1. In a food processor combine flour, cinnamon, butter, Neufchatel, and yogurt.Alternately, put ingredients in a bowl and use a fork and knife to blend. Add egg yolks, reserving the egg whites for later. Pulse until the mixture is crumbly. Continue to pulse until mixture just starts to come together. Divide dough into 4 pieces, wrap each in plastic, and refrigerate at least 1 hour and up to overnight.

2. When ready to assemble, prepare the filling. In a medium bowl, stir together thepreserves and vanilla. Set aside.

3. Remove 1 piece of dough at a time from the fridge. On a floured surface, roll dough into a rectangle 12 inches long and 5 to 6 inches wide (dough should be about 1/8 inch thick). Spread 1/4 cup of the preserves over the surface, leaving 1/2 inch uncovered around the edges. Sprinkle with 1/3 cup of the mini chips.Starting at one long end, roll the dough into a log. Press lightly to seal the end. Wrap the log in plastic wrap and refrigerate for 1 hour. Repeat with remaining dough and filling, reflouring the work surface as needed.

4. When ready to bake, preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper. Remove logs from fridge and cut each into 8 pieces. Place 16 pieces on each prepared pan.

5. Whisk together reserved egg whites in a small bowl. Brush each rugelach with egg white. In a small bowl, mix together the sugar and cocoa and sprinkle each pastry with this mixture. Bake until golden brown, about 23 to 27 minutes. Let cool on pan for 2 to 3 minutes, then remove from pan, detaching any excess jam, and let cool to room temperature on a wire rack, about 1 hour.

6. If desired, melt 1/4 cup chocolate chips in a small bowl in the microwave. Transfer to a resealable plastic bag and snip off one corner. Drizzle chocolate on the rugelach in a decorative pattern. Let set completely, about 2 hours.

Source: Hannaford fresh Magazine, January - February 2013