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Cherry-Almond Turnover Cookies

‘Tis the season to bake, eat, and share your favorite cookies. If you love rich, buttery bites, these delicate delights will melt in your mouth — let the baking begin!


48 cookies

Total Time

30 minutes + freezing and baking

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Freeze unbaked cookies on a baking sheet until solid, then transfer to an airtight container and return to the freezer for up to a month.


Combine four, granulated sugar, and salt in a bowl. Beat cream cheese, butter, and 12 tsp. almond extract in a large bowl with a hand mixer until fluffy, 1 minute. Add flour mixture and beat just to combine. Divide dough in half, form each half into a disk, and wrap in plastic wrap; chill 1 hour or up to 1 day.

Line two baking sheets with parchment paper.

Roll dough on a lightly floured work surface to 18-inch thick. Using a 3-inch-round cookie cutter, cut cookies; transfer to prepared baking sheets. Reroll scraps once.

Drop 12 tsp. preserves in center of each cookie, brush edges with egg wash, fold over filling, and seal with a fork. Freeze cookies 1 hour.

Preheat oven to 350°.

Brush cookies with egg wash and prick centers with a fork. Bake cookies, one baking sheet at a time, until golden, 1215 minutes; let cool on racks.

Whisk together powdered sugar, heavy cream, and 1 tsp. almond extract. (If glaze seems too thick, add another Tbsp. of cream.) Drizzle cookies with glaze.

Nutritional Facts

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