Swedish Half-Moon Cookies

Swedish Half-Moon Cookies Ingredients:

• 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

Preparation:
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 350º. 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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