Scrumptious fruit preserves and almond paste fill the light and airy pastries.
- 1 c butter, softened
- 1 8 z pkg cream cheese, softened and cut up
- 2 c flour
- 1/4 c apricot, peach, raspberry, strawberry orr cherry preserves
- 1/2 c almond paste
- 1 egg, beaten
- 1 tbl water
- Coarse or pearl sugar
Preparation time 40mins
Cooking time 50mins
In a medium mixing bowl beat butter and cream cheese with an electric mxer until combined. Add flour and 1/4 tsp salt, beat on low speed just until combined.
Divide dough in half. Cover and chill dough for at least 1 hour or untl dough is easy to handle.
Preheat oven to 375 F. On a lightly floured surface roll half of the dough at a time to a 1/8 inch thickness. Cut dough into 2 inch squares. Place half of the dough squares on an ungreased cookie sheet. Place a scant 1/4 tsp each of preserves and almond paste in center of each square.
In a small bowl combine beaten egg and the water. Brush edges of squares on cookie sheet with egg mixture. Top each topped square with a plain dough square. Lightly press edges together, seal all edges with tines of a fork. Brush filled and sealed dough squares with egg mixture. Sprinkle lightly with coarse or pearl sugar.
Bake in the reheaated oven for 10 to 12 minutes or until golden. Transfer cookies to wire racks, cool. Makes about 52.
To Store: Place in layers separated by waxed paper in an airtight container, cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.