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1
In the bowl of a stand mixer fitted with a paddle, cream together the lard, cream cheese, and almond extract until light and fluffy.
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2
Add flour and salt and mix until the dough starts to come together.
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3
Transfer the dough to a work surface and divide into two equal parts. Shape each part into discs and wrap in plastic wrap. Refrigerate for 2-3 hours or overnight.
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4
Take dough out of the fridge and let it sit at room temperature for 5 minutes.
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5
Dust your work surface with powdered sugar and roll out each disc 1/4 to 1/8 inch thick.
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6
Using a pizza cutter, cut the dough into 3x3 inch squares. Then cut a 1 inch slit diagonally on each corner of the squares.
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7
In a medium bowl, mix the sweet red bean paste and strawberry jam together until fully combined.
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8
Place a teaspoon of the red bean and strawberry mixture in the middle of each square. If you have leftover filling, you can store it in the refrigerator in an airtight container.
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9
Preheat the oven to 375 F.
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10
Bring every other corner of dough together to center and press to seal.
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11
Line baking sheets with parchment paper or a silpat mat. Transfer pastries to baking sheets, leaving 2 inches of space in between. Refrigerate for 15-20 mins.
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12
Whisk together the egg and water to make the egg wash. Brush the egg wash over each cookie-pay close attention to the points.
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13
Sprinkle sesame seeds over the center of each cookie.
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14
Bake for 12-15 minutes, until edges are golden brown.
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15
Cool on a cooling rack and wait until they are room temperature to serve.
