These cookies are traditionally served on the Jewish holiday of Purim, although they make a great snack year round.
MAKES ABOUT 2 DOZEN
INGREDIENTS
INGREDIENTS
4 oz. cream cheese, softened
8 tbsp. unsalted butter, softened
¼ cup sugar
1 tsp. vanilla extract
¼ tsp. kosher salt
1 cup flour
2 tbsp. apricot preserves
2 tbsp. raspberry preserves
1 egg white, beaten
INSTRUCTIONS 1. In a bowl, combine cream cheese, butter, sugar, vanilla, and salt, and beat with a mixer until fluffy. Add flour; beat. Form dough into a thin disk. Wrap disk in plastic wrap; chill for 30 minutes.
2. Transfer dough to a floured surface; roll to a 3⁄16" thickness. Using a 2½" round cookie cutter, cut dough into rounds. Reroll scraps; repeat. Transfer the rounds to 2 parchment paper–lined baking sheets. Place about ½ tsp. apricot preserves in center of half the rounds; place about ½ tsp. raspberry preserves in the center of remaining rounds. Brush egg white around edges. Fold in edges to form a triangular package, leaving a small opening at the top. Refrigerate filled cookies for 30 minutes.
3. Heat oven to 350°. Bake cookies, one sheet at a time, until lightly browned, about 15 minutes.
8 tbsp. unsalted butter, softened
¼ cup sugar
1 tsp. vanilla extract
¼ tsp. kosher salt
1 cup flour
2 tbsp. apricot preserves
2 tbsp. raspberry preserves
1 egg white, beaten
INSTRUCTIONS 1. In a bowl, combine cream cheese, butter, sugar, vanilla, and salt, and beat with a mixer until fluffy. Add flour; beat. Form dough into a thin disk. Wrap disk in plastic wrap; chill for 30 minutes.
2. Transfer dough to a floured surface; roll to a 3⁄16" thickness. Using a 2½" round cookie cutter, cut dough into rounds. Reroll scraps; repeat. Transfer the rounds to 2 parchment paper–lined baking sheets. Place about ½ tsp. apricot preserves in center of half the rounds; place about ½ tsp. raspberry preserves in the center of remaining rounds. Brush egg white around edges. Fold in edges to form a triangular package, leaving a small opening at the top. Refrigerate filled cookies for 30 minutes.
3. Heat oven to 350°. Bake cookies, one sheet at a time, until lightly browned, about 15 minutes.
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