Tuesday, May 17, 2005

Peanut Butter And Jam Crescents

Peanut Butter And Jam Crescents (Adapted from LCBO)

For the dough

1 1/4 cups all-purpose flour
1/4 teaspoon salt
4 ounces cream cheese, cut into chunks and softened
4 tablespoons unsalted butter, cut into chunks and softened
2 tablespoons creamy peanut butter

For the filling

3 tablespoons jam
3 tablespoons creamy peanut butter
1/4 cup finely chopped peanuts
1 large egg yolk
1 tablespoon milk
confectioners' sugar, for dusting

To prepare the dough

In a large bowl, whisk together flour and salt. Add cream cheese, butter and peanut butter - using your hands, work mixture together until blended. Evenly divide dough into 2 pieces, shape each into a disc and wrap well. Place into the refrigerator until firm, at least 1 hour.

Preheat oven to 350 degrees.

In a small bowl, stir together jam and peanut butter - it doesn't have to be completely combined.

On your work surface, lightly dusted with flour, roll 1 piece dough into a 10" circle. Spread half of the peanut butter jam mixture over the top, followed by half of the peanuts, pressing them lightly to adhere. Evenly slice the dough into 16 wedges - roll up each wedge tightly, starting at the outside wide edge. Set crescents onto a baking sheet lined with parchment. Repeat process with remaining dough and filling.

In a small bowl, whisk together egg yolk and milk. Brush top of cookies with egg wash.

Place crescents into the oven to bake until lightly browned, about 16 to 18 minutes. Remove and transfer crescents to a wire rack to cool completely. Dust with confectioners' sugar before serving.

Makes about 32 crescents.

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