Cherry-Almond Turnover Cookies

By ezunich

Ingredients

• 2 cups all-purpose flour
• 2 tbs granulated sugar
• 1/2 tsp table salt
• 8 oz. cream cheese, softened
• 2 sticks unsalted butter, softened (16 tbs)
• 1 1/2 tsp pure almond extract, divided
• 1 egg beaten with 1 tsp. water
• 1/2 cup cherry preserves
• 1/2 cup powdered sugar
• 1-2 tbs heavy cream

Details

Servings 48

Preparation

Step 1

Combine flour, granulated sugar, and salt in a bowl. Beat cream cheese, butter, and 1/2 tsp. almond extract in a large bowl with a hand mixer until fluffy, 1 minute. Add flour mixture and beat just to combine. Divide dough in half, form each half into a disk, and wrap in plastic wrap; chill 1 hour or up to 1 day.

Line two baking sheets with parchment paper.

Roll dough on a lightly floured work surface to 1/8-inch thick. Using a 3-inch-round cookie cutter, cut cookies; transfer to prepared baking sheets. Reroll scraps once. Drop 1/2 tsp. preserves in center of each cookie, brush edges with egg wash, fold over filling, and seal with a fork. Freeze cookies 1 hour. Preheat oven to 350°.

Brush cookies with egg wash and prick center with a fork. Bake cookies, one baking sheet at a time, until golden, 12-15 minutes; let cool on racks.

Whisk together powdered sugar, heavy cream, and 1 tsp. almond extract. Drizzle cookies with glaze.