RASPBERRY ALMOND CRESCENT COOKIES WITH COCONUT

facebook share image   twitter share image   pinterest share image   E-Mail share image



Raspberry Almond Crescent Cookies with Coconut image

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! :)...

Provided by Kelly Williams

Categories     Fruit Desserts

Time 45m

Number Of Ingredients 10

1 cup unsalted butter, cold and cut up
2 cups flour
1 egg yolk
1/2 cup sour cream
3/4 cup raspberry preserves, seedless if preferred
3/4 cup sweetened flaked coconut
1/3 cup finely chopped almonds
1 tsp. vanilla
1/2 tsp. almond extract
sugar, for rolling in

Steps:

  • 1. 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 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.

Robiul123
[email protected]

These cookies were a bit too sweet for my taste, but they were still good.


Olwethu Mndela
[email protected]

I've made these cookies several times now and they're always a hit. They're so delicious and they look so pretty.


Bo
[email protected]

These cookies are so good! I love the combination of raspberry and almond. They're also really easy to make.


igor torokk
[email protected]

I made these cookies for a party and they were a huge success. Everyone loved them!


Deshia Kitchen
[email protected]

These cookies were a hit! They were so easy to make and they tasted delicious. I will definitely be making them again.