Ingredients
- 8 ounces cream cheese (room temperature)
- 1 1/2 cups salted butter (room temperature)
- 3 cups all-purpose flour
- Granulated sugar (for rolling out dough)
- Confectioners’ sugar (for rolling out dough)
- 8 to 10 ounces cake and pastry filling (raspberry, apricot, prune, etc.)
- 1 large egg white
- 1 cup sifted confectioners’ sugar
Steps to Make It
- Gather the ingredients.
- In a large bowl, beat cream cheese with butter until light and fluffy.
- Add the flour, 1 cup at a time, and mix well.
- Wrap dough in plastic and refrigerate for at least 1 hour.
- Heat oven to 350 F. Roll out dough to a 12 x 18-inch rectangle—1/4-inch thick—on a silicone mat or a surface that has been dusted with equal parts confectioners’ and granulated sugars (not flour), because the granulated sugar will act as ball bearings and help keep the dough from sticking.
- Cut into 2-inch squares. Place 1/2 to 1 teaspoon filling on center of each square. Brush a tiny bit of beaten egg white on one corner and press the opposite corner on it, pressing the dough together lightly to seal.
- Using a spatula, transfer the filled cookies to a parchment-lined sheet pan and bake for 15 minutes (longer if baking from frozen) or until corners start to brown.
- Using a spatula, remove cookies from the baking sheet and transfer to a wire rack to cool completely before dusting with confectioners’ sugar. Serve and enjoy!
