Caramel-Filled Butter Crescents

• 3 cups flour
• 12 cup powdered sugar
• 1 teaspoon baking powder
• 14 teaspoon salt
• 1 cup chilled butter, cut into small pieces
• 6 -7 tablespoons ice water
• 0.5 (14 ounce) package caramels
• 2 tablespoons milk
• 12 cup shredded coconut
• 1 large egg
• 1 tablespoon water

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.
4. Divide dough in half; cover and refrigerate until firm, at least 30 minutes.
5. Meanwhile, melt the caramels and milk together in a saucepan over low heat, stirring constantly; stir in coconut.
6. Remove pan from heat; cool.
7. Working with 1 portion of dough at a time, roll out on a lightly floured surfact to 1/8" thickness.
8. Cut with a 3" round smooth or scalloped cookie cutter.
9. Gently reroll trimmings and cut to make more cookies.
10. Preheat oven to 400*F. Line 2 cookie sheets with parchment paper.
11. Beat the egg and water in a cup; set aside.
12. Place 1/2 teaspoons caramel mixture in the center of each cookie; moisten edges of dough with the egg mixture.
13. Fold dough in half; firmly press edges together to seal.
14. 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.
15. Bake 15-20 minutes, or until golden brown.
16. Transfer cookies to wire racks and cool completely.
17. Store airtight at room temperature.

flour, powdered sugar, baking powder, salt, butter, water, caramels, milk, coconut, egg, water

Taken from www.food.com/recipe/caramel-filled-butter-crescents-198330 (may not work)