RASPBERRY CHOCOLATE CRESCENTS

1/2 cup unsalted butter softened
1 (3 oz) pkg cream cheese softened
2 tbsp confectioner's sugar
1/4 tsp vanilla
1 cup plus 3 tbsp flour
1/8 tsp salt
1/4 cup raspberry preserves, divided use
1/3 cup chocolate chips, divided use
additional confectioner's sugar

Cream butter, cream cheese and sugar together; set aside.

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.

WHEN READY TO BAKE:
Lightly grease a cookie sheet.

Roll the dough to 1/8 thick on a lightly floured wax paper. Cut into 3 inch circles. Put a teaspoon of preserves and 5 chocolate chips on each circle. Fold each cookie in half pressing the edges to seal. Place the cookies on the prepared cookie sheet crimping the edges with a fork. Refrigerate for 15 minutes. Press together scraps and refrigerate 30 minutes before rolling and filling.

Preheat the oven to 325 degrees F.

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
Source: Old Farmers Almanac Cookie Lovers Calendar, 1997