Recipe from “American Bakery” (Gribaudo Editore)
- 1 cup / 8.8 oz (250 g) cream cheese, at room temperature
- 1 cup / 2 sticks of butter, at room temperature
- 1/2 cup (100 g) sugar
- 2 3/4 cup (380 g) all purpose flour
- 1/3 cup (100 g) raspberry jam orchocolate spread
For about 36 cookies
With an electric mixer, beat the butter, cream cheese, and granulated sugar until fluffy. Gradually add the flour, mixing until just incorporated.
Turn the dough onto a floured work surface and gently knead it 2 to 3 times, just to bring it together. Form the dough into two 1-inch-thick squares. Wrap in plastic wrap and refrigerate for 2 hours.
On a lightly floured piece of parchment, roll one of the dough squares into a 9-by-12-inch rectangle. Spread half the jam over the dough. Cut the dough crosswise into thirds, making three 9-by-4-inch rectangles. Starting from the long side of each rectangle, roll into logs. Wrap in wax paper and refrigerate until firm, 30 minutes. Repeat with the remaining dough.
Heat oven to 350° F. Slice the logs into half-inch pieces and space 1 1/2 inches apart on parchment-lined baking sheets. Brush with the egg and sprinkle with the turbinado sugar. Bake until golden, 15 to 18 minutes.