1 c. flour
1 (3 oz.) pkg. cream cheese, softened
1/2 c. butter
1/4 c. raspberry preserves
1/2 c. confectioners' sugar
2 tsp. milk or lemon juice

Combine flour, cream cheese and butter and knead to form dough. Divide dough in half and shape each half in a ball. Wrap and chill overnight.

On a lightly floured surface, roll out each ball to about a 9 inch circle. Cut each in 12 wedges. Put 1/4 tsp. raspberry preserves on wide end of each wedge. Roll toward point and shape into crescent. Place point down on greased cookie sheet and bake in a preheated oven at 400 degrees for 10-15 minutes or until golden. Cool. Combine confectioners' sugar and milk; drizzle over crescents.