Mini Orange Pochettes By Melissa D'Arabian

• 1 cup butter, Room Temperature
• 8 ounces cream cheese, Room Temperature
• 2 cups flour
• 1 teaspoon vanilla extract
• 15 teaspoons orange marmalade (I used a high quality bitter orange)
• 1/2 cup powdered sugar

1. Cream the cream cheese and butter together with a hand mixer. Add flour slowly until dough forms. Do not over mix! Shape dough into a ball and let rest covered in refrigerator for 30 minutes.
2. Preheat oven to 375 degrees F,.
3. Roll out dough with rolling pin on floured surface. Cut out 3 inch circles.
4. Fill each dough circle with a small spoon of marmalade (or whatever you decide to use) and fold dough over to create a crescent.
5. Dip finger in tap water to help create a seal.
6. Bake for 15 minutes at 375, until golden. Let cool.
7. Sprinkle with powdered sugar and garnish with chocolate sauce if desired.

butter, cream cheese, flour, vanilla, orange marmalade, powdered sugar

Taken from www.food.com/recipe/mini-orange-pochettes-by-melissa-darabian-386188 (may not work)