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Ronnie's raspberry crescents

Ronnie's raspberry crescents
Ricardo DeAratanha / Los Angeles Times

Many hands help make holiday cookies. That's true when you're gathered with family and friends and vats of colored icing. It's true when you're running a contest for cookie recipes, when it takes thousands of readers, dozens of cooking school ... Read more

Total time: 1 hour, plus cooling time | Makes 2 dozen cookies


  • 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

Step 1In 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.

Step 2Heat 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
  • Cookies

Step 1In a medium bowl, whisk together the sugar and lemon juice until smooth to form a glaze. Drizzle the glaze over the cooled cookies.

Note: Adapted from a recipe by Kim Nykanen.


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