Ingredients
Sour Cream Pastry
•1 cup unsalted butter, chilled
•3/4 cup sour cream
•1/4 cup powdered sugar
•1 egg yolk
•2 cups all-purpose flour
•1/4 teaspoon salt
Kahlua Chocolate Filling
•1 1/2 cups semi-sweet chocolate chips
•3 tablespoons Kahlua Licor de Cafe
Kahlua Caramel
•1/4 cup Kahlua Licor de Cafe
•1 cup granulated sugar
Directions
1) Cut chilled butter into small pieces. Place butter, sour cream, sugar, egg yolk, flour and salt in a food processor and process until dough is crumbly.
2) Gather dough together and knead until smooth. Divide dough into 6 flattened discs. Wrap in plastic wrap and chill for 3 hours.
3) Meanwhile make Kahlua Chocolate Filling. Place chocolate chips and Kahlua in a food processor and process into a coarse meal. Preheat oven to 350F (175C).
4) Lightly spray a baking sheet with a non-stick cooking spray.
5) Roll out dough disks on a floured surface into 8-inch circles.
6) Spread 1/4 cup of filling over surface of each dough circle. Using a sharp knife, cut 8 equal wedges as you would a pizza pie.
7) Start at wide outer end of each wedge and roll up tightly to tip, forming a crescent.
8) Place cookies, with rolled tip facing down, 1 inch apart on prepared baking sheet.
9) Bake for 17 - 20 minutes or until golden brown. Remove cookies from oven and cool thoroughly.
10) To make the Kahlua Caramel, combine Kahlua and sugar in heavy bottom medium saucepan and cook over medium heat, without stirring, until mixture is a golden brown.
11) Drizzle Kahlua Caramel over rugalach. Store in an airtight container at room temperature.
Servings: 48 cookies
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