Orange and raspberry pochettes

Get out of my head, and into my car….

Am I the only one who has songs randomly pop into their head?

Sure it seems to happen on a weekly basis at least, but sometimes it’s a lot more than that, and lately its back with a vengeance!

These will make it all better… at least that’s what I keep telling myself!

I love recipes that are delicious and simple. But who doesn’t?

Say it with me, “these are not fattening. Those are not sticks of butter!”

But they have jelly in the center of them. Jelly comes from fruit, TOTALLY healthy!

First beat together the cream cheese and butter until light and creamy.

Next mix in the flour until a dough forms, split it into two balls flatten them and wrap in plastic wrap. Chill until firm.

Roll out the dough onto a floured surface.

Then cut out rounds.

Add the jelly

“I don’t think you’re ready for this jelly, I don’t think you’re ready for this jelly.”

Brush the edges with water, fold over the dough, and seal.

Bake at 375 for 20 to 22min or until golden.

These were as good as they looked.

And I couldn’t stop eating them…

Recipe from food network magazine

Ingredients

• 2 sticks unsalted butter, at room temperature
• 8 ounces cream cheese, at room temperature
• 2 cups all-purpose flour, plus more for dusting
• 1/3 cup orange marmalade
• 1/3 cup raspberry jam
• Confectioners' sugar, for dusting

Directions

Beat the butter and cream cheese in a bowl with a mixer until light and creamy. Slowly add the flour, mixing just until a dough forms (do not overmix). Divide the dough into 2 balls, then flatten each into a disk. Wrap in plastic wrap and refrigerate until firm, at least 1 hour.

Preheat the oven to 375 degrees F. Roll out 1 disk of dough on a floured surface with a floured rolling pin to 1/8 inch thick. Cut out as many rounds as you can using a 3-inch-round fluted cutter. Top each with a heaping half-teaspoonful of orange marmalade. Brush the edge of the dough with water, then fold the dough over to make a half-moon and press to seal. Place on an ungreased baking sheet. Reroll the dough scraps and repeat, then repeat with the remaining disk of dough, filling with the raspberry jam.

Bake the cookies until golden, 20 to 22 minutes. Transfer to a rack to cool completely. Dust generously with confectioners' sugar. 

Now go out and share the love!