Ingredients

• Crust:
• 1 cup (2 sticks) unsalted butter, at room
• temperature
• 8 ounces cream cheese, at room temperature
• , cut
• into 2-inch pieces
• 2 egg yolks
• 1/2 cup sugar
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 2 cups all-purpose flour
• Filling:
• 2 jars
• (10 ounces each) strawberry jam
• 2 cups currants
• 2 eggs,
• lightly beaten
• with 2 teaspoons cold water

Instructions

1. On medium speed, cream butter, cream cheese, egg
2. yolks, sugar, vanilla, and salt. Add
3. flour and continue mixing until dough comes together. Gather dough into a ball.
4. Cover it with plastic wrap and refrigerate for 1 hour or longer.
5. Preheat
6. oven to 350 degrees F. Lightly
7. grease or spray cookie sheets.
8. Divide dough into 3 equal pieces. On a lightly floured board or pastry cloth,
9. roll one piece of dough at a time into a circle. Spread dough circle with
10. strawberry jam and sprinkle with currants.
11. Cut circle into 12 wedges and roll up each wedge into a crescent. Set
12. cookies on cookie sheet. Brush cookies with beaten egg-water
13. combination.
14. Bake in
15. the center of the oven for 30 minutes or until cookies are golden brown on the bottom, and firm to the
16. touch and golden on top. Cool 5
17. minutes. Remove cookies to a wire rack
18. to cool completely.