This might come as a surprise to some of you but with all of the baking that goes on in this house over Christmas - I don't really bake a whole lot of Christmas cookies. I baked hundreds of cupcakes and decorated thousands of Christmas sugar cookies last month - but only a couple of batches traditional Christmas cookies. The truth is - I really don't have to do a lot of cookie baking because I've been blessed with some of the most talented neighbors who generously share their Christmas cookies.
You might recognize these cookies from my 12 Days of Christmas blog post. These are the cookies that we enjoyed on Day 8 with our giant glasses of (maids of) milk. These flaky pastry cookies featuring a Hershey Candy Bar almost require a glass of milk in order to be fully enjoyed.
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Chocolate Croissant Cookies
1 cup flour
1/8 teaspoon salt
8 Tablespoons butter
4 ounces cream cheese
2 Tablespoons sugar
1/2 teaspoon vanilla
6 Hershey Bars
1 egg
3 Tablespoons sanding sugar
1 cup flour
1/8 teaspoon salt
8 Tablespoons butter
4 ounces cream cheese
2 Tablespoons sugar
1/2 teaspoon vanilla
6 Hershey Bars
1 egg
3 Tablespoons sanding sugar
| Beat butter, cream cheese and sugar until fluffy.  Form dough into a 6 inch disk and refrigerate 1 hour. | Add vanilla and then add flour mixture.  Break chocolate bars into 3 seam sections. (20 total) |
 Roll dough into a 20 x 8 inch rectangle. |  Cut dough into twenty 4x2 inch rectangles. |
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| Place 1 chocolate piece across dough and fold dough around chocolate. | Place seam side down, 1 1/2 inches apart on baking sheets. |
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| Brush tops with egg and sprinkle with sanding sugar. |  |
Bake 18-20 minutes until golden brown. Let cookies 5 minutes before transferring to wire racks to cool.
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Break remaining chocolate bar into pieces and melt. Drizzle over tops of cookies.
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Let set for at least 30 minutes before serving.
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Since there is nothing inherintlely "Christmasy" about these little cookies - they are really perfect for any occasion. The dough needs to chill prior to assembling the cookies so you can make it a day or 2 in advance and store it in the refrigerator until your ready to make your cookies. Gotta love having ready to go cookie dough in the frig!
Ciao!
Ciao!
