Raspberry Almond Crescent Cookies With Coconut Recipes

RASPBERRY-ALMOND CRESCENT COOKIES

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.

RASPBERRY ALMOND CRESCENT COOKIES

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.

ALMOND CRESCENT COOKIES

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.

COCONUT RASPBERRY COOKIES

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Mix flour, baking soda, salt, baking powder, and coconut together in a bowl. Set aside. Beat the margarine, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time. Beat in the vanilla extract and water with the last egg. Mix in the flour mixture until just incorporated. Add more flour if the dough becomes too sticky.
• Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets. Make an indentation in each cookie using a 1/2 teaspoon size measuring spoon. Fill each cookie with the raspberry jam.
• Bake in the preheated oven until slightly golden, 10 to 12 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

RASPBERRY ALMOND CRESCENT COOKIES WITH COCONUT

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 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.

COCONUT RASPBERRY COOKIES

Steps:

• In a large bowl, cream shortening and sugars until light and fluffy. Beat in the egg, water and extract. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well. Stir in coconut (dough will be sticky)., Set aside 2/3 cup dough; roll remaining dough into 1-in. balls. Using the end of a wooden spoon handle, make a 3/8-in.-deep indentation in the center of each ball. Fill each with 1/2 teaspoon jam. Cover jam with a teaspoonful of reserved dough; seal and reshape into a ball. Repeat., Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

RASPBERRY-ALMOND CRUMB COOKIES

Steps:

• Heat oven to 350 degrees. Line 2 baking sheets with parchment; set aside. Butter 22 two-inch fluted stainless-steel pastry cutters; place them 1 inch apart on the baking sheets. In a large bowl whisk together almonds, flour, sugar, and salt.
• Use a pastry blender or 2 knives to cut butter into dry ingredients until crumbly, then work with your fingers until there are no dry crumbs. Squeeze mixture, making pieces ranging from pea-size to 1 inch.
• Place 2 tablespoons of crumb mixture into each pastry cutter. Press crumbs to compress into a 1/4-inch-thick layer.
• Spoon 1 1/4 teaspoons of jam on dough; spread jam to within 1/8 inch of the edge. Sprinkle 2 tablespoons of crumb mixture over jam. Bake 15 minutes, rotate sheets between oven shelves, and bake about 15 minutes more, until cookies are golden brown.
• Transfer sheets to wire rack. Immediately lift off pastry rings; let cookies stand to cool completely. Store in an airtight container.

RASPBERRY COCONUT COOKIES

Steps:

• Combine flour, soda and salt, stir well to blend.
• In another bowl, cream butter, shortening, sugars and eggs thoroughly.
• Add water and almond extract, mix well.
• Mix in flour mixture.
• Stir in coconut.
• Shape into balls, place 2" apart on a ungreased cookie sheet Make an indentation in each cookie (I use the end of a wooden spoon which I run under water so it doesn't stick to dough) Fill with raspberry jam.
• Bake@ 400 for 10 to 12 mins.
• Yield 50 to 54 cookies.