Apricot Cheesecake Pockets

It's been a few weeks since I have felt like baking, which is unusual for me. It felt good to be in the kitchen again this past weekend, creating treats for people (and, um, myself) to enjoy. This is the last Rachael Ray cookie recipe I plan to make this Christmas season. After this, I will be moving onto some of my own creations!

I loved the idea of cream cheese and apricot jam being mixed together inside a buttery cookie. These were seriously delicious! 

In a medium bowl, whisk together:

2 cups flour

1 tablespoon granulated sugar

1/4 teaspoon salt

Using an electric mixer, beat together on medium-high speed:

8 ounces cream cheese, at room temperature

2 sticks unsalted butter, at room temperature

Beat until fluffy, 1 minute. Beat in the flour mixture on low speed. Divide the dough in half and place each half on a large piece of plastic wrap. Using the wrap to help, form the dough into disks and seal. Chill the dough until firm, at least 1 hour.

Meanwhile, in a small bowl, mix together:

1/2 of an egg, lightly beaten

4 ounces cream cheese, at room temperature

In a separate bowl, combine:

The other 1/2 of the beaten egg

1 teaspoon water

Chill both the cream cheese mixture and the egg wash.

Preheat your oven to 350 degrees F. Line 2 cookie sheets with parchment paper. Working on a floured surface, roll out each disk of dough 1/4 inch thick. Using a 4-inch round cutter, cut out the cookies and place on the prepared pans. Reroll any scraps and cut out enough cookies to total 24.

Place 1 teaspoon of the cream cheese mixture and 1 teaspoon of apricot jam onto the center of each cookie. 

Fold each cookie in half and use a pastry brush to brush the tops with the egg wash. 

Bake the cookies in the preheated oven for 16-18 minutes. Let cool.

In a medium bowl, whisk together:

1 1/4 cups confectioners' sugar

2 tablespoons water

Working over the parchment, drizzle the cookies with the glaze. Sprinkle with gold sparkling sugar for decorating. Let the glaze set.

I love that these are beautiful and delicious.

And that I'm feeling up for baking again. More to come!

Apricot Cheesecake Pockets

These gems are fruity and super yummy! (source: EveryDay with Rachael Ray Magazine)

Contributed by Megan Porta from pipandebby.com.

Published Dec 11, 2011

Serves: 24

Total time: 1 hr, 45 min

Apricot

Ingredients:

  • 2 cups flour
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 12 ounces cream cheese, at room temperature
  • 2 sticks unsalted butter, at room temperature
  • 1 egg, lightly beaten
  • 1/2 cup apricot jam
  • 1 1/4 cups confectioners’ sugar
  • Gold sparkling sugar, for decorating
Instructions:
  1. In a medium bowl, whisk the flour, granulated sugar and salt; set aside. Using an electric mixer, beat 8 oz. cream cheese and the butter on medium-high speed until fluffy, 1 minute. Beat in the flour mixture on low speed. Divide the dough in half; place each half on a large piece of plastic wrap. Using the wrap to help, form the dough into disks and seal. Chill the dough until firm, at least 1 hour.
  2. Meanwhile, in a small bowl, mix half the beaten egg into the remaining 4 ounces cream cheese. Stir 1 teaspoon of water into the remaining egg. Chill both the cream cheese mixture and the egg wash.
  3. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 cookie sheets with parchment. Working on a floured surface, roll out 1 disk of dough ¼ inch thick. Using a 4-inch round cutter, cut out the cookies and place on the pans. Repeat with the remaining dough disk. Reroll any scraps and cut out enough cookies to total 24.
  4. Transfer 1 of the pans to the refrigerator. Working with the other pan, place 1 teaspoon of the cream cheese mixture and teaspoon jam in the center of each cookie. Using a pastry brush, coat the cookie edges with the egg wash; fold over the filling. Using the back of a fork, seal the edges. Brush the tops with egg wash. Place the pan in the refrigerator; repeat with the remaining cookies. Bake the cookies until golden, 16 to 18 minutes. Transfer to a rack; let cool. In a medium bowl, whisk the confectioners’ sugar with 2 tablespoons water. Working over the parchment, drizzle the cookies with the glaze. Sprinkle with the sparkling sugar. Let the glaze set.