Makes 2 dozen (I found this only makes 1 doz.)

2 c flour

1 T sugar

¼ t salt

12 oz. cream cheese, at room temperature

2 sticks unsalted butter, at room temperature

1 egg, lightly beaten

½ apricot jam

gold sparkling sugar for decorating (I used white)

1. In medium bowl, whisk the flour, sugar and salt.

2. Using an electric mixer, beat 8 oz. cream cheese and the butter on medium-high 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, about 1 hour.

3. Meanwhile, in a small bowl, mix half the beaten egg into the remaining 4oz. of cream cheese. Stir 1 tsp. of water into the remaining beaten egg. wrap both tightly and refrigerate.

4. Heat oven to 350. Working with only one disk at a time, roll dough on lightly floured surface to ¼ inch thickness (I think ⅛ inch would work better.) Using a 4 inch round cookie cutter cut circles and transfer to cookie sheet lined with parchment. Reroll and cut scraps. Place this [an in the refrigerator while rolling the remaining disk, place cut cookies in refrigerator.

5. Remove first tray of cut cookies and spread each with 1 teasp. of cream cheese mixture and one teaspoon apricot jam. Brush edges of cookie with egg wash, fold in half an seal edges with fork. Brush each folded cookie with egg wash. Repeat with remaining pan of cut cookies.

6. Bake 16-18 minutes. Transfer to rack to cool.

7. In medium bowl, whisk confectioners’ sugar with 2 Tbsp. of water. Drizzle cookies with glaze and sprinkle with sparkling sugar. let the glaze set.