Raspberry Rugula Cookie

Instructions

1. Prepare the Dough: In a large mixing bowl, combine the flour and salt. Add the chilled butter cubes and cream cheese. Use a pastry cutter or two forks to cut the butter and cream cheese into the flour until the mixture resembles coarse crumbs.

2. Form the Dough: Add the sugar and vanilla extract to the mixture. Use your hands to gently knead the dough until it comes together. Be careful not to overwork the dough. Divide the dough into two equal portions, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

3. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

4. Roll Out the Dough: Take one disk of dough out of the refrigerator and let it sit for a few minutes to soften slightly. On a floured surface, roll out the dough into a circle, about 1/8 inch thick.

5. Spread the Jam: Spread half of the raspberry jam evenly over the rolled-out dough, leaving a small border around the edges.

6. Shape the Cookies: Using a sharp knife or a pizza cutter, cut the dough into 12 even wedges, like you would a pizza. Starting from the wider end, roll each wedge into a crescent shape and place it on the prepared baking sheet.

7. Bake the Cookies: Bake the cookies in the preheated oven for 18-20 minutes, or until the edges are golden brown. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

8. Dust with Powdered Sugar: Once the cookies have cooled, dust them lightly with powdered sugar for a finishing touch.