Recipe courtesy of chef/owner Julie Neely, Haven Coffee & Espresso Bar, Newburgh
Makes 7 dozen
2 cups (4 sticks) unsalted butter, softened
16 oz cream cheese, softened
3â…“ cups all-purpose flour
Four 12-oz jars pineapple preserves
1½ lb walnuts, finely chopped
Dough: In heavy mixer bowl fitted with the paddle attachment, mix the butter and cream cheese until thoroughly combined. Add flour a little at a time, until incorporated.
Transfer dough to a floured surface, and divide into 5 even pieces. (Dough can be made ahead and refrigerated — just bring to room temperature before rolling.) The dough should be dry enough to be rolled out without sticking to the rolling pin. If it is too sticky, work in a little more flour by hand.
Filling: Combine pineapple preserves and chopped walnuts until mixed well.
Preheat oven to 350°F. Working with one dough ball at a time, flatten dough into a disk and roll out on a floured surface into a large rectangles, about ½” thick.
Use a butter knife to cut the dough into 2½” x 2 ½” squares, like a checkerboard.
Put a rounded teaspoon of the filling in the middle of each square. Fold opposite diagonal corners of the dough over the filling so that they meet in the middle, and gently pinch to seal.*
Place cookies on greased baking sheet and continue with the rest of the dough and filling.
Bake 10 to 15 minutes, or until golden brown.
*Note: if the folded dough you have pinched together over the pineapple filling comes apart while baking, use a little bit of water to pinch the dough pieces together, or try baking the cookies with the folded-side down.
Storage Note: Cookies freeze beautifully and can be frozen for up to 3 months.