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Prep Time: 50 Minutes Cook Time: 15 Minutes |
Ready In: 65 Minutes Servings: 24 |
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Light and flaky, these delicate fruit-filled cookies have the look of petite and elegant pastries. We like them with a spot of raspberry or apricot filling-and a cut of Christmas tea. Ingredients:
1/2 cup butter, softened |
1 package (3 ounces) cream cheese, softened |
1 teaspoon vanilla extract |
1 cup king arthur unbleached all-purpose flour |
1/8 teaspoon salt |
1/2 cup raspberry cake and pastry filling |
1 egg |
1 teaspoon water |
Directions:
1. In a large bowl, cream butter and cream cheese until light and fluffy. Beat in vanilla. Combine flour and salt; add to the creamed mixture and mix well. Divide dough in half; wrap each in plastic wrap. Refrigerate for 1 hour or until dough is easy to handle.
2. On a lightly floured surface, roll out dough to 1/8 in. thickness. Cut with a lightly floured 3-in. round cookie cutter. Place 1 teaspoon raspberry filling in the center of each. Bring three edges together over filling, overlapping slightly (a small amount of filling will show); pinch edges gently. In a small bowl, beat egg and water; brush over dough.
3. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Cool for 1 minute before removing to wire racks. Yield: 2 dozen.
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