"My flaky, two-bite crescent cookies are sensational treats. Filled with raspberry preserves, coconut and almonds, they might remind you of rugelach.—Kelly Williams, Forked River, NJ..."
INGREDIENTS
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2 cups all-purpose flour
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1 cup cold butter, cubed
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1 large egg yolk
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1/2 cup sour cream
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1 teaspoon vanilla extract
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FILLING:
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1 cup seedless raspberry jam
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3/4 cup flaked coconut
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1/3 cup finely chopped almonds
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1/4 teaspoon almond extract
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1 large egg white, lightly beaten
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Coarse sugar