Raspberry Almond Crescent Cookies

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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! :)”
48 cookies

Ingredients Nutrition


  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a