Polish Filled Cookies
Source of Recipe
Woman's Day Magazine
List of Ingredients
2 sticks (1 cup) unsalted butter, softened
1 brick (8 oz) cream cheese, softened
2 1/4 cups all-purpose flour
Filling: about 1 cup canned ready-to-use fruit and/or nut pastry, cake or dessert filling
Egg wash: 1 large egg beaten with 2 tsp cold water
Decoration: confectioners’ sugar
Recipe
1. Beat butter and cream cheese in a large bowl with mixer on medium speed until smooth and fluffy. Reduce mixer speed to low and gradually add flour, beating just until dough comes together. Divide in quarters; shape each portion into a 1-in.-thick square with even edges. Wrap each airtight; refrigerate at least 1 1/2 hours or until firm.
2. Heat oven to 350°F. Have baking sheet(s) ready.
3. Tear off a 12-in. sheet of wax paper. Working quickly, generously sprinkle wax paper with flour and top with 1 square of dough (keep rest refrigerated); dust dough with flour. With a rolling pin, roll dough to a 10-in. square (see Tip). Cut in sixteen 2 1/2-in. squares, making 3 evenly spaced cuts horizontally and vertically. Place 1 slightly heaping teaspoon Filling in middle of each square. Lightly dab egg wash onto 2 opposite corners, bring corners together over center of filling and pinch to adhere. (If dough gets too soft to work with, slide a baking sheet under the wax paper and place in freezer briefly.) Place cookies 2 in. apart on ungreased baking sheet(s). Repeat with remaining dough and filling.
4. Bake 15 minutes or until edges are golden. Immediately remove to a wire rack to cool. Sprinkle with confectioners’ sugar.
Storage tip: Store airtight with wax paper between layers at cool room temperature up to 1 week or freeze up to 1 month.
Tip:
For even edges, roll out dough until a little larger than 10 in., then use a pizza wheel or long knife to trim edges evenly.
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