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.)
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(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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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