1 c. flour
1/2 c. butter
1 tsp. orange peel
1/8 tsp. salt
1 (3 oz.) pkg. cream cheese
1/4 c. raspberry preserves

Mix flour, butter, orange peel, salt and cream cheese. Cover and refrigerate for 1 hour. Preheat oven to 375 degrees. Roll dough 1/8 inch thick on floured surface. Cut into 2 1/2 inch circles. Place about 1/2 teaspoon of preserves in half of each circle. Edge half with water. Fold dough, press edges with fork to seal. Place 1 inch apart on ungreased cookie sheet. Bake 8 to 10 minutes until light brown. Remove cookie sheet; let cool. Drizzle orange glaze.