Ingredients:
- 8 oz Full-Fat Cream Cheese, cold and cubed
- 1 cup Unsalted Butter, cold and cut into pieces
- 2.5 cups All-Purpose Flour, sifted
- 0.5 tsp Fine Sea Salt
- 0.5 cup Apricot Preserves, thick pastry style
- 0.5 cup Raspberry Jam, seedless and stiff
- 1 Egg White, lightly beaten
- 0.5 cup Powdered Sugar
Instructions:
- Cream the fats. Combine the 8 oz cream cheese and 1 cup butter in a large bowl. Note: Use a pastry blender or a stand mixer on low to keep the fats cold.
- Incorporate the flour. Gradually add the 2.5 cups sifted flour and 0.5 tsp salt. Note: Mix just until a shaggy dough forms to avoid developing too much gluten.
- Chill the dough. Shape the dough into a flat disc, wrap tightly in plastic, and refrigerate for at least 2 hours. Note: This allows the flour to hydrate and the fats to re solidify for flakiness.
- Preheat and prep. Set your oven to 350°F and line your baking sheets with parchment paper. Wait until the oven is fully up to temperature before proceeding.
- Roll the dough. On a surface dusted with powdered sugar, roll the dough to 1/8 inch thickness. Note: Using sugar instead of flour prevents the dough from becoming dry and tough.
- Cut the squares. Use a pizza cutter to slice the dough into 2 inch squares. Ensure the edges are sharp for a clean rise.
- Fill the centers. Place a scant half teaspoon of preserves in the center of each square. Note: Overfilling is the number one cause of leaking cookies.
- Seal the corners. Brush one corner with the egg white, fold it over the filling, and bring the opposite corner over it, pressing firmly. Pinch hard to lock them together.
- Bake the cookies. Place on the sheets and bake for 12 minutes until the edges are just barely golden.
- Cool and dust. Let them rest on the pan for 5 minutes before moving to a wire rack. Dust with 0.5 cup powdered sugar once completely cool.