Chocolate Palmiers

By AshleyRuss

Ingredients

• ingredients
• 1 1
• 8 ounce package cream cheese, softened
• 1/2 1/2
• cup sifted powdered sugar
• 1/4 1/4
• cup unsweetened cocoa powder
• 2 2
• tablespoons all-purpose flour
• 2 2
• tablespoons coffee liqueur or hazelnut liqueur
• 1/2 1/2
• cup finely chopped pecans or hazelnuts, toasted* (optional)
• 1/2 1/2
• cup butter, softened
• 1/2 1/2
• cup granulated sugar
• 1/2 1/2
• cup packed brown sugar
• 1/2 1/2
• teaspoon baking powder
• 1/2 1/2
• teaspoon ground cinnamon
• 1/4 1/4
• teaspoon salt
• 1 1
• egg
• 3 3
• tablespoons milk
• 1/2 1/2
• teaspoon vanilla
• 2 3/4 2 3/4
• cups all-purpose flour

Preparation

Step 1

directions
1. 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.
2. 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 side of 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.
3. On a lightly floured surface, roll dough, one portion at a time, into a 12x8-inch rectangle. Spread each rectangle with half of the filling, spreading to within 1/2 inch 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.
4. Wrap each roll in waxed paper or plastic wrap. Place on a tray or cookie sheet. Chill for 4 to 24 hours.
5. Preheat oven to 375 degrees F. Grease cookie sheets; set aside. Using a thin-bladed knife, cut rolls into about 1/4-inch slices. Place slices, cut sides down, 2 inches apart on the prepared cookie sheets. Bake about 8 minutes or until edges are firm and bottoms are light brown. Transfer to wire racks; cool.
from the test kitchen
Tip To toast nuts, preheat oven to 350 degrees F. Spread nuts in a single layer in a shallow baking pan. Bake for 5 to 10 minutes or until nuts are lightly golden, stirring once or twice; cool. For hazelnuts (filberts), place the warm nuts on a clean kitchen towel. Rub the nuts with the towel to remove the loose skins.
Storage Layer cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days.
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