Ingredients: |
Ingredients: 2 1/4 cups all-purpose flour
1/2 tsp salt
8 oz cream cheese, softened
2 sticks (1 cup) unsalted butter, softened
1 large egg, lightly beaten with 2 teaspoons water for egg wash
1 jar apricot or raspberry preserves (we always used Baker's)
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Directions: |
Directions:TO MAKE DOUGH
Whisk together flour and salt in a bowl until combined. Beat cream cheese and butter in a large bowl with an electric mixer at medium-high speed until pale and creamy, about 6 minutes. Reduce mixer speed to low, then add flour mixture and mix just until combined. Divide dough into 4 equal pieces and wrap each in plastic wrap. Chill until firm, about 1 1/2 hours.
TO ASSEMBLE AND BAKE COOKIES:
Put oven rack in middle position and preheat oven to 350°F. Roll out 1 piece of dough (keep remaining pieces chilled). On a lightly floured surface with a floured rolling pin, roll into a roughly 12-inch square. Now, with a floured knife, cut this square into about 16 (2 1/2-inch) squares. You must work quickly---this dough gets really soft really fast.Place 1 heaping tsp filling in center of each square. Take two corners of each square and overlap. Brush with egg wash, and pinch firmly to adhere. Sprinkle with sugar.Arrange cookies 2 inches apart on baking sheet. Bake until golden, 12 to 15 minutes, then transfer with a metal spatula to racks to cool completely. Make more cookies with remaining dough and filling on a lined cooled baking sheet. |
This recipe for CREAM CHEESE COOKIES is from