Things You'll Need:
- 1 egg
- Food processor
- 2 sticks butter
- 8 oz. cream cheese
- 2 cups flour
- 1/4 tsp. salt
- Plastic bag
- 1/4 cup granulated sugar
- Cookie sheets
- 1 1/2 inch round cookie cutters
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Step 1
Separate 1 egg and reserve the egg white in the refrigerator for later use. Put the egg yolk into the food processor.
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Step 2
Place the butter, cream cheese, flour and salt into the processor with the egg yolk. The butter and cream cheese should be at room temperature. Process the ingredients on medium high until a smooth cookie dough forms.
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Step 3
Transfer the dough to a one gallon plastic bag and flatten it into a 6-inch square. Seal the bag, forcing the air out. Refrigerate for 3 hours.
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Step 4
Remove the dough from the refrigerator and place on a work surface. Sprinkle lightly with flour and roll into a 12-by-8 inch rectangle. Imagine the 12-inch length of the dough divided into 3 sections, each measuring 4 inches. Carefully lift the left section and fold it over the middle section. Do the same with the right section so that the dough resembles a folded letter.
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Step 5
Turn the dough so that its length goes from left to right across the work surface. Roll again into a 16-by-8 inch rectangle and fold into thirds again. Cover the dough once more and fold again, this time into a 16-by-10 inch rectangle. Put the puff pastry dough on a baking sheet, cover tightly with plastic wrap and refrigerate for 1 to 3 hours.
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Step 6
Pre-heat the oven to 350-degrees F. Remove the reserved egg whites from the refrigerator. Place the granulated sugar in a bowl near the work surface.Take the dough from the refrigerator. Use cookie cutters to cut out cookies from all the dough and place them on a cookie sheet about 1/4-inch apart.
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Step 7
Brush the tops of the cookies with the egg white and sprinkle liberally with the sugar. Bake for 18 to 20 minutes until golden brown and puffed. Remove from the oven and wait 2 minutes before transferring the cookies to wire racks to cool completely before serving.
