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- 8 ounces cream cheese (room temperature)
- 1 and 1/2 cups butter (room temperature)
- 3 cups all-purpose flour
- 28 ounces cake and pastry filling (raspberry)
- Optional: confectioners' sugar for dusting
In a large bowl, beat cream cheese with butter until light and fluffy. Add the flour, 1 cup at a time, and mix well. Wrap dough in plastic and refrigerate for at least 1 hour. Heat gas oven to 350 degrees F. Roll out dough 1/4-inch thick on a silicone mat or a surface that has been dusted with equal parts confectioners’ and granulated sugars. Cut into 2-inch squares. Place 1/2 to 1 teaspoon filling on center of each square. Brush a tiny bit of beaten egg white on one corner and press the opposite corner on it, pressing the dough together lightly to seal. Using a spatula, transfer the filled cookies to a parchment-lined sheet pan and bake for 15 minutes (longer if baking from frozen) or until corners start to brown. Using a spatula, remove cookies from the baking sheet and transfer to a wire rack to cool completely before dusting with confectioners’ sugar.