Swedish Half-Moon Cookies

Instructions

1. 1

   sugar) 1/4 cup finely chopped blanched almonds Mix flours and powdered sugar in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture resembles fine crumbs. Stir in almond extract and egg until dough leaves side of bowl. Cover and refrigerate 1 hour. Heat oven to 350º. Cover cookie sheet with baking parchment paper. Roll one-fourth of dough at a time between pieces of waxed paper until 1/8 inch thick. (Keep remaining dough refrigerated until ready to roll.) Cut with fluted 3-inch round biscuit cutter. Spoon 1/2 teaspoon cherry preserves onto half of each cookie. Fold dough over preserves to form half-moon shape. Pinch edges to seal. Place on cookie sheet. Brush dough with egg white. Sprinkle with sugar crystals and almonds. Bake 10 to 12 minutes or until edges are light brown. Remove from cookie sheet to wire rack. ____________________ Page 216 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 analysis programs and different nutrient databases, variations in results are expected. "© General Mills, Inc. 1998." "36 Cookies" "1:00" Protein; 13g Carbohydrate; 5mg Cholesterol; 65mg Sodium Other Carbohydrates This tender cookie is made with potato flour (sometimes called "potato starch"). It is often found in stores near the cornstarch, in a section with gluten-free products and in health food stores. "I Don't Have That" Replace cherry preserves with peach preserves. The peach flavor blends well with the flavor of almonds.