Coconut Marmalade Crescents
Cream cheese and butter make these tasty, crescent-shaped cookies light and tender.
45 min.prep time
1 cup sugar
1 (8-ounce) package cream cheese, softened
1/2 teaspoon rum flavoring, if desired*
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup plain or toasted sweetened flaked coconut
1 1/2 cups powdered sugar
1/3 cup orange or apricot marmalade
1 to 2 tablespoons orange juice
Plain or toasted sweetened flaked coconut, if desired
Combine sugar, butter, cream cheese and rum flavoring in large bowl. Beat at medium speed until creamy. Add flour and baking soda; beat at low speed until well mixed. Stir in coconut. Cover; refrigerate 1 hour or until firm.
Heat oven to 350°F. Shape dough into 1 1/4-inch balls; roll each into 2-inch logs. Shape into crescent on ungreased cookie sheets. Bake 10-12 minutes or until set and edges are lightly browned. Remove to cooling racks; cool completely.
Combine powdered sugar, marmalade and enough orange juice for desired glazing consistency. Frost cooled cookies with glaze. Sprinkle with coconut, if desired. Let stand about 1 hour until glaze is set.
Store in single layer between sheets of waxed paper in loosely covered container.
*Substitute 1 teaspoon vanilla.
- Be sure cream cheese and butter are very soft to prevent lumps when mixing.
- To toast coconut, spread coconut in single layer on ungreased baking sheet. Bake at 350°F., stirring occasionally, for 5 to 10 minutes until light golden brown. Remove from baking sheet. Cool completely.
Omit the glaze and sprinkle cookies with powdered sugar instead.