Makes about a dozen
10 oz. unsalted butter, room temperature
8 oz. cream cheese, room temperature
2 1/4 cups all-purpose flour
Pinch of salt
1 tsp. vanilla extract
½ cup seedless blackberry jam
Egg wash (1 egg and 1 Tablespoons of water mixed together)
1 Tbsp. granulated sugar
Powdered sugar for dusting
In a bowl cream together the butter and cream cheese with the paddle attachment until light, add salt, sugar, vanilla and flour and mix on low speed until it forms a dough. On a floured board work dough into a ball. Divide dough in half. Cover and let it rest in the refrigerator for a couple of hours.
Working with one half of the dough at a time, so the dough doesn’t get too warm, roll out dough 1/8 inch thick. With a fluted pastry cutter, cut dough into 3 x 3-inch squares. You can roll up scraps and re roll them one time. In the middle of each square put a teaspoon blackberry jam. Wrap one corner over the jam and place a small dab of egg wash onto the top of it and secure the other side. The egg wash acts like a glue. You will not use all the egg wash. Try and pinch the pieces together or they will pop open while baking.
Place on a parchment lined baking sheet and chill in the refrigerator for 20 minutes before baking. Bake at 350°F for 8-10 minutes, or until lightly browned. Dust with powdered sugar once cooled.