| Cream Cheese Crescents |
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| Ingredients: 12 oz cream cheese, room temperature 1/2 lb. butter (1 stick), room temperature 2 cups flour raspberry and/or apricot jam (jam, not jelly, the thicker the better) egg white granulated white sugar (table sugar) |
| Directions: 1. Cream together cream cheese and butter. 2. Add flour 3. Chill in the refrigerator over night. 4. On a smooth well floured board, place 1/3 of the dough and roll out VERY thin. 5. With a 3 inch round cutter or drinking glass (flour the edges to keep the cut dough from sticking) cut circles out of the dough. 6. Place 1/2 teaspoon of jam in the center of the circle. Putting too much jam inside will cause the cookies to leak when cooked. The cookies will stick and will break when removed from the cookie sheet. 7. Moisten the edges of the circle, fold in half and seal the edges well by squeezing just the edges. 8. Place on ungreased cookie sheets. 9. Brush to tops with egg white and sprinkle them with granulated sugar. 10. Bake at 375 degrees for 10 minutes. They will be done when they just start to brown. Makes approximately 8 dozen cookies. |
| Hints: Since it takes so long to roll these out (usually 40 minutes per lump of dough) and then 20 more to cut, fill and seal the cookies, I usually make all the cookies at once and then brush with egg white, sprinkle with sugar and bake. This takes a lot of time and effort but the results are well worth it. Unfortunately, the cookies are so light that one could eat lots of them at a sitting and then they are gone! Store in airtight container. Will keep for a couple weeks, but these are homemade cookies without preservatives and are best eaten sooner (and believe me they go fast). Can be frozen but are very fragile. |