1cup(227g)Butter unsalted 2 sticks room temperature
6ounces(170.1g)Cream cheese room temperature
2-½ cups(125g)All-purpose flour
Rum Raisin Filling
Zest and juice one orange. Take the juice and add it to a measuring cup. Add enough water with the orange juice to equal 1 cup and add that to a saucepan.
Add the sugar to the water/juice and stir to get the sugar wet. Next, add the orange zest, cinnamon, corn starch, raisins, and stir to combine. Turn your stove to a medium-high setting and stir off and on until the liquid comes to a boil. Next, turn the heat down to a medium setting and stir until the liquid thickens. You should be able to pull a wooden spoon across the bottom of the pan, and the liquid does not rush to fill in the bottom.
Take the pan off the heat and stir in the rum extract. Let the raisin mixture cool for 10 minutes, then move it to a container with a sealed lid and move the raisin mixture to the refrigerator. I make this the day before to allow the raisins to absorb the rum and orange flavors.
Cream the butter and cream cheese together for about 2 to 3 minutes. Gradually add the flour until incorporated. Place the cookie dough on a pastry mat or hard counter and knead the cookie dough to ensure all the flour is mixed into the dough. Flatten to a round disk shape and wrap in plastic wrap. Put into the refrigerator for at least 2 hours. I mixed my cookie dough the day before and left it in the fridge overnight.
Assemble the Cookies
Take the disk out of the fridge, and I cut it into quarters to make it manageable. Next, roll out one of the quarters to 1/16" on a lightly floured pastry mat or flat surface. Then, using a 4" round cookie cutter, cut out as many circles as possible. I got six and added them to a parchment-lined cookie sheet.
I used a teaspoon to add the raisin filling to only half of the cookie dough circle. Next, brush on the slightly beaten egg white around the edge and fold the other half of the circle over the filling. Now, press with your fingers around the rim to seal. Next, I take the fork's prongs and go around the edge to ensure no filling can spill out. Finally, poke a small hole in the top to let steam escape.
Bake at 350° for 13-15 minutes. You want the edges and bottoms to start to turn a light brown. Move them to a cooling rack. After they cool, you can sprinkle the cookies with powdered sugar. Happy New Year!