Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Pk. cream cheese, softened |
| 1 cup | Butter |
| 2 cups | Flour |
| \N \N | Apricot preserves or* |
| \N \N | Confectioners sugar |
* raspberry or other fruit preserves These are easy to make and you can use any variety of fruit preserves.
In a large bowl, cut cream cheese and butter into flour. Mix into a smooth ball. Chill dough for about 30 minutes.
Preheat oven to 350ø. Roll dough out onto wax paper, about ⅛- ¼ inch thick. Cut into 3-inch squares. Put 1 teaspoon preserves slightly off the center of each square. Fold dough over to enclose preserves and form a triangle, but don't come quite to the edge with the top flap. Roll dough toward the point and smooth and seal edges.
Bend in ends of rolled dough to give a crescent effect.
Bake at 350ø for 25-30 minutes, or until light brown. Remove and cool on wire racks. Roll in confectioners sugar.
Yield: about 2 dozen. Rosa Linaris, Silver Spring, MD Randy Shearer