CHERRY ALMOND TURNOVER COOKIES

Steps:

• 1. Mix flour, sugar, and salt in a bowl. Beat cream cheese, butter and 1/2 tsp. almond extract in large bowl with hand mixer til fluffy, 1 minute. Add flour mixture and beat just to mix. Divide dough in half, form each half into a disk, and wrap in plastic wrap. chill 1 hour or up to 1 day.
• 2. Line two baking sheets with parchment paper.
• 3. Roll dough on lightly floured work surface to 1/8 inch thick. Using a 3 inch round cookie cutter, cut cookies; transfer to prepared baking sheets. Reroll scraps once.
• 4. Drop 1/2 tsp. preserves in center of each cookie, brush edges with egg wash, fold over filling and seal with a fork. Freeze cookies 1 hour. Preheat oven to 350.
• 5. Brush cookies with egg wash and prick center with a fork. Bake cookies, one baking sheet at a time, til golden, 12 to 15 minutes; let cool on racks.
• 6. Whisk together powdered sugar, heavy cream and 1 tsp. almond extract. Drizzle cookies with glaze. Note: I was thinking of making these with orange marmalade and orange extract in place of the cherry preserves and almond extract. Just a thought.