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Swedish Half-Moon Cookies by www.country-cooking.com
Amount Measure Ingredient -- Preparation Method
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1 3/4 cups all-purpose flour
1/2 cup potato flour
OR
1/2 cup cornstarch
1/2 cup powdered sugar
1 cup butter or margarine -- well chilled and cut into cubes
1/8 teaspoon almond extract
1 egg
1/2 cup cherry preserves
1 egg white -- beaten
1/4 cup white coarse sugar crystals (decorating
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 350ยบ. 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.
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