Petite Orange and Raspberry Pochettes

Petite Orange and Raspberry Pochettes

Recipe courtesy of Melissa D'Arabian for Food Network Magazine

Prep Time:
1 hr 33 min
Inactive Prep Time:
Cook Time:
22 min
3 dozen cookies


  • 2 sticks unsalted butter, at room temperature
  • 8 ounces cream cheese, at room temperature
  • 2 cups all-purpose flour, plus more for dusting
  • 1/3 cup orange marmalade
  • 1/3 cup raspberry jam
  • Confectioners' sugar, for dusting


Beat the butter and cream cheese in a bowl with a mixer until light and creamy. Slowly add the flour, mixing just until a dough forms (do not overmix). Divide the dough into 2 balls, then flatten each into a disk. Wrap in plastic wrap and refrigerate until firm, at least 1 hour.
Preheat the oven to 375 degrees F. Roll out 1 disk of dough on a floured surface with a floured rolling pinto 1/8 inch thick. Cut out as many rounds as you can using a 3-inch-round fluted cutter. Top each with a heaping half-teaspoonful of orange marmalade. Brush the edge of the dough with water, then fold the dough over to make a half-moon and press to seal. Place on an ungreased baking sheet. Reroll the doughscraps and repeat, then 
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