Cranberry
Crescents with New England Cranberry Preserves
Servings: Makes
about 36 cookies
Ingredients:
 2 ½ cups
flour, unsifted
¼
cup sugar
Pinch of salt
8oz.
package of cream cheese
1 cup (2 sticks) butter or margarine
2
tablespoons of sour cream
¾
cup New England
Cranberry Preserves
Directions:
Preheat oven to 325 degrees. Grease two large
cookie sheets.
In large bowl, mix flour, sugar
and salt. With pastry blender or in Cuisinart,
cut in cream
cheese and butter until mixture resembles corn
meal. With fork, stir in sour cream until pastry
dough just holds together. Form into a ball and
refrigerate for at least 1 hour.
Divide dough
into quarters, working with one quarter at
a time (keep remaining dough refrigerated.
On floured surface, roll dough into 10” square.
With 3” round cookie cutter, cut out dough
circles. Place 1 teaspoon of New
England Cranberry Preserves in center
of each circle. Fold dough over preserves.
Seal edge by pressing with the
times of a fork. Prick top so air can escape.
Place
on cookie sheet. Repeat with all remaining
dough. Cook 18-20 minutes or until golden
brown. Cool on rack.
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