MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate Palmiers
 Categories: Cookies, Cheese, Chocolate, Nuts, Booze
      Yield: 72 Servings
 
      8 oz Pkg cream cheese; softened
    1/2 c  Sifted powdered sugar
    1/4 c  Unsweetened cocoa powder
      2 tb All-purpose flour
      2 tb Coffee or hazelnut liqueur
    1/2 c  Fine chopped pecans or
           - hazelnuts; toasted
    1/2 c  Butter; softened
    1/2 c  Granulated sugar
    1/2 c  Packed brown sugar
    1/2 ts Baking powder
    1/2 ts Ground cinnamon
    1/4 ts Salt
      1 lg Egg
      3 tb Milk
    1/2 ts Vanilla
  2 3/4 c  All-purpose flour
 
  For filling, in a medium bowl beat cream cheese, powdered
  sugar, cocoa powder, the 2 tablespoons flour, and the
  liqueur with an electric mixer on low to medium speed
  until smooth. If desired, stir in nuts. Cover; set aside.
  
  For dough, in a large bowl beat butter with an electric
  mixer on medium to high speed for 30 seconds. Add
  granulated sugar, brown sugar, baking powder, cinnamon,
  and salt. Beat until combined, scraping bowl occasionally.
  Beat in egg, milk, and vanilla until combined. Beat in as
  much of the 2-3/4 cups flour as you can with the mixer.
  Using a wooden spoon, stir in any remaining flour. Divide
  dough in half. If necessary, cover and chill about 30
  minutes or until dough is easy to handle.
  
  On a lightly floured surface, roll dough, one portion at a
  time, into a 12" x 8" rectangle. Spread each rectangle
  with half of the filling, spreading to within 1/2" of the
  long edges. For each rectangle, roll up the two long edges
  to meet in the center. Brush the seam where the dough
  spirals meet with water and lightly press together.
  
  Wrap each roll in waxed paper or plastic wrap. Place on a
  tray or cookie sheet. Chill for 4 to 24 hours.
  
  Set oven @ 375ºF/190ºC.
  
  Grease cookie sheets; set aside. Using a thin-blade knife,
  cut rolls into 1/4" slices. Place slices, cut sides down,
  2" apart on the prepared cookie sheets. Bake about 8
  minutes or until edges are firm and bottoms are lightly
  browned. Transfer to wire racks; cool.
  
  TO STORE: Layer cookies between sheets of waxed paper in
  an airtight container; cover. Store in the refrigerator
  for up to 3 days.
  
  Better Homes & Gardens | November 2014
  
  MM Format by Dave Drum - 12 November 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

... I have to stop now, my fingers are hoarse from all the laughing...
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