Ingredients:
1 cup (2 sticks) butter or butter substitute at room temperature
8 ounces cream cheese or tofu cream cheese at room temperature
2 cups flour or gluten free flour
Nutella or a chocolate nut butter spread
Confectioner's sugar
1. In medium bowl, using a hand mixer, cream the butter and cream cheese together until light and creamy. Add the flour slowly until the dough forms. Do not over-mix! Let dough rest in refrigerator for an hour or until firm.
2. Preheat oven to 375 degrees. On a lightly floured surface, using a lightly floured rolling pin, roll out the dough to 1/8 inch thickness. Using a 3 inch fluted biscuit cutter, cut out as many circles as you can. Form the scraps into a ball and reroll to make more circles.
3. Fill each dough circle with a small spoonful of the chocolate hazelnut spread. Dip your finger in tap water and spread on the edge of half the circle to help create a seal. Fold the dough over to create a crescent. Bake until golden, about 15 minutes. Cool, then sift the confectioner's sugar on top and serve.
**Adapted from Food Network's Melissa d'Arabian
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