Raspberry Delights

Makes 3 1⁄2 to 4 dozen

“This recipe is a family favorite with a few modern updates,” wrote Marie Weber of Franklin, who submitted this pretty cookie in Open Class.

1 package (8 ounces) cream cheese, room temperature

1 cup (2 sticks) butter, room temperature

3⁄4 cup powdered sugar

1⁄2 teaspoon vanilla extract

2 1⁄2 cups flour

Dash of salt

1⁄2 cup raspberry jam Icing (your favorite recipe, consistency for drizzling)

Finely chopped walnuts

In a bowl, blend cream cheese and butter together. Beat in powdered sugar and vanilla. Gradually mix in flour and salt. Divide into two equal portions, wrap each in plastic wrap and flatten slightly. Refrigerate 30 minutes or until firm.

Preheat oven to 375 degrees.

Roll out one portion of dough on a floured surface into a rectangle 1/8 inch thick. Cut dough into 2 1⁄2-inch squares. Place 1⁄2 teaspoon jam in center of each square. Moisten two opposite corners of dough with water. Fold in toward the center and press corners together.

Place on a baking sheet lined with parchment or a silicone mat. Slightly press cookies down. Repeat with remaining dough. Bake in preheated oven 10 to 12 until edges are brown. Remove from baking sheets. Cool completely on wire rack. Drizzle icing over each cookie and top with finely chopped walnuts.