• Ingredients
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup cold butter or margarine
  • 1 egg yolk, lightly beaten
  • 1 cup sour cream
  • 1 (21 ounce) can cherry pie filling
  • 1/2 teaspoon almond extract
  • confectioners' sugar

Directions

  • In a bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Combine egg yolk and sour cream; add to crumb mixture and mix well. Refrigerate for several hours or overnight. Coarsely chop cherries in the pie filling; place in a small bowl. Stir in extract; set aside.
  • Divide dough into quarters. On a lightly floured surface, roll each portion into a 12-in. circle. Cut each circle into 12 wedges. Place 1 teaspoon filling at the wide end. Roll up from wide end and place point side down 1 in. apart on ungreased baking sheets. Curve ends to form crescent shape.
  • Bake at 375 degrees F for 20-24 minutes or until golden brown. Immediately remove from pans to wire racks to cool. Dust with confectioners' sugar.