Argentinean Caramel-filled Crescents

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• 3 cups all-purpose flour
• 1/2 cup powdered sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup butter, cut into small pieces
• 6 -7 tablespoons ice water
• caramel
• 2 tablespoons milk
• 1/2 cup flaked coconut
• 1 egg
• 1 tablespoon water

Recipe

• 1 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 meanwhile, melt caramels and milk in medium saucepan over low heat, stirring constantly; stir in coconut. remove from heat; cool.
• 3 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 preheat oven to 400°f.
• 5 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 bake 15 to 20 minutes or until golden brown. remove cookies to wire racks; cool completely. store tightly covered at room temperature.
• 7 note: these cookies do not freeze well.