Almond-Filled Crescents

Instructions

1. 1

   Easy Glaze -- (recipe follows) EASY GLAZE 1 cup powdered sugar 6 teaspoons milk (6 to 7 teaspoons) Mix powdered sugar, whipping cream and eggs in large bowl with spoon. Stir in flour, baking powder and salt (dough will be stiff). Cover and refrigerate about 1 hour or until firm. Heat oven to 375º. Break almond paste into small pieces in medium bowl; add butter. Beat with electric mixer on low speed until blended. Beat on high speed until fluffy (tiny bits of almond paste will remain). Roll one fourth of dough at a time into 10-inch circle on lightly floured surface. Spread one fourth of almond paste mixture (about 1/2 cup) over circle. Cut into 12 wedges. Roll up wedges, beginning at rounded edge. Place on ungreased cookie sheet with points underneath. Repeat with remaining dough and almond paste mixture. Bake 14 to 16 minutes or until golden brown. Remove from cookie sheet to wire rack. Cool completely. Drizzle with Glaze. EASY GLAZE: Mix ingredients until smooth and thin enough to drizzle. ____________________ Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe. You may notice that the nutritional information calculated by MasterCook is different from the nutritional information listed in the Betty Crocker® cookbooks. Because MasterCook and Betty Crocker® use different nutritional Page 4 analysis programs and different nutrient databases, variations in results are expected. "© General Mills, Inc. 1998." "48 Cookies" "1:00" Protein; 15g Carbohydrate; 15mg Cholesterol; 71mg Sodium Other Carbohydrates Use a metal pie server to pull the cut wedges of dough away from the circle. Make It Your Way An 8-ounce can of poppy seed filling can be used instead of almond paste to make Poppy Seed-Filled Crescents.