Raspberry Crescents

1 cup flour
3 ounces cream cheese, softened
1/2 cup butter or margarine
1/4 cup raspberry preserves

Combine flour, cheese and butter; knead with hands to form dough. Divide dough in half; shape into ball. Wrap each ball and chill overnight.

On lightly floured surface, roll out each ball into a 9-inch round circle. Cut each circle into 12 wedges. Put 1/2 teaspoon raspberry preserves on wide end of each wedge. Roll toward point and shape in crescent. Place point on greased cookie sheet and bake in preheated 400 degree F oven for 10 to 15 minutes or until golden brown. Cool on rack. Drizzle with frosting.

Frosting:
1/2 cup confectioners' sugar
2 teaspoons milk
2 drops red food coloring (optional)

Blend sugar with milk. Add red food coloring. Makes a thin frosting.