Red Raspberry Jelly Crescent Cookies

Here is a yummy treat that can be a bit habit-forming to eat.  It’s the Red Raspberry Jelly Crescent Cookies.  “I bet you can’t eat just one” of these.  When made properly, they are small and bite size.  They are like little “poppers” that you can pick up and pop right in your mouth. 

One bite, IF you can eat just one of these red raspberry jelly crescent cookies, can satisfy that sweet –tooth craving. 

The recipe below is one of my favorite homemade cookies for the holidays, however they can be made at any time of the year.  These Red Raspberry Jelly Crescent Cookies can be made for any event – weddings, baby showers, bridal showers, birthday parties, anniversaries or any time you want to make a special treat for your family. 

You can replace with strawberry, blueberry or any other fruit flavor that you desire, if raspberry is not your favorite flavor.

 

The ingredients needed for the Red Raspberry Jelly Crescent Cookies are as follows:

8 oz room temperature cream cheese

1 1/3 cups softened butter
2 2/3 cups flour

Mix the cream cheese, butter and flour.  Blend the ingredients well.  Separate the dough into five (5) dough balls.  Wrap the dough balls separately in plastic wrap, then refrigerate overnight.

Roll dough ball on lightly floured surface to form circle.  Cut into approximately twelve (12) wedges  (however, if you wish to have smaller, bite size cookies; you may wish to cut the dough ball in half before rolling to form a circle to make smaller wedges). 

Spread a thin coat of Red Raspberry Jelly (or your preferred flavor) on the rolled out dough circle – wedges.    Roll the wedges to the point and shape in crescent formation. 

Bake at 350 degrees on an ungreased cookie sheet for 10-15 minutes.  The bottoms should be lightly browned.   Cool them on a rack. 

After they are cooled, drizzle frosting on the cookies. 

The ingredients for the frosting is as follows:

 
1 cup confectioner sugar
4 tsp lemon juice

Blend these ingredients well and drizzle on the cookies.  

 

Helpful tips:

Butter should not be replaced with margarine. 

Be sure to refrigerate the dough overnight.  There is definitely the need for refrigeration-for a minimum of no less than 10-12 of refrigeration. 

When spreading the jelly on the rolled out dough, be sure that it a thin layer.  If you put too much jelly on the dough, it will squish out, baked out of the cookies and cause your cookies to stick to the pan and/or cooling rack. 

Do not drizzle the frosting on hot cookies.  They need to be cooled.  Otherwise, the icing will melt and run off of the cookies.

These Red Raspberry Jelly Crescent Cookies can be frozen for up to 3 months (sometimes longer, if package properly in a nicely sealed container.

Don’t leave them out on the counter unless you want them to disappear quickly, as each person passing by with “pop one” and before you know it, they are gone.  Enjoy!

 

JLMarkerKitchens.com