1 cp flour
1 pkg (3 oz) cream cheese, softened
1/2 cp butter, softened
1/4 cp raspberry preserves

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

On lightly floured surface, roll out to about a 9 inch circle. Cut in 12 wedges. Put 1/2 tsp raspberry preserves on wide end of each wedge. Roll toward point end and shape in crescent. Place point down on greased cookie sheet.

Bake @ 400 for 10-15 minutes, or until golden brown. Cool on rack. Drizzle with frosting and sprinkle with pistachios.

1/2 cp icing sugar
2 tsp lemon juice