Raspberry Almond Crescent Cookies

Recipe by Wildflour
READY IN: 47mins
YIELD: 48 cookies
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • 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.