Polish cookies "Kolaczki"

Ingredients:

• 220 g of cream cheese, room temperature
• 220 g unsalted butter, room temperature
• 3 tbsp. granulated sugar
• 2 and 3/4 cups of premium flour, plus extra for work
• 0.5 tsp salt
• 0.5 cup apricot jam
• 0.5 cup raspberry jam
• Coarse sugar, for sprinkling

Preparation:

1. In a large bowl, beat the cream cheese, butter, and granulated sugar with a mixer on medium-high speed until light and fluffy, about 2 minutes, scraping down the sides of the bowl as needed. Reduce the mixer speed to low and beat in the flour and salt. Divide the dough between two large pieces of plastic wrap. Form into 1-cm-thick discs and wrap. Refrigerate until firm, at least 1 hour or overnight.
2. Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper. On a lightly floured surface, roll out 1 disk of dough to a thickness of about 0.3 cm (1/4 inch), adding more flour as needed. Using a sharp knife or a 2.5-inch (6 cm) square cutter, cut the dough into 2.5-inch (6 cm) squares. Lift the cut pieces with an offset spatula and arrange them on one of the prepared baking sheets, spacing them 2 inches (5 cm) apart. Gather up any scraps and refrigerate.
3. Place 1 teaspoon of jam in the center of each square. Fold the two opposite corners toward the middle, pinch, and press to seal and gently spread the jam toward the edges. Sprinkle the dough with coarse sugar.
4. Bake, rotating the baking sheet halfway through, until the cookies are puffed and the edges are golden brown, 20-25 minutes. Let cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely.
5. Repeat with another disk of dough and the remaining scraps to make more cookies.