Crescent Cookies – Red Raspberry Jelly

I love these little jelly rolls.  They are yummy and sometimes I make them small enough to be bite site poppers.   It is a Red Raspberry Jelly Crescent Cookies.  “I bet you can’t eat just one” of these because they are habit forming and when small enough, one isn’t enough.  When preparing these for a party, the best way is to make them bite size like little “poppers”  so that you can just pick one up and pop it in your mouth.

One bite, (IF you can eat just one) of these red raspberry jelly crescent cookies, can completely satisfy that sweet tooth desire.

A friend gave this receipe to me which has become one of my all-time favorites to make especially over the holidays.    I often make these Red Raspberry Jelly Crescent Cookies for many different events – weddings, baby showers, bridal showers, birthday parties, anniversaries or but especially to have them as a creative addition to my cookie collection at Christmas time.

These Red Rspberry Jelly Crescent Cookies do not have to be made with red raspberry jelly.  You can fill them with strawberry, blueberry, apricot or any other fruit flabor that you prefer.

Below are the ingredients needed for the Red Raspberry Jelly Crescent Cookies:

  • 8 oz room temperature cream cheese
  • 1 1/3 cups softened butter
  • 2 2/3 cups flour

Mix the cream cheese, butter and flour.  Kneed the ingredients well.  Divide the dough into five (5) equal size dough balls.  Wrap each dough ball separately in plastic wrap, and refrigerate overnight, or a minimum of 8 hours.

After regrigeration, take one roll of dough out and roll it on lightly floured surface to form circle.  Cut equally into twelve (12) wedges  (To make smaller bite size cookies, cut the dough ball in half before rolling to form a circle to make smaller wedges).

Next you will spread a thin coat of Red Raspberry Jelly (or your preferred flavor) on the rolled out dough circle – wedges.    Starting with the wide side, roll the wedges to the point and shape into a crescent shape

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

Once the cookies are cooled, drizzle some frosting on them for a bit more sweetness, but mosting for a decorative look.

The frosting ingredients are as follows:

  • 1 cup confectioner sugar
  • 4 tsp lemon juice
  • Blend these ingredients well and drizzle on the cookies.

Helpful Hints for the best outcome:

  1. Do not replace margarine with butter.  Butter provides a better consistency and taste.
  2. You will want to be sure to refrigerate the dough for the required amount of time or overnight.  Refirgeration is necessary for the best result – for a minimum of no less than 8 hours of refrigeration.
  3. Rolling the dough out shold be thin – less than 1/8 thick.  Then when spreading the jelly on the  dough, you will watn to make sure it is a thin layer.  If you put too much jelly on the dough, it will squish out, and baked out of the cookies causing your cookies to stick to the pan cookie sheet.  When this happens they are nearly impossible to get off the cookie sheet.
  4. Don’t  drizzle frosting onto the hot cookies.  It is imperative that the cookies have cooled for best results
  5. These Red Raspberry Jelly Crescent Cookies may  be frozen for up to three (3) months (sometimes longer, if you package them properly in a container that seals well.
  6. One last word of caution, you don’t want to leave these Red Raspberry jelly Crescent Cookies out on the counter unless you want them to disappear quickl.  You see, as each person passes by, they will “pop one” and before you know it, they are gone.  Enjoy!

As we come upon the holiday season, if you have a favorite recipe you would like to share with our readers, please do so in the comments below, or email it to us at info@jlmarkerkitchens.com

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