Peanut Butter Maple Rugelach

Directions

1. To make the dough: In a food processor, add the flour and salt. Scatter over the chunks of cream cheese and butter and pulse the machine 6 to 10 times. Process just until the dough forms large curds (being careful not to run so long that it forms a ball on the blade). 

2. Turn the dough out, gather it into a ball and divide it in half. Shape each half into a disk, wrap the disks in plastic wrap and refrigerate for at least 2 hours, or up to 1 day.

3. Line two baking sheets with parchment or silicone mats.

4. To shape the cookies: Pull one disc of dough from the refrigerator; leave for about 10 minutes. Working on a lightly floured surface, roll the dough into a 11- to 12-inch circle. Spoon a thin layer of Peanut Butter & Co. Mighty Maple over the dough. Scatter half of the chopped peanuts and half of the mini chocolate chips. Press the filling into the dough. 

5. Using a pizza cutter or a sharp knife, cut the dough into 16 wedges. Starting at the base of each triangle, roll the dough up so that each cookie becomes a little crescent. 

6. Arrange the roll-ups on one baking sheet, making sure the points are tucked under the cookies, and refrigerate. Repeat with the second disc of dough, and refrigerate the cookies for at least 30 minutes before baking.

7. Position the racks to divide the oven into thirds and preheat the oven to 350 degrees. To finish: Stir the egg and water together, and brush a bit of this glaze over each rugelach. Sprinkle the cookies with sanding sugar. 

8. Bake the cookies 20 to 25 minutes, rotating the sheets from top to bottom and front to back at the midway point, until they are puffed and golden. Transfer the cookies to racks to cool.