Cream Cheese Cookies

Ingredients:

2 sticks (1/2 pound) butter
1/2 cup sugar
8 ounces cream cheese
Tiny pinch salt
2 cups flour, plus more as needed
An assortment of thick preserves like raspberry
2 egg whites, lightly beaten
Granulated sugar as needed

Directions:

In a bowl, using a wooden spoon or your hands, or in an electric mixer, combine the butter, cream cheese and 1/2 cup of sugar; stir in the salt. Gradually add the flour, making a sticky dough. Sprinkle the outside of the dough with flour, wrap in plastic, and refrigerate for at least an hour, and up to 24.

Preheat the oven to 350ºF. Working with about a quarter of the dough at a time, roll out to less than 1/4-inch thickness (3/16 is about right), using flour as necessary to prevent sticking. Cut into 2-inch squares and put a dollop of one of the preserves in the center of each square, or spread it across the diagonal, stopping short of the edges. Roll up and seal, or fold into triangles, or, if you spread the filling on the diagonal, bring up the corners and pinch across the center.

Brush each finished cookie with egg white and sprinkle with sugar, then put on a greased or nonstick cookie sheet and bake from 10 to 15 minutes, or until very lightly browned. Cool and serve within a day, or refrigerate immediately.

When i make these ones, I just make balls and press a thumbprint into them, and fill the thumbprint with jam! It's easier and quicker. And as long as you keep them in the fridge, they're good for over a week, just like cheesecake.

Thanks to Dani Harper!