Petite Orange and Raspberry Pochettes

Total Time:
1 hr 55 min
Prep:
1 hr 33 min
Cook:
22 min

Yield:
3 dozen cookies
Level:
Easy

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
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.

  • Photograph by Yunhee Kim


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    This recipe is featured in:

    Fun Family Weekends