In the bowl of a stand mixer fitted with the paddle attachment, beat
the cream cheese and butter on medium-high speed until light and
fluffy, about 3 minutes. Scrape down the bowl and paddle. With the
mixer on low, gradually mix in the flour until a smooth dough
forms.
Turn out onto a lightly floured surface and the dough gently to
form a ball. Divide the dough in thirds, wrap each in plastic wrap,
and flatten into squares. Refrigerate at least 4 hours or overnight.
Heat the oevn to 400 degrees F. Line 3 cookie sheets with
parchment paper. Remove one piece of dough from the refrigerator
and roll it out on a lightly floured surface into a 1/8-inch thick
rectangle. Using a sharp knife or pizza cutter, trim the rough edges
of the dough so the sides are straight, and then cut into 2-inch
squares. Spoon about 1/2 teaspoon of the preserves onto the
center of each square. Fold one corner into the center, dab with the
beaten egg, and then bring the opposite
|
corner into the center and pinch firmly together to seal the corners.
With a thin spatula, transfer the cookie to the prepared cookie
sheet. Repeat the process with the remaining dough.
Bake one sheet at a time until golden and very lightly browned and
puffed, 10 to 12 minutes. Transfer to a rack to cool completely and
then dust with confectioner’s sugar.
|