CREAM-CHEESE JAM ICE DIAMONDS

Cream-Cheese Jam Ice Diamonds image

The diamonds can be made up to three days ahead and stored at room temperature.

Provided by Martha Stewart

Time 3h15m

Yield Makes about 80 cookies

Number Of Ingredients 7

Ingredients

4 sticks unsalted butter, softened
8 ounces cream cheese, room temperature
1/2 teaspoon coarse salt
1/4 cup confectioners' sugar, plus more for rolling and dusting
4 cups all-purpose flour
1 teaspoon pure vanilla extract
1 cup raspberry preserves

Steps:

Beat together butter, cream cheese, salt, and sugar with an electric mixer on medium-high speed until creamy. Reduce speed to low and beat in flour, 1 cup at a time, then vanilla.
Divide dough in half; form each half into a flat rectangle and wrap in plastic wrap. Refrigerate until firm but still pliable, about 45 minutes. Dough can be refrigerated up to 2 days. Dust 3 tablespoons sugar on a piece of parchment. Place 1 rectangle of dough on top and dust with remaining 3 tablespoons sugar. Roll out to just under 1/4-inch thick. Trim to a 12-by-16-inch rectangle and transfer on parchment to a baking sheet. Freeze until firm, about 30 minutes. Repeat with other rectangle of dough.
Preheat oven to 350 degrees. Slide 1 sheet of dough on parchment onto a work surface and evenly spread with preserves with a small offset spatula. Invert remaining sheet of dough on top; remove parchment and let stand until soft enough to cut but still firm. Trim edges, then cut horizontally into strips the width of a ruler. Repeat with same-size strips on the diagonal to create diamonds.
Freeze diamonds until firm, about 10 minutes. Transfer to baking sheets lined with clean parchment, spacing 1 inch apart. Freeze again until firm, about 10 minutes. Bake until golden, 20 to 23 minutes. Let cool on baking sheets 5 minutes, then dust with sugar. Let cool completely before removing from paper with a spatula. (Preserves may cause them to stick.) Diamonds can be made 3 days ahead and stored at room temperature.