These Raspberry Almond Crescent Cookies are a lovely treat! They are buttery, sweet, and filled with fruity raspberry jam, making each bite extra special.
Honestly, who can resist a cookie shaped like a crescent? I love to enjoy them with a cup of tea, and they also make great gifts—if you can manage not to eat them all first! 😄
Key Ingredients & Substitutions
Butter: Unsalted butter is a must for controlling the salt level in these cookies. If you’re looking for a dairy-free option, try using coconut oil or a dairy-free butter substitute. Just make sure it’s softened for easy mixing!
Granulated Sugar: This adds sweetness and texture. You can use brown sugar for a slightly richer flavor or coconut sugar for a lower glycemic option. However, texture may vary slightly.
Almond Extract: This gives the cookies their delicious almond flavor. If you don’t have almond extract, vanilla extract can work as a substitute, although it will alter the taste a bit.
Flour: All-purpose flour is best for this recipe, but if you need a gluten-free version, you can use a gluten-free flour blend, ensuring it contains xanthan gum for structure.
Raspberry Jam: Feel free to swap this for other fruit jams like strawberry, apricot, or even a homemade fruit spread if you’re feeling adventurous!
How Do I Roll These Cookies Perfectly?
Rolling the cookies into crescents might seem tricky, but it’s easy once you get the hang of it! Follow these steps for great results:
- After cutting the dough into triangles, make sure to keep the surface lightly floured to avoid sticking.
- Place a dollop of jam at the wide end—don’t overfill, or it might ooze out during baking.
- Start rolling from the wide end, keeping it tight but not too tight to avoid cracking the dough.
- Tuck the tip of the triangle underneath the cookie to secure the shape.
For a professional touch, sprinkle with sliced almonds right after brushing the tops, giving them a lovely look and added crunch. Happy baking!
How to Make Raspberry Almond Crescent Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar, plus extra for sprinkling
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
For the Filling and Topping:
- 1/3 cup raspberry jam (seeded or smooth as preferred)
- 1/2 cup sliced almonds
How Much Time Will You Need?
This delightful cookie recipe will take about 20 minutes to prepare and around 15-18 minutes to bake. It’s a great treat to make when you need a sweet snack, and the cookies will cool down in about 10 minutes before you can enjoy them. So, in total, set aside about 45 minutes to an hour!
Step-by-Step Instructions:
1. Prepare Your Baking Equipment:
Start by preheating your oven to 350°F (175°C). While the oven is heating up, line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking.
2. Cream the Butter and Sugar:
In a large mixing bowl, combine the softened butter with 2/3 cup of granulated sugar. Use a hand mixer or a wooden spoon to cream the mixture together until it becomes light and fluffy. This step is important as it helps the cookies get a soft texture!
3. Add Flavor:
Next, add in the almond extract and mix it through the buttery sugar mixture until it’s well incorporated. Yum!
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour and salt. This helps to evenly distribute the salt before mixing it with the wet ingredients.
5. Form the Dough:
Gradually add the flour mixture to the butter mixture. Blend the mixture using your hands or a spatula until a dough forms. Don’t over-mix; just combine until everything is incorporated.
6. Roll the Dough:
Lightly flour a clean surface and turn out the dough. Use a rolling pin to roll out the dough to about 1/4 inch thickness. Keeping it even makes the cookies cook nicely!
7. Cut and Fill:
Using a sharp knife or a pizza cutter, cut the dough into triangles that are approximately 3 to 4 inches wide at the base. Take a small dollop (about 1/2 teaspoon) of raspberry jam and place it near the wide end of each triangle.
8. Shape the Crescents:
Now it’s time to roll! Starting from the wide end, gently roll up the triangle towards the pointed tip, forming a lovely crescent shape. Be sure the tip is tucked underneath when placing them on the baking sheet to keep its shape while baking.
9. Add Toppings:
Brush the tops of the cookies lightly with a bit of water or milk. Then, sprinkle the tops generously with sliced almonds and a touch of extra granulated sugar for that beautiful sparkle.
10. Bake and Cool:
Place the cookies in your preheated oven and bake for 15-18 minutes, or until the edges turn golden brown. Once done, allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
11. Serve and Enjoy!
Now for the best part—enjoy your delicious Raspberry Almond Crescent Cookies! They are perfect with a cup of tea or coffee and are even great for sharing with friends and family. Happy baking!
Can I Use Butter Extract Instead of Almond Extract?
Yes, you can substitute butter extract for almond extract, but keep in mind that it will slightly change the flavor profile of the cookies. If you’re looking for a nutty taste, almond extract is ideal!
Can I Use a Different Type of Jam?
Absolutely! Feel free to swap the raspberry jam for your favorite fruit jams, such as strawberry, apricot, or even blueberry. Each will lend its unique flavor to the cookies!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. You can also freeze them! Just make sure they’re completely cooled before wrapping them tightly in plastic wrap and placing them in a freezer-safe container for up to 3 months.
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough a day in advance. Just wrap it in plastic wrap and refrigerate. When ready to use, let it sit at room temperature for about 15 minutes to soften before rolling out and cutting.