Raspberry Almond Crescent Cookies with Coconut

1
Kelly Williams

By
@WildfloursCottageKitchen

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.)

Rating:

★★★★★ 1 vote

Comments:
Serves:
Makes 48 cookies
Prep:
30 Min
Cook:
15 Min

Ingredients

  • 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

How to Make Raspberry Almond Crescent Cookies with Coconut

Step-by-Step

  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.

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About Raspberry Almond Crescent Cookies with Coconut

Course/Dish: Cookies Fruit Desserts
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