Ingredients

• 1/2 lb unsalted butter
• 1/2 lb cream cheese, softened
• 1 pinch salt
• 2 cups all-purpose flour (or more)
• 1/2 cup fruit preserves (or less)
• 2 egg whites, lightly beaten
• 1 tablespoon granulated sugar (more or less)

Instructions

1. In a bowl (and using a wooden spoon, your hands or electric mixer) combine butter and cream cheese; stir in salt.

2. Gradually add flour, making a sticky dough.

3. Sprinkle outside of dough with flour, wrap in plastic and refrigerate for at least 1 hour (or up to 24 hours).

4. When dough has chilled, preheat oven to 350 degrees Fahrenheit.

5. Working with 1/4 of the dough at a time, roll it out to less than 1/4" thickness, using flour as necessary to prevent sticking.

6. Cut into 2" squares and put a dollop of preserves in center of each square.

7. Spread preserves across the diagonal, stopping SHORT of the edges.

8. Either roll up and seal, or fold into triangles. If the latter, bring corners up together, and pinch across the center.

9. Brush with egg whites and sprinkle with sugar, before placing on greased cookie sheet.

10. Bake 10 to 15 minutes; cool slightly or completely before serving.