Finnish Crescents
- Level: Intermediate
- Yield: about 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 120
- Total Fat
- 5
- Saturated Fat
- 2
- Carbohydrates
- 17
- Dietary Fiber
- 1
- Sugar
- 7
- Protein
- 2
- Cholesterol
- 15
- Sodium
- 63
- Total: 3 hr
- Prep: 1 hr 10 min
- Inactive: 1 hr 25 min
- Cook: 25 min
Ingredients
2 cups all-purpose flour, plus more for dusting
2 tablespoons granulated sugar
1/2 teaspoon salt, plus a pinch
1/4 teaspoon baking powder
1/4 cup cold vegetable shortening
6 tablespoons cold unsalted butter, diced
1 teaspoon fresh lemon juice
Heaping 3/4 cup assorted dried fruit (apples, apricots and cherries)
Heaping 3/4 cup assorted dried fruit (apples, apricots and cherries)
2 tablespoons honey
1/2 teaspoon ground cinnamon
1 large egg, lightly beaten
Coarse sugar, for sprinkling
Directions
- Pulse the flour, granulated sugar, 1/2 teaspoon salt and the baking powder in a food processor. Add the shortening and 4 tablespoons butter; pulse until pea-size pieces form. Add the lemon juice and 5 tablespoons ice water; pulse to combine. Gradually pulse in 1 more tablespoon water until the dough clumps together. Turn out onto a sheet of plastic wrap; shape into a disk. Wrap and refrigerate until firm, at least 1 hour.
- Combine the dried fruit, the remaining 2 tablespoons butter and 1/3 cup water in a microwave-safe bowl. Cover and microwave until softened, about 3 minutes. Let stand 10 minutes, then transfer the fruit and liquid to a food processor. Add the honey, cinnamon and a pinch of salt; pulse to make a paste.
- Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Line 2 baking sheets with parchment. Roll out the dough on a floured surface until 1/8 inch thick. Cut out circles with a 3-inch cookie cutter. Reroll the scraps and cut out more circles.
- Spoon 1 teaspoon filling onto each circle; brush the edges with the beaten egg. Fold the dough over the filling and press the edges to seal; transfer to the baking sheets. Brush with more beaten egg and sprinkle with coarse sugar; cut slits in the tops. Chill until firm, 15 minutes.
- Bake, switching the pans halfway through, until the cookies are golden brown, 25 minutes. Let cool completely on the baking sheets.