Rogaliki (Polish Croissant Cookies)

1. In a medium bowl, beat the egg yolks, cream cheese and baking powder together with a hand mixer. Add the flour a little at a time. Once it stops mixing cleanly and looks like wood chips, set the mixer aside and bring the dough together by hand.
2. Shape it into a roll, wrap in foil, and freeze for 15 minutes. While it chills, heat the oven to 375F.
3. Unwrap the dough and divide it in two. Roll each piece out and cut into 3-inch triangles.
4. Drop a small spoonful of jam at the centre of each triangle and roll them up into crescents.
5. Sit the crescents on a greased cookie sheet and bake for 10 to 12 minutes, until golden.
6. Repeat with the remaining dough.
7. Straight out of the oven, leave to cool and dust with icing sugar. This makes around 60 cookies, in three batches of 20.

Tips from the ZestyPlate Kitchen

• Chill the dough, or pop it in the freezer for a short while, so it firms up enough to roll and shape neatly.
• Choose a thick jam that stays put rather than running out across the tray as they bake.
• Start rolling each triangle from its wide edge and curl it up tightly into a crescent.
• Dust them with icing sugar while they're still warm so it sticks.