Raspberry Pochettes

Every year at Christmas I always add a new cookie, and then take away one that’s not as popular as some I make.  This year I’ve added the Raspberry Pochette.  This is a cookie that’s like a mini pie, just enough to fill your mouth with a soft pastry filled with raspberry jam and sprinkled with white sanding sugar. I always wait for the reactions and comments I get when it comes to any new cookie I make.  I did not have Raspberry Jam, so I replaced it with Black Raspberry Jam and the end result I’m sure is as good at pouchettes with the raspberry jam.  I also had a jar of pineapple jam and made a few dozen of those also.  I’m posting a photo of my pouchettes now, but my plan is to drizzle white icing across each cookie for an extra…

Touch of Sweetness!

 

Ingredients:

 

1 cup UN-salted butter (room temp)

8 ounces cream cheese (room temp)

2 cups all-purpose flour

1/4 teaspoon salt

About 1/2  cup Raspberry Jam (or any flavor you prefer)

1 egg white

Sanding Sugar

 

Directions:

 

Preheat Oven to 375F.

Combine butter and cream cheese and beat until light and fluffy (about 3 minutes).

Slowly add flour and salt, beating on low until just combined.

Lay out a large sheet of plastic wrap and turn dough out onto the plastic.

Form into a disk shape and wrap tightly and refrigerate 1 hour.

Line a large baking sheet with parchment paper and set aside.

Generously flour work area and rolling pin.

Roll out dough to 1/8 inch thickness.  Cut out rounds or a flower shape.

Remove the circles or flower shapes of dough to the cookie sheet.

Add about 1/2 teaspoon jam to one side of each cookie.

Brush edges with water.  Fold over and press to seal.

Crimp edges of each cookie with a fork.

Bat eggs white and 1 Tablespoon water (egg wash) and brush over each cookie and sprinkle with sanding sugar.

Bake 18 minutes.

 

***When removing pouchettes from oven, be careful to avoid getting burned, the jam is very hot. 

***Some of the jam may ooze out of the dough, just remove each cookie from cookie sheet and press cookie together to help hold jam inside.

***I found the jam oozed out more with the raspberry pouchettes then the pineapple pouchettes.  You may find you need to add less jam then the recipe calls for, but 1/2 teaspoon jam worked for me.

  

 

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