Raspberry-Almond Crescent Cookies

• 2 cups all-purpose flour
• 1 cup cold butter, cubed
• 1 large egg yolk
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 1 cup seedless raspberry jam
• 3/4 cup sweetened shredded coconut
• 1/3 cup finely chopped almonds
• 1/4 teaspoon almond extract
• 1 large egg white, lightly beaten
• Coarse sugar

1. Place flour in a large bowl; cut in butter until mixture resembles coarse crumbs. In another bowl, whisk egg yolk, sour cream and vanilla until smooth; stir into flour mixture.
2. Divide dough into four portions. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or until firm.
3. Preheat oven to 350u0b0. In a small bowl, mix raspberry jam, coconut, almonds and extract until blended. On a well-sugared surface, roll each portion of dough into a 10-in. circle. Spread about 1/3 cup filling over circles. Cut each into 12 wedges. Roll up wedges from the wide ends. Place 1 in. apart on parchment paper-lined
4. , point side down; curve to form crescents. Brush with egg white; sprinkle with coarse sugar.
5. Bake 15-18 minutes or until set (do not brown). Remove from pans to wire racks to cool.

flour, cold butter, egg yolk, sour cream, vanilla, seedless raspberry jam, coconut, almonds, almond extract, egg white, sugar

Taken from www.tasteofhome.com/recipes/raspberry-almond-crescent-cookies/ (may not work)