Off to Santa Barbara with a cute boy for a horseback riding weekend. But while I’ m gone, have some crescent cookies.
Crescent Jam and Cheese Cookies
Adapted from Deb
Makes about 30 cookies
2 sticks unsalted butter, softened
7.5 ounces cream cheese, at room temperature
2 tablespoons sour cream
1/4 teaspoon vanilla
2 cups all-purpose flour, plus additional for rolling cookies out
1/4 teaspoon salt
Filling [*Alli’s note: I used raspberry jam and slightly melted chocolate]
Milk, for brushing cookies
Powdered sugar, for dusting
Cream butter in a large bowl with an electric mixer until smooth. Beat in cream cheese. Add the sour cream and vanilla and combine the mixture well. Whisk or sift together flour and salt in a separate bowl; gradually blend in to the cheese mixture. Wrap the dough in plastic and chill it for at least 3 hours.
Preheat oven to 400°F. Roll one-fourth of the dough out very thinly on a lightly floured surface; chill the remaining dough until ready to use. Cut the dough into 3-inch squares and put about 1/2 teaspoon filling in the center of each. Fold the dough in half on the diagonal, pressing the edges down (or pinching) to seal the two sides around the jam. Roll the triangle into crescents, starting at the wide end. Arrange crescents on a baking sheet about an inch apart. Brush lightly with milk and bake for 15 to 20 minutes, until they are golden. Transfer the cookies to a wire rack and dust with powdered sugar. Continue making cookies in the same manner until all the dough is used. Cool on racks.