Quick Rugelach Raisin Crescents
|Dark raisins||1⁄2 Cup (8 tbs)|
|Shelled walnuts/Blanched almonds||2 Ounce|
|Granulated sugar||1 Tablespoon|
|Ground cinnamon||1 Teaspoon|
|Refrigerated 9 inch pie crust||1 (Ready To Bake)|
|Confectioners' sugar||1 Teaspoon|
1. Preheat oven to 425Â°F. In food processor combine first 4 ingredients and, using on-off motion, process until nuts are finely chopped; set aside.
2. On work surface cut pie crust into 16 equal wedges. Spoon an equal amount of raisin-nut mixture evenly over each wedge; roll each wedge from curved end toward point. Place crescents on nonstick cookie sheet, point-side down, and shape each into a half moon.
3. Bake in middle of center oven rack until cookies are golden, 8 to 10 minutes. Transfer to wire rack and let cool.
4. Sift confectioners' sugar evenly over crescents.