APPLE BUTTER CRESCENTS

2/3 cup butter
1 cup plus 2 tablespoons sugar, divided use
1 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1 teaspoon vanilla
3 cups flour
2/3 cup apple butter or seedless raspberry jam
1/2 teaspoon ground cinnamon

In a large mixing bowl beat butter with an electric mixer on medium-high speed for 30 seconds. Add the 1 cup sugar, baking powder and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla. Beat in as much flour as you can with the mixer. Stir in remaining flour. Divide dough in half. Cover; chill dough in refrigerator for 3 hours or until easy to handle.

Line cookie sheet with foil or parchment paper; set aside.

On a lightly floured surface, roll half the dough into a 12-inch square. Cut into sixteen 3-inch squares. Spread about 1 teaspoon apple butter or raspberry jam down the middle of each square. Fold 1 edge of the dough over the filling. Fold over the other edge. Place on prepared cookie sheet. Make 3 cuts halfway through dough on one long side of each cookie. Bend cookie slightly to separate cuts.

Combine the remaining 2 tablespoons sugar and the cinnamon; sprinkle cookies with some of the sugar-cinnamon mixture. Repeat with remaining dough, remaining filling and remaining sugar-cinnamon mixture.

Bake at 375 degrees for 8-10 minutes or until golden brown. transfer to wire rack; cool.

Makes 32
Source: Cookie Classics by Better Homes and Gardens