• 8 oz cream cheese, softened
  • 16 tbsp unsalted butter, at room temperature
  • ½ tsp salt
  • ¾ cup powdered sugar
  • 3 tsp vanilla extract
  • 1½ tsp almond extract
  • ½ cup raspberry jam
  • 2½ cups all-purpose flour
  • 1 egg white
  • 1 tbsp cold water
  • 1 tbsp powdered sugar


  • Beat cream and butter in a mixer with a bowl.
  • Mix in powdered sugar, vanilla extract, almond extract, and salt.
  • Slowly mix in flour just until fully incorporated.
  • Divide dough into two balls. Flatten slightly. Wrap in plastic wrap.
  • Refrigerate at least 4 hours or overnight.
  • Preheat oven to 400°F. Line a baking sheet with parchment paper.Mix egg white and water together.
  • Place 1 ball of dough on a lightly floured surface.
  • Roll dough to about ⅛ inch thick. Trim all ends to create a nice big square. I like to use a pizza cutter for cutting the dough.
  • Cut dough into 2-inch by 2-inch squares. TIP: It works best to cut a 2 inch strip then cut the strip into 2 inch squares.TIP: Dough can be rolled out slightly thinner once cut if the cookies open while baking.
  • Place ½ tsp raspberry jam diagonally down the center of each square.
  • Fold (non fruit jam) corners of dough together over the jam in the center.
  • Touch overlapping dough with a sprinkle of egg wash and pinch together.
  • Bake in oven for 10 minutes.
  • Once cool, dust with powdered sugar.