2 sticks (1 cup) softened butter
8 oz ricotta
2 cups flour
Beat butter and ricotta together until well combined and soft. Add the flour and beat till well blended. Wrap and refrigerate about 2-3 hours.
Remove and roll 1/2 at a time about 1/8″ thick. Cut into 3″ squares.
Place about 1 tsp raspberry jam*** on each cookie.
Using a small knife, make a slit at each corner and brush corners with egg wash. Take every other corner and pull towards the center, pressing down after the fourth to seal well. Brush entire cookie with egg wash.
Bake at 425 degrees for abut 10-12 minutes until set and golden. Remove and cool. Dust with confectioners sugar just before serving.