POPPYSEED CRESCENT
Steps:
- Preheat oven to 350 degrees F. Unfold crusts. Peel off plastic sheets. Place crusts on lightly floured surface. Cut each into 12 wedges.
- Beat cream cheese, 1/3 cup powdered sugar, poppyseed and 1/2 teaspoon lemon peel at medium speed on electric mixer until well blended. Spread each pie crust wedge with approximately 1/2 tablespoon cream cheese mixture. Roll up to form crescents. Place on baking sheets.
- Bake 20 to 25 minutes or until lightly browned. Cool on wire racks. Beat remaining sugar, lemon juice and peel. Spread evenly over cooled cookies.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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