Raspberry Cream Cheese Pastry Hearts
|All purpose flour||2 Cup (32 tbs)|
|Butter||1 Cup (16 tbs)|
|Cream cheese||8 Ounce (1 package, at room temperature)|
|Eggs||2 , beaten|
Sift flour and salt into a medium bowl.
Cut in butter and cream cheese with a pastry blender.
Shape dough into a disc and wrap tightly with plastic wrap.
Chill for 1II hour.
Preheat oven to 400 degrees.
Roll dough out to 1/8 inch thick on a floured surface.
Cut out heart shaped cookies with a 3 inch heart cookie cutter.
Arrange half of the hearts on a cookie sheet lined with parchment paper.
In the center of each cookie place a scant teaspoon of preserve.
Brush edges with egg wash.
Cover each heart with another heart shape.
Press edges together with a fork.
Brush tops with egg wash and sprinkle with sugar.
Bake for 12 minutes or until golden brown.