INGREDIENTS
8 ounces cream cheese, softened
1 cup (2 sticks) butter, softened
2½ cups all-purpose flour, sifted, plus more for rolling out the dough
¾ cup good-quality jam (peach, apricot, or your favorite variety)
1 large egg, beaten
powdered sugar, for dusting the cookies
PREPARATION
- In a mixer, beat the cream cheese and butter until light and fluffy (about 3 minutes). Scrape down the bowl and paddle.
- With mixer on low, add flour gradually, beating well after each addition. Mix until a smooth dough forms.
- Turn dough out onto a work surface dusted with flour and knead briefly to form a ball. Divide dough into three equal portions and wrap each in plastic or waxed paper. Flatten each piece of dough into a square and refrigerate overnight.
- Heat oven to 400°F.
- Line three cookie sheets with a Silpat or parchment paper.
- Remove one piece of dough from the refrigerator and roll it out on a lightly floured surface into a ⅛-inch-thick rectangle. Trim the rough edges of the dough so the sides are straight, and so the piece of dough measures 8 inches by 8 inches.
- Cut dough into 2-inch squares.
- Spoon ½ teaspoon of jam onto the center of each square. Do not overfill. If overfilled they don’t seal properly and will open up in the oven.
- Fold one corner into the center, dab with the beaten egg, and then bring the opposite corner into the center. Pinch firmly together to seal the corners.
- Transfer cookies to cookie sheet and repeat the process with the remaining dough.
- Bake one sheet at a time until lightly browned on the bottoms and puffed, 10 to 12 minutes.
- Transfer to a rack to cool completely then dust with powdered sugar.
Cookies can be frozen or stored in a sealed container for up to 3 months.
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