Petite Orange And Raspberry Pochettes
Serves: 2
Halle Leffler
1 January 1970
Based on User reviews:
55
Spice
49
Sweetness
48
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Orange Marmalade1 cup
Raspberry JamDirections:
1
Beat the butter and cream cheese in a bowl with a mixer until light and creamy
2
Slowly add the flour, mixing just until a dough forms (do not overmix)
3
Divide the dough into 2 balls, then flatten each into a disk
4
Wrap in plastic wrap and refrigerate until firm, at least 1 hour
5
Preheat the oven to 375 degrees F
6
Roll out 1 disk of dough on a floured surface with a floured rolling pin to 1/8 inch thick
7
Cut out as many rounds as you can using a 3-inch-round fluted cutter
8
Top each with a heaping half-teaspoonful of orange marmalade
9
Brush the edge of the dough with water, then fold the dough over to make a half-moon and press to seal
10
Place on an ungreased baking sheet
11
Reroll the dough scraps and repeat, then repeat with the remaining disk of dough, filling with the raspberry jam
12
Bake the cookies until golden, 20 to 22 minutes
13
Transfer to a rack to cool completely
14
Dust generously with confectioners' sugar
15
Photograph by Yunhee Kim