½ cup butter, softened 1 package (3 ounces) cream cheese, softened 1 teaspoon vanilla extract 1 cup all-purpose flour ⅛ teaspoon salt ½ cup raspberry filling 1 egg 1 teaspoon water
1. In a large mixing bowl, cream butter and cream cheese. Beat in vanilla. Combine flour and salt; add to creamed mixture. Divide dough in half; wrap each portion in plastic wrap. Refrigerate for 1 hour or until easy to handle.
2. On a lightly floured surface, roll out dough to ⅛-in. thickness. Cut with a floured 3-in. round cookie cutter. Place 1 teaspoon raspberry filling in the center of each. Bring three edges together over filling, overlapping slightly (a small amount of filling will show); pinch edges gently. In a small bowl, beat egg and water; brush over dough.
3. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Cool for 1 minute before removing to wire racks.