Caramel-Filled Butter Crescents |
|
 |
Prep Time: 1 Minutes Cook Time: 15 Minutes |
Ready In: 16 Minutes Servings: 15 |
|
Butter pastry filled with caramel and a touch of coconut...a must try! Found this recipe online; yield was not provided, so I'm just guessing. Ingredients:
3 cups flour |
1/2 cup powdered sugar |
1 teaspoon baking powder |
1/4 teaspoon salt |
1 cup chilled butter, cut into small pieces |
6 -7 tablespoons ice water |
0.5 (14 ounce) package caramels |
2 tablespoons milk |
1/2 cup shredded coconut |
1 large egg |
1 tablespoon water |
Directions:
1. Whisk together the flour, powdered sugar, and salt in a large bowl.
2. Cut in the butter until mixture resembles pea-sized crumbs.
3. Add the water, 1 tablespoons at a time; toss with a fork until dough holds together. Divide dough in half; cover and refrigerate until firm, at least 30 minutes.
4. Meanwhile, melt the caramels and milk together in a saucepan over low heat, stirring constantly; stir in coconut.
5. Remove pan from heat; cool.
6. Working with 1 portion of dough at a time, roll out on a lightly floured surfact to 1/8 thickness. Cut with a 3 round smooth or scalloped cookie cutter. Gently reroll trimmings and cut to make more cookies.
7. Preheat oven to 400*F. Line 2 cookie sheets with parchment paper.
8. Beat the egg and water in a cup; set aside.
9. Place 1/2 teaspoons caramel mixture in the center of each cookie; moisten edges of dough with the egg mixture.
10. Fold dough in half; firmly press edges together to seal.
11. Place cookies on the prepared sheets; brush with egg wash. Cut 3 slashes across the top of each cookie with the tip of a knife.
12. Bake 15-20 minutes, or until golden brown. Transfer cookies to wire racks and cool completely. Store airtight at room temperature.
|
|