Chocolate Croissant Cookies

These Chocolate Croissant Cookies with a buttery croissant-style dough wrapped around a piece of Hershey’s chocolate and drizzled with more chocolate were the winner of this years Cook’s Country Christmas Cooking Contest.

Ingredients

• 1 cup all-purpose flour (5 ounces)
• 1/8 teaspoon salt
• 8 tablespoons unsalted butter, softened
• 4 ounces cream cheese, softened
• 2 tablespoons granulated sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract, optional
• 6 (1.55-ounce) Hershey's milk chocolate bars, the regular size
• 1 large egg, lightly beaten
• 3 tablespoons white sanding sugar, or granulated sugar

Instructions

1. Using an electric mixer with a paddle attachment, beat butter, cream cheese, and granulated sugar until light and fluffy, about 3 minutes.
2. Add vanilla and beat until mixed in.
3. Add the salt to the flour and then add the flour to the butter mixture in 2 additions, stopping to scrape down the sides of bowl. Beat just until the flour is incorporated into the mixture.
4. Place dough on a piece of plastic wrap, shape into a disk about 6 inches in diameter, wrap fully, and refrigerate for 1 to 24 hours.
5. Place oven racks in upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
6. Break 5 of the chocolate bars apart at the seams so you have a total of 20 pieces.
7. Roll dough on a lightly floured surface into a 20 by 8-inch rectangle. Cut dough into twenty 2 by 4-inch rectangles.
8. .........................................

For full instructions please see : spicysouthernkitchen.com

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