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!
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
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.