Cream Cheese Crescent Cookies

Cream Cheese Crescent Cookies 2 1/2 Cups all-purpose flour 1 Cup unsalted butter, chilled 1 egg yolk 3/4 Cup Sour Cream, room temperature 1 Tsp Vanilla Extract 1 Tsp Baking powder 4 Tbl Cream Cheese, room temperature 1/2 Cup Confectioner’s Sugar Filling: Softened Cream cheese Fruit Preserve of your choice confectioner’s sugar for dusting the cookies Using a stand mixer fitted with a paddle attachment, mix the flour, baking powder and confectioner’s sugar, cut butter into flour mixture, mix on low speed until the flour resembles small crumbs, add egg yolk, vanilla, sour cream and the cream cheese, mixing after each addition. Dough should be sticky. Divide into 4 portions, wrap each portion with plastic wrap and chill for a 2 to 3 hours in the refrigerator. Roll each portion into a 12 inch circle (keep the remaining dough refrigerator while you are working with one), spread softened Cream cheese onto the surface of the dough, cut as you would a pie wedge, into 8 sections, place a teaspoon of your preferred Jelly on to wide end of the wedge, start rolling the wedge, toward small point to make crescent-shape (using fingers) as you place on parchment paper lined cookie sheet. Bake in a 350°F preheated oven 15 to 20 minutes or until golden brown. transfer to a cooling rack and cool completely. Dust with confectioner’s sugar and serve.