Yield: 2 dozen cookies
Prep Time: 40 min + chill time
Cook Time: 10 min
8 ounces cream cheese, softened
1 cup (2 sticks) butter, softened
2 cups all-purpose flour
1 large egg, beaten
filling: jam, sugar and cinnamon, chopped nuts- whatever you prefer
1. Use an electric mixer to blend cream cheese and butter. Mix in the flour. Cover and refrigerate 2 hours, or until dough is easy to handle.
2. When ready to bake, preheat oven to 350 degrees F. Spray cookie sheets with nonstick spray, or line with parchment paper or silpat mats.
3. Roll dough on floured surface to 1/4-inch and cut out 2-inch rounds. Place rounds on cookie sheets 1-inch apart. Put one teaspoon of filling in the center of each round and fold up edges to form triangular cookies resembling a tri-cornered hat, pinching corners together and leaving filling exposed. Pinch edges tightly enough to seal so that filling will not leak out as they bake. Brush edges of cookie with egg.
4. Bake 10 to 15 minutes, until lightly browned.