• Servings: 15
  • Rating:


1 stick butter (4 oz), softened to room temperature
4 oz cream cheese, softened to room temperature
1/2 tsp vanilla
1/4 tsp salt
3 Tbsp sugar
zest of 1/2 orange and 1/2 lemon (optional, but nice)
1 1/4 cup flour
1 egg, beaten with 1 spoonful water, milk or cream (henceforth referred to as the "egg wash")
~1/2 cup jam of your choose
a few spoonfuls granulated sugar


Cream together the butter and cream cheese until well-combined and fluffy. Add the vanilla, salt, sugar, and citrus zest, beating until combined. Add the flour, and mix gently until the dough just comes together (try not to over-mix). Form the dough into a chubby disc, wrap in plastic or waxed paper, and refrigerate for at least an hour (preferably at least two).

When the dough has chilled and relaxed, roll it out onto a lightly-floured surface until it is between 1/8" to 1/4". Cut out circles with a 3" cutter. Place a teaspoon of jam in the center of each circle, and brush the edges with the egg wash. Shape each circle into a triangle, drawing the sides well over the top so that just a bit of the jam is peeking through (an area smaller than a dime) and sealing the edges. If possible, bring one of the edges slightly over the other, rolling it so that the seam is no longer on top. Place the shaped cookies on a plastic- or parchment-coated plate, and place in the freezer for 1 hour. Place the remaining egg wash back in the refrigerator.

Preheat the oven to 350 degrees farenheit.

Remove the cookies from the freezer, and place on greased or lined cookie sheets. Brush the top sides of the dough with the egg wash, and sprinkle lightly with the granulated sugar. Bake until they are nicely browned, 20-30 minutes. Let cool on a rack, and enjoy.