"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chocolate Croissant Cookies Recipe

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This recipe for Chocolate Croissant Cookies, by , is from Las Vegas Ladies Fabulous Cookie Exchange Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Lindsay Shuck

Category:
Category:

Ingredients:  
Ingredients:  
1 Stick 4 Oz. ( Cup) Unsalted Butter, at room temperature, plus 4 Tbsp. for Assembly
4 Oz. ( Cup) Cream Cheese at room temperature
4 Tbsp. Sugar, separated
tsp. Pure Vanilla
⅛ tsp. salt
1 Cup plus 2 Tbsp. Flour
9 Tbsp. Mini Chocolate Chips
1 Egg White Beaten
Course Sanding Sugar

Directions:
Directions:
1. Using an electric mixer, cream 1 stick of butter, cream cheese and 1 Tbsp. sugar on high speed for 3 minutes.
2. Add vanilla and salt and mix at low speed until blended. Mix in the flour at low speed until incorporated.
3. Divide the dough into thirds; pat into disks. Wrap in plastic; refrigerate for 15 minutes.
4. Preheat the oven to 350. Line 2 cookie sheets with parchment. Roll out each disk into an 8 inch round. Stack the rounds between pieces of parchment, place on a small baking sheet and refrigerate for 15 minutes. Meanwhile, melt the 4 Tbsp. butter; Let cool for 5 minutes.
5. Place 1 dough round on a floured surface on parchment. Using a small offset spatula, spread with 1 Tbsp. plus 1 tsp. melted butter; sprinkle with 3 Tbsp. chocolate chips and 1 Tbsp. granulated sugar. Using a large knife or pizza cutter cut the round into 8 wedges.
6. Working from the wide end, roll up each wedge and transfer to a prepared pan, spacing evenly and bending in the ends to form a crescent shape. Refrigerate the cookies while you repeat with the remaining dough rounds, butter, chocolate chips and granulated sugar.
7. Brush the cookies with egg white; sprinkle generously with sanding sugar and Bake until golden 22-24 minutes. Transfer to racks to cool. Makes 2 dozen.

Number Of Servings:
Number Of Servings:
2 Dozen
Preparation Time:
Preparation Time:
1 1/2 - 2 hours
Personal Notes:
Personal Notes:
Lindsay brought these to our 1st Cookie Exchange in 2006. I'm going to have to make these because they were all gone before I was able to grab one!

 

 

 

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