Instructions

1. Add the cream cheese, butter and sugar to a large bowl and beat with a mixer until light and fluffy.
2. Turn the mixer on low and beat in the flour and salt until just combined. Divide the dough in half and flatten into 2 rounds, then cover with plastic wrap and chill for an hour or up to 2 days.
3. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
4. Roll the dough out onto a floured board until the dough is approximately 1/8″ thick. trim the edges to  make a square and then cut out 2 1/2 inch squares with a knife. You can gather the scrapes and roll out again to make more cookies.
5. Place the squares on the board in a diamond shape with the points at the top and bottom. Fill with 1 teaspoon of jelly and fold the edges over the middle, using an egg wash to seal. Add coarse (sanding) sugar to the top and place on a baking sheet. Repeat until with the remaining dough, this recipe will make about 36 cookies.
6. Bake the cookies for 20 minutes, remove from the oven and let sit on the baking sheet for 5 minutes. Use a spatula to carefully transfer the cookies to a baking rack to cool.