ends together, Cut into 1-inch (2.
13. 5cm) thick pieces; some filling will fall out.
14. Place on baking sheets cut side up.
15. Repeat with remaining dough and filling.
16. With the back of a spoon or your fingers, gently flatten each cookie.
17. Bake for 25 mins, turning the cookies over at the halfwy mark (12 1/2 min).

flour, sugar, cold margarine, lowfat yogurt, water, brown sugar, raisins, semisweet chocolate chips, cocoa, cinnamon

Taken from www.food.com/recipe/rugelach-cinnamon-chocolate-twist-cookies-53515 (may not work)