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Raspberry Chocolate Crescents
Author/Submitted by:
Servings: 4
Categories:
Chocolate
/
Cookies
/
Desserts
Ingredients: 1/2
c
Unsalted butter softened 3
oz
Cream cheese softened 2
tb
Confectioner's sugar 1/4
ts
Vanilla 1
c
Plus 3 tb flour 1/8
ts
Salt 1/4
c
Raspberry preserves 1/3
c
Chocolate chips
Additional confectioner's
Sugar
Directions:
Cream butter, cream cheese and sugar together. Combine flour and
salt and stir into creamed mixture. Turn dough out onto a lightly
floured surface and knead twice. Flatten dough to 3/4 inch thick
onto plastic wrap. Seal and refrigerate for 2 hours Roll the dough to
1/8 thick on a lightly floured wax paper. Cut into 3 inch circles.
Put ts of preserves and 5 chocolate chips on each circle. Fold each
cookie in half pressing the edges to seal. Place the cookies on a
lightly greased cookie sheet crimping the edges with a fork.
Refrigerate for 15 minutes and preheat the oven to 325. Press
together scraps and refrigerate 30 minutes before rolling and
filling. Bake cookies for 22 minutes. Cool for 2 minutes on sheet
and then transfer to a rack. When cookies have cooled dredge in
confectioners sugar.
Makes about 20 cookies. From Old farmers almanac cookie lovers
calendar 1997
From: Recipes
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