Raspberry-Peach Pastry Pillows
http://bakedchicago.typepad.com

1 cup butter, room temperature
8 ounces cream cheese, room temperature
2 cups all-purpose flour
1/8 cup peach preserves
1/8 cup raspberry jam
1/4 cup almond paste
1/4 teaspoon kosher salt
1 egg, beaten
1 tablespoon water
raw sugar

In medium bowl, beat butter and cream cheese with electric mixer until
combined. Add flour and salt. Beat on low until combined. Mix fruit
jam and preserves in small bowl and set aside.

Divide dough in half. Cover and chill dough for at least 1 hour.
Preheat oven to 375F degrees. On lightly floured surface, roll half
of dough at a time to 1/8 inch thickness. Cut dough into 2-inch
squares. Place half of the dough squares on ungreased cookie sheets.
Place scant 1/4 teaspoon of fruit mixture and 1/4 teaspoon almond
paste in center of each square.

In small bowl, combine egg and water. Brush edges of squares on
cookie sheet with egg mixture. Top each topped square with plain
dough square. Lightly press edges together. Seal all edges with
tines of fork. Brush dough squares with egg mixture. Sprinkle
lightly with raw sugar.

Bake for 10 to 12 minutes or until golden. Transfer to wire racks and
cool.