OK, I am going to think of Christmas baking in order to cool off after a tiring yoga workout and being walked by the beagle in the heat. My high school French is failing me but I think the translation of the title is little pockets. These are cute little cookies with jam inside. I think they will be a fan favorite at Christmas time. Who knows, I may even try them sooner if it ever cools off!
2 sticks unsalted butter, at room temperature
8oz. cream cheese, at room temperature
2 C all purpose flour, plus more for dusting
1/3 C. orange marmalade
1/3 C. raspberry jam
Confectioner's sugar for dusting
Beat the butter and cream cheese in a bowl with a mixer until light and creamy. Slowly add the flour, mixing just until the dough forms. Divide the dough into 2 balls, then flatten each into a disk. Wrap in plastic wrap and refrigerate until firm, at least one hour.
Preheat oven to 375 degrees. Roll out 1 disk 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 cookie sheet. Reroll the dough scraps and repeat; then repeat with the remaining dough disk, filling with raspberry jam.
Bake the cookies until golde, 20 to 22 minutes. Transfer to a rack and cool completely. Dust generously with confectioner's sugar.
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