Razzle Dazzle Filled Cream Cheese Cookies


Makes 48 cookies. Dough can be frozen for up to 2 weeks.

8 oz. bar cream cheese, room temperature
1 stick unsalted butter, room temperature
1/3 cup sugar
2 cups all-purpose flour
1/2 tsp. salt
1 egg yolk
1 1/2 cups Wee Bee Jammin Razzle Dazzle Raspberry Jam (or your other favorite jam)

In a large bowl, beat cream cheese, butter and sugar with an electric mixer until light and fluffy.  Add flour and salt on low speed until combined.  Do not overmix.

Divide dough into 3 portions; flatten each into a disk.  Roll each disk to an 1/8 inch thickness between sheets of parchment paper.  Stack dough on baking sheet and refrigerate 2o minutes.

Preheat oven 375 degrees, with racks in upper and lower thirds.  Mix egg yolk with 1/2 teaspoon of water.  Working with one dough sheet at a time, peel off parchment paper and save for baking.  With a 2 1/2 inch round cookie cutter, cut out cookies.  Spoon 1/2 teaspoon jam into center of each and brush exposed dough with egg wash.  Pinch dough in 4 corners to create square shaped cookie.  Sprinkle with sugar.

Arrange 2 inches apart on two parchment-lined baking sheets and refrigerate 20 minutes.

Bake until cookies are light and golden brown, about 15 minutes, rotating sheets halfway through.  Let cool completely on wire racks.