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Raspberry Chocolate Crescents

Author/Submitted by:
Servings: 4
Categories: Chocolate / Cookies / Desserts

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

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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