Cookie Recipes

Raspberry Crescents

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  • 1 cup all-purpose flour
  • 3 ounces cream cheese, softened
  • 1/2 cup butter
  • 1/4 cup raspberry preserves


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



  1. Combine flour, cheese and butter; knead with hands to form dough. Divide dough in half; shape into a ball. Wrap each ball and chill overnight.
  2. Heat oven to 400 degrees F. Grease a cookie sheet
  3. On a 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.
  4. Place point on prepared cookie sheet and bake for 10 to 15 minutes or until golden brown.
  5. Cool on rack.
  6. Drizzle with frosting.


  1. Blend sugar with milk. Add red food coloring. The frosting will be thin.

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