Swedish Half-Moon Cookies
A Betty Crocker betty-crocker-cookies recipe for Swedish Half-Moon Cookies.
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup potato flour OR 1/2 cup cornstarch
- 1/2 cup powdered sugar
- 1 cup butter or margarine -- well chilled and cut into cubes
- 1/8 teaspoon almond extract
- 1 egg
- 1/2 cup cherry preserves
- 1 egg white -- beaten
- 1/4 cup white coarse sugar crystals (decorating sugar)
- 1/4 cup finely chopped blanched almonds
Instructions
- 1
Mix flours and powdered sugar in large bowl.
- 2
Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture resembles fine crumbs.
- 3
Stir in almond extract and egg until dough leaves side of bowl.
- 4
Cover and refrigerate 1 hour.
- 5
Heat oven to 350º. Cover cookie sheet with baking parchment paper.
- 6
Roll one-fourth of dough at a time between pieces of waxed paper until 1/8 inch thick. (Keep remaining dough refrigerated until ready to roll.)
- 7
Cut with fluted 3-inch round biscuit cutter.
- 8
Spoon 1/2 teaspoon cherry preserves onto half of each cookie.
- 9
Fold dough over preserves to form half-moon shape.
- 10
Pinch edges to seal.
- 11
Place on cookie sheet.
- 12
Brush dough with egg white.
- 13
Sprinkle with sugar crystals and almonds.
- 14
Bake 10 to 12 minutes or until edges are light brown.
- 15
Remove from cookie sheet to wire rack.
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