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 RASPBERRY CRESCENT ROLLS
At Christmas I shape the dough into a wreath for a more festive look. You can also substitute peach or apricot jam.
Provided by Pamela Rappaport
Categories Other Breakfast
Time 25m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 375.
- 2. Unroll crescent rolls and separate.
- 3. Place 1 teaspoon of jam and approximately 1 teaspoon of almond paste in center of large end and roll up. Be careful that the filling is contained. The almond paste I get is in a roll so I slice a thin slice. If in a can, crumble or flatten it out.
- 4. Place on ungreased baking sheet.
- 5. Mix together the melted butter and almonds and top the rolls with it.
- 6. Bake for 10 to 12 minutes until golden.
- 7. Remove to a rack to cool and sprinkle with powdered sugar.
- 8. Alternate topping - Try drizzling with icing - 1/2 c powdered sugar, dash almond extract, stir in milk by teaspoon until drizzling consistency.
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 JELLY ROLL
With a whipped cream, almond and raspberry filling, the lovely swirled slices taste as good as they look. -Gloria Warczak, Cedarburg, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. Line a greased 15x10x1-in. baking pan with waxed paper. Grease paper; set aside., Beat eggs 3 minutes. Gradually add granulated sugar; beat until mixture becomes thick and lemon-colored, about 2 minutes. Stir in water, 1 teaspoon almond extract and 1/2 teaspoon vanilla. In another bowl, combine dry ingredients; fold into egg mixture. Spread batter evenly in prepared pan. , Bake until cake springs back when lightly touched, 12-15 minutes. Cool 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., Meanwhile, beat cream, confectioners' sugar and remaining extracts until soft peaks form. Refrigerate half of the whipped cream. Chop 1 cup almonds; fold into remaining cream. Unroll cake; spread with jam to within 1/2 in. of edges. Top with almond mixture. , Roll up again. Place seam side down on a serving platter. Frost top, sides and ends with remaining whipped cream. Refrigerate, covered, about 1 hour. Top with remaining almonds; serve, if desired, with raspberries and mint.
Nutrition Facts : Calories 472 calories, Fat 26g fat (12g saturated fat), Cholesterol 129mg cholesterol, Sodium 137mg sodium, Carbohydrate 55g carbohydrate (43g sugars, Fiber 2g fiber), Protein 7g protein.
ALMOND CRESCENT ROLLS
I have been making this quickie for many years. Was very surprised that it was not already posted here.
Provided by Happy Harry 2
Categories Quick Breads
Time 22m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Unroll and separate crescents.
- Spread 1 tbls almond filling on each unrolled crescent.
- Roll up and bake according to package directions.
- Dust with powdered sugar, if desired.
- These are best served warm.
Nutrition Facts : Calories 107.5, Fat 2.2, SaturatedFat 0.6, Cholesterol 17.5, Sodium 190.8, Carbohydrate 18.2, Fiber 1.3, Sugar 1.5, Protein 3.3
RASPBERRY RIPPLE CRESCENT COFFEE CAKE
A quick and easy coffee cake that can be made with the perserves of your choice if you are not a fan of raspberry.
Provided by Sassy in da South
Categories Breads
Time 50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Grease a 9 inch round cake pan or 9 inch pie pan.
- In small bowl, beat sugar, butter and eggs until smooth.
- Stir in ground almonds, flour.
- Add to sugar mixture. Set aside.
- Separate dough into 8 triangles.
- Spread 1 teaspoon of the preserves on each triangle.
- Roll up, starting at shortest side of triangle rolling to the opposite point. Place rolls in prepared pan in two circles, arranging 5 rolls around outside edge and 3 in center.
- Pour and carefully spread almond mixture evenly over rolls; sprinkle with sliced almonds.
- Bake for 25 to 30 minutes or until deep golden brown and knife inserted in center comes out clean.
- In small bowl blend a glaze of 1/3 cup powdered sugar and 1/2 teaspoon milk.
- Drizzle over warm coffee cake.
Nutrition Facts : Calories 399.9, Fat 20.6, SaturatedFat 8.6, Cholesterol 97.6, Sodium 256.2, Carbohydrate 48.4, Fiber 2.6, Sugar 28.7, Protein 7.3
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- Heat oven to 375°F. Separate dough into 8 triangles. Place 1 teaspoon preserves on shortest side of each triangle. Starting at shortest side, roll up each triangle; curve into crescent shape. Place on ungreased cookie sheet.
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