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Food stylist: Anne Disrude
Prop Stylist: Meghan Guthrie

Petite Orange and Raspberry Pochettes

Recipe courtesy of Melissa d'Arabian

From: Food Network Magazine

Recipe courtesy of Melissa d'Arabian

Watch how to make this recipe.

From: Food Network Magazine

Petite Orange and Raspberry Pochettes

Name: Petite Orange and Raspberry Pochettes
Prep time: P0Y0M0DT1H33M0.000S
Cook time: P0Y0M0DT0H22M0.000S
Total time: P0Y0M0DT1H55M0.000S
Yield: 3 dozen cookies
Ingredients: 2 sticks unsalted butter, at room temperature; 8 ounces cream cheese, at room temperature; 2 cups all-purpose flour, plus more for dusting; 1/3 cup orange marmalade; 1/3 cup raspberry jam; Confectioners' sugar, for dusting

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Level: Easy
Total: 1 hr 55 min

Prep: 1 hr 33 min
Cook: 22 min

Yield: 3 dozen cookies

Level: Easy
Total: 1 hr 55 min

Prep: 1 hr 33 min
Cook: 22 min

Yield: 3 dozen cookies

Ingredients

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2 sticks unsalted butter, at room temperature

8 ounces cream cheese, at room temperature

2 cups all-purpose flour, plus more for dusting

1/3 cup orange marmalade

1/3 cup raspberry jam

Confectioners' sugar, for dusting

Directions

Beat the butter and cream cheese in a bowl with a mixer until light and creamy. Slowly add the flour, mixing just until a dough forms (do not overmix). Divide the dough into 2 balls, then flatten each into a disk. Wrap in plastic wrap and refrigerate until firm, at least 1 hour.
Preheat the oven to 375 degrees F. Roll out 1 disk of dough on a floured surface with a floured rolling pin to 1/8 inch thick. Cut out as many rounds as you can using a 3-inch-round fluted cutter. Top each with a heaping half-teaspoonful of orange marmalade. Brush the edge of the dough with water, then fold the dough over to make a half-moon and press to seal. Place on an ungreased baking sheet. Reroll the dough scraps and repeat, then repeat with the remaining disk of dough, filling with the raspberry jam.
Bake the cookies until golden, 20 to 22 minutes. Transfer to a rack to cool completely. Dust generously with confectioners' sugar.