Chocolate Beet Rugelach

To make the Chocolate Beet Rugelach

• Step 1

  First, roast your beets. Pre-heat oven to 375 degrees. Place beets on a large sheet of aluminum foil. Drizzle with oil. Wrap well and roast in the oven for 30-60 minutes, depending on the size of the beets.

• Step 2

  When the beets are fork tender, let them cool slightly and then rub off the skin with a paper towel or your hands.

• Step 3

  In a food processor, purée beets until then are very fine. Measure out 2/3 cup. If you have more beets, save them for salads or just nosh on them as you bake.

• Step 4

  To make the dough, cream together butter, cream cheese, and 2/3 cup puréed beets in a large bowl with an electric mixer until light and fluffy. Add sugar, flour, vanilla, and lemon zest. Mix it up until all ingredients combine to form a sticky dough.

• Step 5

  Divide the dough into four even balls. Flatten them into disks, wrap in Saran Wrap, and chill for two hours or overnight.

• Step 6

  To make the filling, combine sugar, cinnamon, chocolate, and salt.

• Step 7

  Roll out each ball of dough on a floured surface into a circle, keeping the other balls in the refrigerator until you are ready for them.

• Step 8

  Brush a thin layer of cooled, melted butter over the dough and sprinkle with the chocolate mixture.

• Step 9

  Cut the circle into 12 triangles. Roll up each triangle from the wide end, and secure the tip into the cookie so you have a little spiral. Place cookies on a foil-lined cookie sheet, wash with milk, sprinkle with more sugar, and refrigerate for one hour.

• Step 10

  Preheat oven and bake at 350 degrees for 25 minutes or until golden. Cool on a cooling rack. These freeze well, too.