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1
In a medium bowl, whisk the flour, granulated sugar and salt.
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2
Using an electric mixer, beat 8 ounces of cream cheese and the butter on high-speed until fluffy, one minute.
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3
Beat in the flour mixture on low speed and ivide the dough in half.
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4
Place each half on a large piece of plastic wrap.
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5
Usong the wrap to help, form the dough into disks and seal.
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6
Chill until dough is firm - at least one hour.
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7
Meanwhile, in a small bowl, mix half of the beaten egg into the remaining 4 ounces of cream cheese.
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8
Stir 1 tsp water into the remaining egg and chill both the cream cheese mixture and the egg wash. Preheat over to 350 degrees and line two cookie sheets with parchment.
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9
Working on a floured surface, roll out one disk of dough 1/4 inch thick.
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10
Using a 4-inch round cutter, cut out the cookies and place on pans until all dough is gone from the disk.
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11
Reroll any scraps and cut out enough cookies to make 24.
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12
Transfer one of the pans to the refrigerator.
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13
Working with the other pan, place 1 tsp of the cream cheese mixture and 1 tsp of jam in the center of each cookie.
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14
Using a pastry brush, coat the cookie edges with the egg wash and place pan into the refrigerator; repeat with remaining cookies.
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15
Bake cookies until golden, about 17 minutes and transfer to wire rack to cool.
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16
In a medium bowl, whisk confectioners' sugar with 2 tbsp of water, drizzle over cookies and sprinkle with the sparkling sugar.
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17
Let the glaze set and enjoy!
