Instructions

• Beat cream and butter in a mixer with a bowl.
• Mix in powdered sugar, vanilla extract, almond extract, and salt.
• Slowly mix in flour just until fully incorporated.
• Divide dough into two balls. Flatten slightly. Wrap in plastic wrap.
• Refrigerate at least 4 hours or overnight.
• Preheat oven to 400°F. Line a baking sheet with parchment paper.Mix egg white and water together.
• Place 1 ball of dough on a lightly floured surface.
• Roll dough to about ⅛ inch thick. Trim all ends to create a nice big square. I like to use a pizza cutter for cutting the dough.
• Cut dough into 2-inch by 2-inch squares. TIP: It works best to cut a 2 inch strip then cut the strip into 2 inch squares.TIP: Dough can be rolled out slightly thinner once cut if the cookies open while baking.
• Place ½ tsp raspberry jam diagonally down the center of each square.
• Fold (non fruit jam) corners of dough together over the jam in the center.
• Touch overlapping dough with a sprinkle of egg wash and pinch together.
• Bake in oven for 10 minutes.
• Once cool, dust with powdered sugar.