Cheese Crescent Cookies

Cream the cheese until soft and fluffy. Add the butter and cream again until very soft and fluffy. Add the flour and mix in well. You cannot add all the flour with the mixer. About the last 1/2 cup will have to be mixed in by hand. The dough will come away from the sides of the bowl cleanly. Divide the dough into 12 equal portions and roll each into smooth balls. Cover with wax paper and refrigerate overnight. The next day, prepare the filling. Liberally sprinkle powdered sugar over a rolling board or table. Fill a soup bowl with granulated sugar. Remove only 2 to 3 balls of dough at a time from the refrigerator. Gently shape a ball into a circle (as you would for pie dough) then roll it out in the powdered sugar to a circle about 9 to 10 inches in diameter--about the thickness of pie dough--1/8" thick. Cut the circle of dough into 8 wedge shaped (pie slice shape) pieces. Sprinkle about 1 tsp. of the filling on each wedge. Roll the wedge up from the wide end as you would for a croissant. Roll each cookie in the granulated sugar and place on a cookie sheet. You can place the cookies close together but not touching. Bake at 325 degrees F. for about 25 minutes or until golden brown. Remove to wax paper to cool. Makes 8 dozen cookies. These freeze well. Store in a covered container. This is a very nice cookie to make for the holidays.