Petite Pochettes

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.