Title: Fruit Crescents
Categories: Cookie
Yield: 1 Servings

8	oz	Pk. cream cheese, softened
1	c	Butter
2	c	Flour
		Apricot preserves or*
		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 1/8- 1/4 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

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