Yield: 40 Servings

Measure Ingredient
8 ounces Cream cheese
1 cup Butter, (REAL)
2 cups Flour
⅓ cup Seedless raspberry jam
⅓ cup Almonds, finely chopped
⅓ cup Apricot preserves
1 cup Slivered almonds, chopped
1 cup Dried Apricots, chopped *
½ cup Powdered sugar




Cream margarine and cream cheese in large bowl of electric mixer. Gradually add flour. Blend well. Chill dough wrapped in waxed paper for about 3 hours. Divide dough into two parts. Roll out one portion and cut into circles w/ round cookie cutter or glass. Place ½ tsp. of raspberry filling slightly off-center of circle. Fold in half. Pinch edges to seal.

Curve into a crescent, if desired. With other half of dough, roll into a large circle, then cut into triangles. Spread apricot preserve and nut mixture on triangles. Roll up, starting with the long side, into crescents.

Bake in 350 degree oven for 12-13 minutes. While hot, roll in confectioner's sugar. Cool and then put in airtight containers. Later, before serving, re-roll in confectioner's sugar again.

Makes approx. 40 cookies.

Posted to JEWISH-FOOD digest V96 #097 From: Nancy Berry <nlberry@...> Date: Sat, 07 Dec 1996 09:39:00 -0800

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