Rugelach Cinnamon Chocolate Twist Cookies

Preheat oven to 350 degrees f.

Baking sheets sprayed with vegetable spray.

In bowl , combine flour and sugar.

Cut in margarine until crumbly.

Add yogurt and water , and mix until combined.

Roll into a smooth ball , wrap and place in refrigerator for 30 min.

Put brown sugar , raisins , chocolate chips , cocoa and cinnamon in food processor.

Process until crumbly , approx.

20 secs.

Divide dough in half.

Roll one portion into a rectangle of 1 / 4 inch thickness on a well-floured surface.

Sprinkle half of the filling on top of the dough rectangle.

Roll up tightly , long end to long end , jelly-roll fashion.

Pinch ends together , cut into 1-inch thick pieces.

Some filling will fall out.

Place on baking sheets cut side up.

Repeat with remaining dough and filling.

With the back of a spoon or your fingers , gently flatten each cookie.

Bake for 25 mins , turning the cookies over at the halfwy mark.

all-purpose flour, granulated sugar, margarine, low-fat yogurt, water, brown sugar, raisins, semi-sweet chocolate chips, cocoa, cinnamon