RASPBERRY ALMOND CRESCENT COOKIES

Raspberry Almond Crescent Cookies image

Provided by Wildflour

Categories Dessert

Time 47m

Yield 48 cookies

Number Of Ingredients 10

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1 cup unsalted butter, cold and cut up
2 cups flour
1 egg yolk
1/2 cup sour cream
3/4 cup raspberry preserves
3/4 cup sweetened flaked coconut
1/3 cup finely chopped almonds
1 teaspoon vanilla
1/2 teaspoon almond extract
sugar

Steps:

In a medium bowl, use a pastry cutter to cut butter into flour til pieces are pea-sized.
In small bowl, stir together the egg yolk and sour cream, then stir into flour mixture til all the dough is moistened.
Gently knead the dough just til a ball forms.
Wrap dough with plastic wrap and refrigerate for several hours til firm.
Divide dough into 4 portions.
On a well-sugared surface, use your hands to slightly flatten the dough. Roll dough from center out to edges, forming a 10" circle. Repeat with rest of dough, making sure you re-sugar your surface well!
Turn each dough circle over. (So they are sugar side-up.).
In medium bowl, combine preserves, coconut, almonds and vanilla and almond extracts well. Just use a spoon, but stir well.
Spread thin layer of the mixture thinly over each circle.
With a pizza wheel, cut each circle into 12 wedges just like you were cutting a pizza.
Roll each wedge up (loosely), beginning with the wide end, and roll towards to the pointed end.
Place all point-side down onto cookie sheets lined with parchment paper. (Parchment paper is a must, you'll thank me later!).
Sprinkle all with sugar.
Bake at 350 degrees for 17 minutes or til just set and very lightly browned.
Immediately remove with a sharp spatula to wire racks to cool. They will set completely as they cool.
Makes 48 crescent cookies.