“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.

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