Light and flaky, these delicate fruit-filled cookies have the look of petite and elegant pastries. We like them with either raspberry or apricot filling—and a cup of Christmas tea. —Taste of Home Test Kitchen
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1/2 cup butter, softened
3 ounces cream cheese, softened
1 teaspoon vanilla extract
1 cup all-purpose flour
1/8 teaspoon salt
1/2 cup raspberry cake and pastry filling
1 large egg
1 teaspoon water
In a large bowl, cream butter and cream cheese until light and fluffy. Beat in vanilla. Combine flour and salt; add to the creamed mixture and mix well. Divide dough in half. Wrap separately and refrigerate for 1 hour or until dough is easy to handle.
On a lightly floured surface, roll out dough to 1/8 in. thickness. Cut with a lightly floured 3-in. round cookie cutter. Place 1 teaspoon raspberry filling in the center of each. Bring 3 edges together over filling, overlapping slightly (a small amount of filling will show); pinch edges gently. In a small bowl, beat egg and water; brush over dough.
Place 1 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Cool for 1 minute before removing to wire racks.