Cream Cheese Jam Ice Diamonds

By marck

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

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

Details

Servings 60
Preparation time 60mins
Cooking time 195mins

Preparation

Step 1

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.)