RASPBERRY-ALMOND CRESCENT COOKIES

Raspberry-Almond Crescent Cookies image

My flaky, two-bite crescent cookies are sensational treats. Filled with raspberry preserves, coconut and almonds, they might remind you of rugelach.-Kelly Williams, Forked River, NJ

Provided by Taste of Home

Time 1h

Yield 4 dozen.

Number Of Ingredients 12

Ingredients

2 cups all-purpose flour
1 cup cold butter, cubed
1 large egg yolk
1/2 cup sour cream
1 teaspoon vanilla extract
FILLING:
1 cup seedless raspberry jam
3/4 cup sweetened shredded coconut
1/3 cup finely chopped almonds
1/4 teaspoon almond extract
1 large egg white, lightly beaten
Coarse sugar

Steps:

Place flour in a large bowl; cut in butter until mixture resembles coarse crumbs. In another bowl, whisk egg yolk, sour cream and vanilla until smooth; stir into flour mixture., Divide dough into 4 portions. Shape each into a disk; cover and refrigerate 30 minutes or until firm., Preheat oven to 350°. In a small bowl, mix raspberry jam, coconut, almonds and extract until blended. On a well-sugared surface, roll each portion of dough into a 10-in. circle. Spread about 1/3 cup filling over circles. Cut each into 12 wedges. Roll up wedges from the wide ends. Place 1 in. apart on parchment-lined baking sheets, point side down; curve to form crescents. Brush with egg white; sprinkle with coarse sugar., Bake 15-18 minutes or until set (do not brown). Remove from pans to wire racks to cool.

Nutrition Facts : Calories 89 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 37mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.