Raspberry Turnovers

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

Mix flour, margarine, orange peel, salt and cream cheeze. Cover and refrigerate at least one hour.

Heat oven to 375 degrees. 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 each 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 powdered sugar
1/2 teaspoon finely grated orange peel
2-3 teaspoons orange juice

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