Ingredients
-
3
-
1/2
-
1
-
1/4
-
1
-
6 - 7
-
-
2
-
1/2
-
1
-
1
-
-
-
-
Directions
Argentinean Caramel-Filled Crescents,Yummy pockets filled with caramel and coconut.,Yummy pockets filled with caramel and coconut.
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Steps
|
1
Done
|
Place Flour, Powdered Sugar, Baking Powder and Salt in Large Bowl; Stir to Combine. Cut Butter Into Flour Mixture With Pastry Blender or 2 Knives Until Mixture Forms Pea-Sized Pieces. Add Water, 1 Tablespoon at a Time; Toss With Fork Until Mixture Holds Together. Divide Dough in Half; Cover and Refrigerate 30 Minutes or Until Firm. |
|
2
Done
|
Meanwhile, Melt Caramels and Milk in Medium Saucepan Over Low Heat, Stirring Constantly; Stir in Coconut. Remove from Heat; Cool. |
|
3
Done
|
Working With 1 Portion at a Time, Roll Out Dough on Lightly Floured Surface to 1/8-Inch Thickness. Cut Dough With 3-Inch Round Cookie Cutter. Reroll Trimmings and Cut Out More Cookies. |
|
4
Done
|
Preheat Oven to 400f. |
|
5
Done
|
Grease Cookie Sheets; Set Aside. Beat Egg and Water in Cup. Place 1/2 Teaspoon Caramel Mixture in Center of Each Dough Round. Moisten Edge of Dough Round With Egg Mixture. Fold Dough in Half; Press Edges Firmly to Seal in Filling. Press Edges With Fork. Place Crescents on Prepared Cookie Sheets; Brush With Egg Mixture. Cut 3 Slashes Across Top of Each Cookie With Tip of Knife. |
|
6
Done
|
Bake 15 to 20 Minutes or Until Golden Brown. Remove Cookies to Wire Racks; Cool Completely. Store Tightly Covered at Room Temperature. |
|
7
Done
|
Note: These Cookies Do not Freeze Well. |
