Cookies with orange and raspberry filling

Ingredients:

• 220 g unsalted butter, room temperature
• 220 g of cream cheese, room temperature
• 2 cups premium flour + extra for work
• 1/3 cup orange confiture
• 1/3 cup raspberry jam
• Powdered sugar for sprinkling

Preparation:

1. Beat the butter and cream cheese with a mixer until light and fluffy. Gradually add the flour, mixing just until a dough forms (do not overmix). Divide the dough into 2 balls, then shape each ball into a disk. Wrap in plastic wrap and refrigerate until firm, at least 1 hour.
2. Preheat oven to 190°C.
3. On a floured surface, using a floured rolling pin, roll out 1 disk of dough to a thickness of 0.3 cm. Using a fluted, 8 cm round cookie cutter, cut out as many circles as possible from the dough. Place 0.5 teaspoon of orange preserves in the center of each circle. Brush the edges of the dough with water, then fold the circles in half and press to seal. Place the pies on an ungreased baking sheet. Reroll the scraps of dough and repeat.
4. Then repeat with the remaining disk of dough, filling the pies with raspberry jam.
5. Bake until golden brown, 20-22 minutes. Transfer to a wire rack to cool completely. Dust generously with powdered sugar and serve.