Raspberry-orange turnovers

This is a very tasty cookie. Not too sweet and very tender and small. This is an adaptation from a cookbook I had from the ’80s.

Serves: ~ 2½ dozen cookies

Raspberry-Orange Turnovers

Course Dessert
Servings 30 cookies


Cookie batter

  • ½ cup butter softened
  • 3 ounces cream cheese softened
  • 1 teaspoon finely grated orange peel
  • 1 cup all-purpose flour
  • teaspoon salt
  • ¼ cup raspberry preserves

Orange Glaze

  • 1 cup powdered sugar
  • 1 teaspoon finely grated orange peel
  • 2 tablespoons orange juice from the orange


  • Mix butter, cream cheese, orange peel, flour and salt. Cover and refrigerate 1 hour.
  • Heat oven to 350.
  • Roll dough ⅛ inch thick on lightly floured, cloth-covered board (it will be very stiff but will soften as you roll)
  • Cut into 2½ inch circles.
  • Spoon about ½ teaspoon preserves onto each circle; moisten edge on half of each circle and fold dough over the preserves. Press edges together.
  • Place 1 inch apart on ungreased baking sheet. Bake until edges are light brown, 8 to 10 minutes.
  • Remove from baking sheet; cool. Drizzle cookies with Orange Glaze.

Orange Glaze

  • Mix powdered sugar, grated orange peel and orange juice until smooth and of a desired consistency. Drizzled over cooled cookies.

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  1. Wow, those sound good! Thanks for sharing the recipe, Kate!

    • I have a dear friend who makes them every Christmas after I shared them many years ago.

  2. That is great, I am going to make these!!! Thanks for posting the recipe. Hope your having a great day!!

    • Enjoy!


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