Rolled rugelach filled with chocolate spread, dusted with confectioners sugar and splattered with chocolate ( I needed some snow already 🙂 so the recipe is from Mrs Bresher and from my good ‘ol days of being a baking assistant in machane atara… Recipe:

5 1/2 cups flour (more can be added if dough is too sticky)

One Richs whipp- unwhipped

4 sticks margarine (at abt room temp)

1/2 cup sugar

Directions:

Mix all ingredients

You can make rugelach in one of 2 ways

Divide dough into a few pieces then-

Either roll into circles and shmear with filling (ex: choc spread) and slice like skinny pizza strips and roll up 

Or make into a long thin rectangle and shmear filling and slice short one inch strips and roll-

I think the latter is easier:)

Bake at 350 for about 15 minutes