Ingredients

Directions

1. Blend butter, cream cheese and flour by hand or pastry. Mix until dough forms a ball; wrap in wax paper, and refrigerate for several hours or overnight.
2. Preheat oven to 400.
3. Cut dough in two, and put 1/2 of the dough back in the refrigerator. Sprinkle board with flour and roll out dough as thin as possible (about1/8 inch thick).
4. Cut out rounds using a glass. Put about a small teaspoon of apricot or raspberry jam in center. Fold over to form a crescent; crimp the edges together to close the crescent. Place on cookie sheet covered with parchment paper or aluminum foil.
5. Bake for 13 minutes until brown.
6. Remove to cooling rack. Sprinkle with powdered sugar.