Cherry-Almond Turnover Cookies

Freeze unbaked cookies on a baking sheet until solid, then transfer to an airtight container and return to the freezer for up to a month. Makes 48 cookies.

2 cups all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon table salt
8 ounces cream cheese, softened
2 sticks unsalted butter, softened (16 tablespoons)
1 1/2 teaspoon pure almond extract, divided
1 egg beaten with 1 teaspoon water
1/2 cup cherry preserves
1/2 cup powdered sugar
1-2 tablespoons heavy cream

Combine flour, granulated sugar, and salt in a bowl. Beat cream cheese, butter, and 1/2 teaspoon almond extract in a large bowl with a hand mixer until fluffy, 1 minute. Add flour mixture and beat just to combine. Divide dough in half, form each half into a disk, and wrap in plastic wrap; chill 1 hour and up to 1 day.

Line two baking sheets with parchment paper. Roll dough in a lightly floured  work surface to 1/8 inch thick. Using a 3-inch-round cookie cutter, cut cookies; transfer to prepared baking sheets. Reroll scraps once.

Drop 1/2 teaspoon preserves in center of each cookie, brush edges with egg wash, fold over filling, and seal with a fork. Freeze cookies1 hour. Preheat oven to 350 degrees. 

Brush cookies with egg wash and prick center with a fork. Bake cookies, one baking sheet at a time, until golden, 12-15 minutes; let cool on racks.  Whisk together powdered sugar, heavy cream, and 1 teaspoon of almond extract. Drizzle cookies with glaze.