Raspberry Almond Crescent Cookies

Total Time: 47 mins Preparation Time: 30 mins Cook Time: 17 mins

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
• 3/4 cup sweetened flaked coconut
• 1/3 cup finely chopped almonds
• 1 teaspoon vanilla
• 1/2 teaspoon almond extract
• sugar

Recipe

• 1 in a medium bowl, use a pastry cutter to cut butter into flour til pieces are pea-sized.
• 2 in small bowl, stir together the egg yolk and sour cream, then stir into flour mixture til all the dough is moistened.
• 3 gently knead the dough just til a ball forms.
• 4 wrap dough with plastic wrap and refrigerate for several hours til firm.
• 5 divide dough into 4 portions.
• 6 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!
• 7 turn each dough circle over. (so they are sugar side-up.).
• 8 in medium bowl, combine preserves, coconut, almonds and vanilla and almond extracts well. just use a spoon, but stir well.
• 9 spread thin layer of the mixture thinly over each circle.
• 10 with a pizza wheel, cut each circle into 12 wedges just like you were cutting a pizza.
• 11 roll each wedge up (loosely), beginning with the wide end, and roll towards to the pointed end.
• 12 place all point-side down onto cookie sheets lined with parchment paper. (parchment paper is a must, you'll thank me later!).
• 13 sprinkle all with sugar.
• 14 bake at 350 degrees for 17 minutes or til just set and very lightly browned.
• 15 immediately remove with a sharp spatula to wire racks to cool. they will set completely as they cool.
• 16 makes 48 crescent cookies.