Cherry Crescents Recipe
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup cold butter or margarine
- 1 egg yolk, lightly beaten
- 1 cup sour cream
- 1 (21 ounce) can cherry pie filling
- 1/2 teaspoon almond extract
- confectioners' sugar
- In a bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Combine egg yolk and sour cream; add to crumb mixture and mix well. Refrigerate for several hours or overnight. Coarsely chop cherries in the pie filling; place in a small bowl. Stir in extract; set aside.
- Divide dough into quarters. On a lightly floured surface, roll each portion into a 12-in. circle. Cut each circle into 12 wedges. Place 1 teaspoon filling at the wide end. Roll up from wide end and place point side down 1 in. apart on ungreased baking sheets. Curve ends to form crescent shape.
- Bake at 375 degrees F for 20-24 minutes or until golden brown. Immediately remove from pans to wire racks to cool. Dust with confectioners' sugar.