You can freeze the unbaked cookies on a baking sheet til solid, then transfer them to an airtight container. Return to the freezer for up to a month. Great to have on hand for unexpected guests.Source: Unknown
1Mix flour, sugar, and salt in a bowl. Beat cream cheese, butter and 1/2 tsp. almond extract in large bowl with hand mixer til fluffy, 1 minute. Add flour mixture and beat just to mix. Divide dough in half, form each half into a disk, and wrap in plastic wrap. chill 1 hour or up to 1 day.
2Line two baking sheets with parchment paper.
3Roll dough on 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.
4Drop 1/2 tsp. preserves in center of each cookie, brush edges with egg wash, fold over filling and seal with a fork. Freeze cookies 1 hour. Preheat oven to 350.
5Brush cookies with egg wash and prick center with a fork. Bake cookies, one baking sheet at a time, til golden, 12 to 15 minutes; let cool on racks.
6Whisk together powdered sugar, heavy cream and 1 tsp. almond extract. Drizzle cookies with glaze.
Note: I was thinking of making these with orange marmalade and orange extract in place of the cherry preserves and almond extract. Just a thought.