—Kim Nykanen, Claremont
Ronnie's raspberry crescents
Total time: 1 hour, plus cooling time
Servings: Makes 2 dozen cookies
Note: Adapted from a recipe by Kim Nykanen.
3 ounces cream cheese, at room temperature
1/2 cup (1 stick) butter, at room temperature
1 cup plus 3 tablespoons (5 ounces) flour
1/4 cup seedless raspberry preserves
1. In the bowl of a stand mixer, or in a large bowl using a hand mixer, beat together the cream cheese and butter until well-blended. Slowly beat in the flour until well combined to form a soft dough. Divide the dough in half and shape each half into a disk. Wrap each disk in wax paper and chill for at least 1 hour, up to overnight.
2. Heat the oven to 400 degrees. On a lightly floured surface, roll out each ball to about a 9-inch circle. Cut each circle into 12 wedges. Put a scant half teaspoon of jam on the wide end of each wedge. Roll each wedge from the wide end toward the point to form a crescent. Place each crescent point-side down on a parchment-lined cookie sheet and bake until golden brown, 10 to 15 minutes. Remove the cookies and cool on a rack.
Glaze and assembly
1/2 cup powdered sugar, sifted
2 teaspoons lemon juice
In a medium bowl, whisk together the sugar and lemon juice until smooth to form a glaze. Drizzle the glaze over the cooled cookies.
Each of 2 dozen cookies: 87 calories; 1 gram protein; 9 grams carbohydrates; 0 fiber; 5 grams fat; 3 grams saturated fat; 14 mg cholesterol; 4 grams sugar; 13 mg sodium.