Caramel-filled Butter Crescents

Total Time: 1 hr 45 mins Preparation Time: 1 hr 30 mins Cook Time: 15 mins

Ingredients

• 3 cups flour
• 1/2 cup powdered sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup chilled butter, cut into small pieces
• 6 -7 tablespoons ice water
• 0.5 (14 ounce) package caramels
• 2 tablespoons milk
• 1/2 cup shredded coconut
• 1 large egg
• 1 tablespoon water

Recipe

• 1 whisk together the flour, powdered sugar, and salt in a large bowl.
• 2 cut in the butter until mixture resembles pea-sized crumbs.
• 3 add the water, 1 tablespoons at a time; toss with a fork until dough holds together. divide dough in half; cover and refrigerate until firm, at least 30 minutes.
• 4 meanwhile, melt the caramels and milk together in a saucepan over low heat, stirring constantly; stir in coconut.
• 5 remove pan from heat; cool.
• 6 working with 1 portion of dough at a time, roll out on a lightly floured surfact to 1/8" thickness. cut with a 3" round smooth or scalloped cookie cutter. gently reroll trimmings and cut to make more cookies.
• 7 preheat oven to 400*f. line 2 cookie sheets with parchment paper.
• 8 beat the egg and water in a cup; set aside.
• 9 place 1/2 teaspoons caramel mixture in the center of each cookie; moisten edges of dough with the egg mixture.
• 10 fold dough in half; firmly press edges together to seal.
• 11 place cookies on the prepared sheets; brush with egg wash. cut 3 slashes across the top of each cookie with the tip of a knife.
• 12 bake 15-20 minutes, or until golden brown. transfer cookies to wire racks and cool completely. store airtight at room temperature.