- Serving Size: 1 (20.7 g)
- Calories 76.8
- Total Fat - 5.8 g
- Saturated Fat - 3.3 g
- Cholesterol - 31.6 mg
- Sodium - 63.2 mg
- Total Carbohydrate - 5 g
- Dietary Fiber - 0.2 g
- Sugars - 1 g
- Protein - 1.5 g
- Calcium - 10.6 mg
- Iron - 0.2 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
In a medium mixing bowl beat butter and cream cheese with an electric mixer on medium to high speed until combined.
Add flour and salt; beat on low speed just until combined.
Divide dough in half. Cover and chill dough for at least 1 hour or until dough is easy to handle.
Preheat oven to 375°F.
On lightly floured surface roll half of the dough at a time until 1/8 inch thick.
Cut dough into 2-inch squares.
Place half of the dough squares on ungreased cookie sheets.
Place a 1/4 teaspoon each of preserves and almond paste in the center of each square.
In a small bowl stir together beaten egg and the water.
Brush edges of squares on cookie sheets with egg mixture.
Top each with a second dough square.
Using a fork, gently press edges to seal.
Brush tops of pillows with egg mixture.
Sprinkle lightly with sugar.
Bake for 10 to 12 minutes or until golden.
Transfer cookies to wire racks; cool.
Tips & Variations
No special items needed.