Raspberry Turnovers

Raspberry Turnovers

1 C. flour

1/2 C. butter

1/8 t. salt

3 oz. cream cheese

1 t. orange peel finely grated

Mix ingredients together in a bowl. Cover and refrigerate at least a hour.

Heat oven to 375°F. Roll dough 1/8 inch thick on a lightly floured surface. Cut into 2 inch circles. Spoon 1/4 teaspoon jam on the center of the circle. Moisten edge with water and fold edge over. Press edges with a fork to seal. Place 1 inch apart on an ungreased cookie sheet.

Bake for 8 – 10 minutes or until edges are a light brown. Cool on a wire rack. Drizzle with orange glaze, after the cookies cool.

Orange Glaze

1/2 C. confectionary sugar

1/2 t. orange peel finely grated

2 – 3 t. orange juice

Mix all ingredients together until smooth and thin enough to drizzle.

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