Rugelach are traditionally hand formed into crescent shapes; here we’ve used the same ingredients to create easy-to-prepare bar cookies. The filling—a combination of chopped chocolate and dried fruit—is more traditional than the prune filling used for the rugelach on page 298.

　　

Ingredients

makes about 5 dozen

　　

for the dough

3/4 cup (1 1/2 sticks) cold unsalted butter, cut into 1/2-inch pieces

　　8 ounces cream cheese

　　2 cups all-purpose flour

　　1/2 teaspoon salt

　　

for the filling

6 ounces coarsely chopped semisweet chocolate

　　1 cup walnuts (about 3 ounces), toasted and cooled

　　1/2 cup granulated sugar

　　1 tablespoon ground cinnamon

　　3/4 cup currants

　　Finely grated zest of 1 orange

　　3 tablespoons light corn syrup

　　3 tablespoons unsalted butter, melted

　　

for the egg wash

1 large egg yolk

　　1 tablespoon water

　　3 tablespoons sanding sugar, or granulated sugar

　　

Step 1

Make dough: Place butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the cream cheese is broken down but butter is still chunky. On low speed, add flour and salt, and mix until crumbly and just beginning to come together, about 20 seconds. There should still be some small pieces of butter visible. Divide dough into two equal parts. Form each part into a flattened rectangle, and wrap well in plastic. Refrigerate 5 hours or up to overnight.

　　

Step 2

Preheat oven to 350°F. Line a 9 by 13-inch baking pan with parchment paper.

　　

Step 3

Make filling: Place the chocolate in the bowl of a food processor. Pulse until the chocolate is very finely chopped, about 7 seconds. Transfer to a large bowl. Finely chop toasted walnuts by hand, and add to bowl. Add granulated sugar, cinnamon, currants, zest, corn syrup, and melted butter, and stir to combine.

　　

Step 4

Place one rectangle of dough between two large pieces of waxed paper; roll dough into a 9 by 13-inch rectangle. Line prepared baking pan with dough. Spread dough evenly with walnut mixture. Roll remaining rectangle of dough into another 9 by 13-inch rectangle; place on top. Trim the edges of the dough so they are even.

　　

Step 5

Make egg wash: Beat egg yolk with the water in a small bowl. Brush the top of dough with egg wash; sprinkle with sanding sugar. Bake until golden, about 35 minutes, rotating halfway through. Cool completely on a wire rack. Cut into fifty to sixty 2 1/2 by 3/4-inch rectangles. Cookies can be stored in single layers in airtight containers at room temperature up to 3 days.

　　Martha Stewart's Cookies