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.
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 degrees F oven for
10 to 15 minutes or until golden brown.
Cool on rack.
Drizzle with frosting.
Frosting: Blend sugar with milk. Add red food coloring. Makes a thin frosting.