Served as snacks. Vegetarian dish.

Argentinian

3 cups All-purpose Flour

1/2 cup powdered Sugar

1 teaspoon Baking Powder

1/4 teaspoon Salt

1 cup Butter, cut into small pieces

6-7 Tablespoons Ice Water

Caramel

2 Tablespoons Milk

1/2 cup flaked Coconut

1 Egg

1 Tablespoon Water

Place flour, powdered sugar, baking powder and salt in large bowl; stir to combine. Cut butter into flour mixture with pastry blender or 2 knives until mixture forms pea-sized pieces. Add water, 1 tablespoon at a time; toss with fork until mixture holds together. Divide dough in half; cover and refrigerate 30 minutes or until firm. Meanwhile, melt caramels and milk in medium saucepan over low heat, stirring constantly; stir in coconut. Remove from heat; cool. Working with 1 portion at a time, roll out dough on lightly floured surface to 1/8-inch thickness. Cut dough with 3-inch round cookie cutter. Reroll trimmings and cut out more cookies. Preheat oven to 400°F. Grease cookie sheets; set aside. Beat egg and water in cup. Place 1/2 teaspoon caramel mixture in center of each dough round. Moisten edge of dough round with egg mixture. Fold dough in half; press edges firmly to seal in filling. Press edges with fork. Place crescents on prepared cookie sheets; brush with egg mixture. Cut 3 slashes across top of each cookie with tip of knife. Bake 15 to 20 minutes or until golden brown. Remove cookies to wire racks; cool completely. Store tightly covered at room temperature.

Preparation time: 30 minutes

Cooking time: 50 minutes

Yields: 4 Dozens

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