raspberry almond crescent cookies with coconut
(1 rating)
I came up with this recipe years ago, and am proud to say they were published in BH&G magazine, but it's been so long now, that I don't remember when exactly! But I make them every year for Christmas! They're actually very easy to make, but look very impressive on a cookie tray! Buttery, flaky and so good!!! Hope you try them! :) Merry Christmas and Happy Holidays! (photo from taste of home of a similar recipe that are apricot and other ingredients, but this is very similar to what mine look like also.)
(1 rating)
yield
serving(s)
prep time
30 Min
cook time
15 Min
Ingredients For raspberry almond crescent cookies with coconut
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1 cupunsalted butter, cold and cut up
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2 cupsflour
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1egg yolk
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1/2 cupsour cream
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3/4 cupraspberry preserves, seedless if preferred
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3/4 cupsweetened flaked coconut
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1/3 cupfinely chopped almonds
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1 tsp.vanilla
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1/2 tsp.almond extract
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sugar, for rolling in
How To Make raspberry almond crescent cookies with coconut
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1In 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 the pointed end. (Just like you do crescent rolls.) 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 and carefully remove with a sharp spatula to wire racks to cool. They will set completely as they cool. Makes 48 sweet, buttery, flaky crescent cookies.
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