Ingredients
1
cup unsalted butter, softened
4
oz (half 8-oz package) cream cheese, softened
1
egg yolk
1/2
teaspoon vanilla
1/4
teaspoon almond extract
Dash salt
2 1/2
cups Gold Medal™ all-purpose flour
Powdered sugar
1
cup jam or preserves (any flavor)
Preparation
In large bowl or bowl of stand mixer, beat butter and cream cheese until blended. Add egg yolk, vanilla, almond extract and salt; beat well. Gradually add flour, beating until well combined. Wrap dough in plastic wrap; refrigerate 2 hours.
Heat oven to 400°F. Line cookie sheets with cooking parchment paper.
Dust work surface with powdered sugar. Working with half of the dough at a time (keep remaining half refrigerated), roll out dough with rolling pin. With 3-inch cookie cutter, cut out rounds. Spoon 2 teaspoons jam in center of each. Moisten edges of dough rounds with water; pinch each into 3-cornered shape. Place on cookie sheets.
Bake 9 to 12 minutes or until edges are slightly brown. Cool completely on cooling racks. Dust with powdered sugar.
