3 oz. pkg. cream cheese, softened
2 tbsp. powdered sugar
2 tbsp. finely chopped nuts (pecans or almonds)
8 oz. can Pillsbury refrigerated quick crescent dinner rolls
32 oz. bottle maraschino cherries (drain & save juice)
1-2 drops red food coloring (if desired)

GLAZE:

3/4 c. powdered sugar
1 tbsp. milk or cherry juice
1/2 tsp. vanilla extract
1-2 drops red food coloring (if desired)

Preheat oven to 375 degrees. Blend first 3 ingredients. Separate crescent dough into 4 rectangles; firmly press perforations to seal. Cut into 8 equal sized squares. Spread each square with cream cheese mixture; place 1 cherry on each square. Fold corners of dough over cherry to cover; press edges to seal.

Place seam side down on ungreased cookie sheet. Bake 12-18 minutes until golden brown; cool. Blend glaze ingredients; spread over cooled cookies. If desired, top with coconut, colored sugar or nut halves. (Refrigerate leftovers.) Makes 32 cookies.