Raspberry-Almond Foldovers

  • Prep 40 min
  • Total 2 hr 15 min
  • Servings 30

Ingredients

  • 1 cup Gold Medal™ all-purpose flour
  • 1/2 cup butter or margarine, softened
  • 4 oz (half of 8-oz package) cream cheese, softened
  • 1/2 teaspoon almond extract
  • 1/4 cup seedless raspberry jam
  • 1 egg white, beaten
  • 2 tablespoons sliced almonds
  • 2 teaspoons sugar

Steps

  • 1
    In medium bowl, beat flour, butter, cream cheese and almond extract with electric mixer on medium speed until well blended and crumbly. Press dough into ball; flatten slightly, wrap in plastic wrap and refrigerate about 1 hour 30 minutes or until firm.
  • 2
    Heat oven to 375°F (if using dark or nonstick cookie sheet, heat oven to 350°F). Divide dough in half (refrigerate half of dough until needed). On lightly floured surface, roll half of dough 1/4 inch thick. Cut into 2 1/2-inch rounds. On ungreased cookie sheet, place rounds 1/2 inch apart. Reroll any remaining dough.
  • 3
    Place 1/4 teaspoon of the jam off center on each cookie to within 1/4 inch of edge. Fold cookies in half over jam; press edges firmly with fingers. Seal edges with tines of fork. Brush cookies with egg white. Sprinkle with almonds and sugar.
  • 4
    Bake 11 to 15 minutes or until edges are golden brown and tops are lightly browned. Immediately remove from cookie sheet to wire rack. Cool completely, about 15 minutes.

  • Serve these elegant European bakery-style cookies with a cup of hot tea.

Nutrition Facts

Serving Size: 1 Cookie
Calories
70
Calories from Fat
40
Total Fat
4 1/2g
7%
Saturated Fat
2 1/2g
12%
Trans Fat
0g
Cholesterol
10mg
4%
Sodium
35mg
1%
Potassium
15mg
0%
Total Carbohydrate
5g
2%
Dietary Fiber
0g
0%
Sugars
2g
Protein
0g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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