Chocolate-Pistachio Rugelach with Orange Glaze

Prep: 45 minutes plus chilling, cooling and drying
Bake: 20 minutes • Makes: 48 cookies

1. In large bowl, with mixer on medium speed, beat cream cheese, butter and cream until light and fluffy, scraping down bowl occasionally. Add 1/2 cup powdered sugar; beat until incorporated. Reduce speed to low; gradually beat in flour and salt until just incorporated. Gather dough into ball and divide into 6 equal pieces; flatten each piece into a disk and wrap tightly with plastic wrap. Refrigerate dough 2 hours or up to overnight.

2. In medium bowl, toss chocolate chips, pistachios and cinnamon. In small bowl, whisk orange juice and zest, and remaining 1/2 cup powdered sugar. Makes about 1/3 cup.

3. Adjust 2 oven racks to upper and lower positions; preheat oven to 350°. Line 2 rimmed baking pans with parchment paper. On lightly floured work surface, roll each disk into 9-inch circle; brush disks with 2 tablespoons orange juice mixture. Sprinkle dough with chocolate chip mixture; lightly press into dough. With pizza wheel or knife, cut each dough circle into 8 wedges. Starting with curved edge, roll each wedge into jellyroll shape, and place, point side down, on prepared pans.

4. In small bowl, whisk egg yolks; brush over cookies. Bake cookies 20 minutes or until golden brown, rotating pans between upper and lower racks halfway through baking. Cool cookies on pans 10 minutes; transfer to wire racks to cool completely. Makes 48 cookies.

5. Brush cookies with remaining 3 tablespoons plus 1 teaspoon orange juice mixture; dry completely. Store cookies in airtight container at room temperature up to 1 week or freeze up to 3 months.

Approximate nutritional values per serving (1 cookie):
127 Calories, 8g Fat (5g Saturated), 24mg Cholesterol,
39mg Sodium, 11g Carbohydrates, 1g Fiber, 2g Protein