RASPBERRY-ALMOND CRESCENT COOKIES
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
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 4 dozen.
Number Of Ingredients 12
Steps:
- Place flour in a large bowl; cut in butter until mixture resembles coarse crumbs. In another bowl, whisk egg yolk, sour cream and vanilla until smooth; stir into flour mixture., Divide dough into 4 portions. Shape each into a disk; cover and refrigerate 30 minutes or until firm., Preheat oven to 350°. In a small bowl, mix raspberry jam, coconut, almonds and extract until blended. On a well-sugared surface, roll each portion of dough into a 10-in. circle. Spread about 1/3 cup filling over circles. Cut each into 12 wedges. Roll up wedges from the wide ends. Place 1 in. apart on parchment-lined baking sheets, point side down; curve to form crescents. Brush with egg white; sprinkle with coarse sugar., Bake 15-18 minutes or until set (do not brown). Remove from pans to wire racks to cool.
Nutrition Facts : Calories 89 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 37mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
RASPBERRY ALMOND CRESCENT COOKIES
I came up with this recipe years ago, and am just now getting around to adding it! It was 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, flakey and so good!!! Hope you try them! :)
Provided by Wildflour
Categories Dessert
Time 47m
Yield 48 cookies
Number Of Ingredients 10
Steps:
- 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 to the pointed end.
- 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 remove with a sharp spatula to wire racks to cool. They will set completely as they cool.
- Makes 48 crescent cookies.
Nutrition Facts : Calories 86.3, Fat 5.5, SaturatedFat 3.3, Cholesterol 15.2, Sodium 10.7, Carbohydrate 8.4, Fiber 0.4, Sugar 3.1, Protein 1
ALMOND CRESCENT COOKIES
This is a recipe I make almost every Christmas. I got it from a coworker about 20 years ago. It's a big hit with those who like almonds.
Provided by staubenf
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Beat butter and confectioners' sugar in a bowl using an electric mixer until smooth and creamy. Add vanilla extract, almond extract, and salt; mix briefly to incorporate. Gradually stir 3/4 cup plus 2 tablespoons flour into the creamed butter, add almonds, and mix until dough is just combined.
- Shape dough into tiny crescents; place on an ungreased baking sheet about 2 inches apart.
- Bake cookies in preheated oven until edges are golden, about 15 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Roll cookies in sifted confectioners' sugar when cooled.
Nutrition Facts : Calories 69.7 calories, Carbohydrate 5.6 g, Cholesterol 10.2 mg, Fat 4.9 g, Fiber 0.4 g, Protein 0.9 g, SaturatedFat 2.5 g, Sodium 39.5 mg, Sugar 1.8 g
ALMOND CRESCENT COOKIES
To me, it isn't Christmas until my kitchen is filled with these almond crescent cookies baking by the dozens. My husband, children and grandchildren all heartily agree!
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 10 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. In a small bowl, combine the flour, almonds and salt; gradually add to the creamed mixture until blended. Cover and refrigerate for 1 hour or until easy to handle. , Divide dough into fourths. Roll out each portion into a long rope, about 1/4 in. diameter. Cut into 2-in. lengths. Place 2 in. apart on lightly greased baking sheets; form each into a crescent. , Bake at 325° for 14-16 minutes or until set. Cool for 2 minutes. In a shallow bowl, combine confectioners' sugar and cinnamon; roll warm cookies in sugar mixture. Place on wire racks to cool completely.
Nutrition Facts : Calories 55 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 41mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
RASPBERRY ALMOND COFFEECAKE
This moist, light cake is "berry" delicious as a dessert or for breakfast. Your house will smell just wonderful while it is baking and cooling. Recipe doubles well.
Provided by Melissa Marsh
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h30m
Yield 10
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray an 8 inch round cake pan with cooking spray.
- Combine raspberries and brown sugar in a bowl. Set aside.
- In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. Combine sour cream, butter or margarine, 1 teaspoon vanilla, and egg, and add to flour mixture. Stir just until moist. Spoon 2/3 of the batter into the prepared pan. Spread raspberry mixture evenly over the batter. Spoon remaining batter over raspberry mixture. Top with almonds.
- Bake for 40 minutes, or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes on a wire rack.
- Combine confectioners' sugar, milk, and 1/4 teaspoon vanilla. Stir well. Drizzle glaze over cake. Serve warm or at room temperature.
Nutrition Facts : Calories 173 calories, Carbohydrate 25.8 g, Cholesterol 29.8 mg, Fat 6.6 g, Fiber 1.4 g, Protein 2.9 g, SaturatedFat 3.2 g, Sodium 115.8 mg, Sugar 14.5 g
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