Raspberry Turnovers with Orange Glaze

1 cup all-purpose flour
1/2 cup butter or margarine, softened
1 teaspoon finely grated orange peel
1/8 teaspoon salt
1 (3 ounce) package cream cheese, softened
1/4 cup raspberry preserves
Orange Glaze (recipe follows)

Mix flour, butter orange peel, salt and cream cheese. Cover and refrigerate at least one hour.

Heat oven to 375 degrees F.

Roll dough out to 18 inch thickness. Cut into 2-inch circles. Spoon about 1/4 teaspoon preserves onto half of each circle. Moisten the edge of half of each circle with water. Fold dough over preserves. Press edges with a fork to seal. Place on an ungreased cookie sheet one inch apart.

Bake 8-10 minutes or until edges are light brown. Immediately remove from cookie sheet to a wire rack to cool completely. Drizzle with Orange Glaze.

Orange Glaze :
1/2 cup confectioners' sugar
1/2 teaspoon finely grated orange peel
2-3 teaspoons orange juice

Mix all ingredients together until smooth and thin enough to drizzle.