Ingredients
1/2 cup butter, softened3 ounces cream cheese, softened1 teaspoon vanilla extract1 cup all-purpose flour1/8 teaspoon salt1/2 cup raspberry cake and pastry filling1 large egg1 teaspoon water
Preparation
In a large bowl, cream butter and cream cheese until light and fluffy. Beat in vanilla. Combine flour and salt; add to the creamed mixture and mix well. Divide dough in half. Wrap separately and refrigerate for 1 hour or until dough is easy to handle.
On a lightly floured surface, roll out dough to 1/8 in. thickness. Cut with a lightly floured 3-in. round cookie cutter. Place 1 teaspoon raspberry filling in the center of each. Bring 3 edges together over filling, overlapping slightly (a small amount of filling will show); pinch edges gently. In a small bowl, beat egg and water; brush over dough.
Place 1 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Cool for 1 minute before removing to wire racks.
