Raspberry-Almond Crescent Cookies Recipe

Raspberry-Almond Crescent Cookies Recipe
Raspberry-Almond Crescent Cookies Recipe photo by Taste of Home
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Raspberry-Almond Crescent Cookies Recipe

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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
MAKES:
48 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 15 min./batch
VERIFIED BY Taste of Home Test Kitchen
MAKES:
48 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 15 min./batch

Ingredients

  • 2 cups all-purpose flour
  • 1 cup cold butter, cubed
  • 1 large egg yolk
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • FILLING:
  • 1 cup seedless raspberry jam
  • 3/4 cup flaked coconut
  • 1/3 cup finely chopped almonds
  • 1/4 teaspoon almond extract
  • 1 large egg white, lightly beaten
  • Coarse sugar

Directions

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 four portions. Shape each into a disk; wrap in plastic wrap. 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 paper-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. Yield: 4 dozen.
Originally published as Raspberry-Almond Crescent Cookies in Cookies & Candies Bookazine 2015, p27

  • 2 cups all-purpose flour
  • 1 cup cold butter, cubed
  • 1 large egg yolk
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • FILLING:
  • 1 cup seedless raspberry jam
  • 3/4 cup flaked coconut
  • 1/3 cup finely chopped almonds
  • 1/4 teaspoon almond extract
  • 1 large egg white, lightly beaten
  • Coarse sugar
  1. 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.
  2. Divide dough into four portions. Shape each into a disk; wrap in plastic wrap. Refrigerate 30 minutes or until firm.
  3. 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 paper-lined baking sheets, point side down; curve to form crescents. Brush with egg white; sprinkle with coarse sugar.
  4. Bake 15-18 minutes or until set (do not brown). Remove from pans to wire racks to cool. Yield: 4 dozen.
Originally published as Raspberry-Almond Crescent Cookies in Cookies & Candies Bookazine 2015, p27

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