These cookies are a favorite with my family at the holidays. The first time I had them was on a trip to Chicago. I remember how flaky they were and how I so wanted to master making them. They are a little labor intensive but very worth it, trust me. Enjoy!
- 1 lb Butter, softened
- 8 oz Cream cheese, softened
- 3 c Flour
- 1/2 tsp Vanilla
- 1 Egg, beaten
- 2 can Solo raspberry, apricot or poppy-seed
Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1 egg yolk
- 1/4 cup sugar
- ½ tsp fresh lemon juice
- 1/2 tsp vanilla
- 1 egg yolk
- 1 Tbsp water
- Beat together and set aside.
Method for pastry:
Cream the butter and cream cheese together; once blended add egg and vanilla. Mix in flour and chill in the refrigerator over night.
The trick to this dough is to work in small batches and always keep the dough you are not using refrigerated. I work with about ½ cup of dough at a time. Roll dough out to about 1/8 in on a heavily floured surface.
Cut dough into 2 by 2 in squares. Place a row of your favorite filling, about 1 teaspoon.
Fold on edge of dough over the filling, dot with egg wash. The egg wash is used as a glue, try not to get it on the outer portion of the pastry.
Seal pastry and place on a parchment lined backing sheet.
Back in a 350 degree oven for about 15 minutes. Let cool and dust them when powder sugar before serving.