1 cup (2 sticks) unsalted butter, room temperature
1 8 oz package full-fat cream cheese, room temperature
1 tsp vanilla bean paste or vanilla extract
1/4 cup granulated sugar
2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp kosher salt
1/2 cup raspberry jam
powdered sugar, for serving
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl and using a hand mixer, combine the butter and cream cheese and beat until well combined and smooth, a minute or two. Add in the granulated sugar and vanilla bean paste and beat again until well combined and fluffy about a minute. Add in the flour, baking powder, and salt and start the mixer on low, gently mixing until all the flour is incorporated then turn it up to medium and beat until everything is combined and a smooth, sticky dough forms. Transfer the dough to a large piece of plastic wrap and form into a disc and wrap tightly. Refrigerate until very firm, at least 2 hours.
Preheat the oven to 375 F. Line two rimmed baking sheets with parchment paper and set aside. Unwrap the cold dough and place on a well floured work surface. Dust a little more flour on top of the dough as well as the rolling pin and roll out to about 1/4-inch thickness. The dough will get very soft as it warms up but it’s also pretty forgiving. Just be sure to dust work space with enough flour to prevent sticking. Use a drinking glass or 3-inch biscuit cutter to cut out rounds. To form the cookies, dollop about a teaspoon of jam in the center of a dough round and fold the dough over onto itself to form a crescent shape. Pinch the edges down with your fingers then dip the tines of a fork in flour and crimp the edges of cookies to seal. Place on a prepared baking sheet and repeat with the rest. Bake the cookies, one tray at a time, until they’re puffed and light golden-brown, about 12-15 minutes. Cool completely then dust them generously with powdered sugar.