Created by Fizzybrat on June 23, 2019
Step 1: In a medium mixing bowl beat butter and cream cheese with an electric mixer on medium to high speed until combined.
Step 2: Add flour and salt; beat on low speed just until combined.
Step 3: Divide dough in half. Cover and chill dough for at least 1 hour or until dough is easy to handle.
Step 4: Preheat oven to 375°F.
Step 5: On lightly floured surface roll half of the dough at a time until 1/8 inch thick.
Step 6: Cut dough into 2-inch squares.
Step 7: Place half of the dough squares on ungreased cookie sheets.
Step 8: Place a 1/4 teaspoon each of preserves and almond paste in the center of each square.
Step 9: In a small bowl stir together beaten egg and the water.
Step 10: Brush edges of squares on cookie sheets with egg mixture.
Step 11: Top each with a second dough square.
Step 12: Using a fork, gently press edges to seal.
Step 13: Brush tops of pillows with egg mixture.
Step 14: Sprinkle lightly with sugar.
Step 15: Bake for 10 to 12 minutes or until golden.
Step 16: Transfer cookies to wire racks; cool.