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!
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 1⁄2 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 1⁄8-inch thick. Using a 3-inch-round cookie cutter, cut cookies; transfer to prepared baking sheets. Reroll scraps once.
Drop 1⁄2 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, 12–15 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.
% Daily Value*
Total Fat 6g 9%
Saturated Fat 3g 15%
Cholesterol 20mg 6%
Sodium 41mg 1%
Carbs 8g 2%
Fiber 0g 0%
*Percent Daily Values are based on a 2,000 calorie diet.