A light, flakey, buttery little crescent cookie. It can be filled with many scrumptious fillings.
Author Yvonne @ StoneGable
Ingredients
2cupsflour
1/2tspsaltnot kosher, use regular
8oz.package of cream cheesecold and cut into pieces
1cupbutter2 sticks, cold and cut into small pieces
1tspvanilla
1egg yolk
4-6TBSjam
powdered sugar
sanding sugar
Instructions
In the bowl of a food processor, combine the flour and sugar. Pulse it a couple times to combine.
Add the cream cheese and butter to the flour. Spread the pieces around the food processor bowl. Pulse 15 times until the dough resembles course crumbs.
Put the vanilla and the egg yolk into a separate bowl and whisk together. Add to the processor and and process until the dough starts to come together.
Turn the dough out onto a working surface and form into a ball.
Cut the dough into 4 equal pieces and form each piece into a 1 inch disc. Wrap in plastic wrap and refrigerate for at least 2 hours. The dough will keep in the freezer for up to 3 months. Make sure to wrap it well.
Use powered sugar to "flour" the working surface and rolling pin. Take each disc out of the refrigerator separately and roll it into an1/8 inch thick circle on the powdered sugar work surface.
Spread 1 rounded TBS of jam on the large circle of dough. Spread the jam out to the very edges. Cut the circle into 16 wedges with a pizza cutter or sharp knife as shown in the pictures above. Roll up each cookie like a crescent from the outside edge to the inside.
Put the cookies 1/2 inch apart on parchment lined baking sheets and sprinkle them with sanding sugar. Refrigerate for 20 minutes.
Preheat the oven to 375 degrees. Put the cookies in the oven and bake for 20-25 minutes, until golden.
Remove the cookies from the oven and let them cool for 5 minutes in the pans. Transfer them to a wire rack and completely cool. They can be eaten or put in an airtight container.