Cream Cheese Jam Ice Diamonds

From December 2013 issue of Martha Stewart Living. True to Martha, the recipe is time-consuming! Surprisingly, the result was worth the effort.

Cream Cheese Jam Ice Diamonds
Cream Cheese Jam Ice Diamonds

PREP TIME

60

minutes

TOTAL TIME

195

minutes

SERVINGS

60

cookies

PREP TIME

60

minutes

TOTAL TIME

195

minutes

SERVINGS

60

servings

Ingredients

  • 4

    sticks unsalted butter, softened

  • 8

    oz cream cheese, room temperature

  • 1/2

    tsp coarse salt

  • 1/4

    C confectioner's sugar, plus more for rolling and dusting

  • 4

    C all-purpose flour

  • 1

    tsp pure vanilla extract

  • 1

    C raspberry preserves

Directions

1. Beat together butter, cream cheese, salt, and sugar with a mixer on medium-high speed until creamy. Reduce speed to low and beat in flour, 1 cup at a time, then vanilla. 2. Divide dough in half; form each half into a flat rectangle and wrap in plastic wrap. Refrigerate until firm but still pliable, about 45 minutes. Dough can be refrigerated for up to 2 days. 3. Dust a piece of parchment with 3 tablespoons sugar. Place 1 rectangle of dough on top and dust with 3 more tablespoons sugar. Roll out to just under 1/4-inch thick. Trim to a 12-by-16 rectangle and transfer on parchment to a baking sheet. Freeze until firm, about 30 minutes. Repeat with other rectangle of dough. 4. Preheat oven to 350 degrees. Slide 1 sheet of dough on parchment onto a work surface and evenly spread with preserves with a small offset spatula. Invert remaining sheet of dough on top; remove parchment and let stand until soft enough to cut but still firm. Trim edges, then cut horizontally into strips width of a ruler. Repeat with same-size strips on the diagonal to create diamonds. Freeze diamonds until firm, about 10 minutes. Transfer to baking sheets lined with clean parchment, spacing 1 inch apart. Freeze again until firm, about 10 minutes. 5. Bake until golden, 20 to 23 minutes. Let cool on baking sheets 5 minutes, then dust with sugar. Let cool completely before removing from paper with a spatula. (Preserves may cause them to stick.)

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