Raspberry-Almond Foldovers

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.