Delicate cream cheese pastries folded around raspberry preserves and finished with a drizzle of vanilla icing.
Recipe Information
Total Time:
Yield:
5 dozen
Ingredients
1 cup butter, softened
1 8-ounce package cream cheese, softened
2½ cups all-purpose flour
1 8-ounce jar seedless raspberry preserves
2 cups confectioners’ sugar
3 tablespoons milk
½ teaspoon vanilla extract
Directions
In a medium mixing bowl beat together butter and cream cheese until smooth. Beat in flour. Divide dough into three balls. Wrap in plastic wrap and chill in refrigerator 1 hour.
On a lightly floured surface roll out one ball of dough to 1⁄8-inch thickness. Cut with a 2½-inch round cutter. Place a rounded teaspoon of raspberry preserves in center of dough and fold over. Use a fork to seal edges. Place on ungreased cookie sheet. Repeat with remaining balls of dough.
Bake in a preheated 375°F oven for 10 to 12 minutes or until lightly browned. Cool on a wire rack.
For icing, combine confectioners’ sugar, milk, and vanilla. Stir in more milk, if necessary, to make icing of desired consistency. Drizzle or pipe onto cooled cookies.
