Raspberry and almond and orange zest, oh my!
4 ounces cold unsalted butter , cut into large cubes1/8 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight1 tablespoon granulated sugar1/2 cup raspberry jam, homemade or a good-quality store-bought brand, such as Bonne MamanIn the work bowl of a food processor, combine flour, butter, cream cheese, orange zest, and salt. Pulse 4 to 5 times, then turn the processor on and process until the dough forms a shaggy ball, about 1 minute.
Place seam side down on baking sheet. Repeat with remaining triangles, working quickly and placing cookies about 2 inches apart. Transfer baking sheet to the freezer for at least 20 minutes before proceeding. Alternatively, freeze hard and transfer to freezer bags or containers for up to 6 months; defrost in the refrigerator overnight to proceed.On a lightly floured surface, roll dough into a 4- by 12-inch rectangle.
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