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Raspberry Crescents



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


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


  1. Dough: Combine flour, cheese and butter; knead with hands to form dough. Divide dough in half; shape into ball. Wrap each ball and chill overnight.
  2. 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.
  3. Place point on greased cookie sheet and bake in preheated 400 degrees F oven for 10 to 15 minutes or until golden brown.
  4. Cool on rack.
  5. Drizzle with frosting.
  6. Frosting: Blend sugar with milk. Add red food coloring. Makes a thin frosting.

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