COCONUT ORANGE CRESCENT TWISTS

This is a recipe from the 32nd Annual Pillsbury Bake-Off in the 1990s.

1/4 cup Parkay margarine or butter, softened
1/4 cup sugar
2 tbsp flour
1/2 tsp vanilla
1/4 tsp rum extract
1 egg yolk
1/2 cup coconut
1 1/2 to 2 tsp grated orange peel
8-oz can Pillsbury Refrigerated Quick Crescent Dinner Rolls
4 maraschino cherries, halved
Powdered sugar

Heat oven to 375.

In a small bowl, cream butter and sugar until light and fluffy. Add flour, vanilla, rum extract and egg yolk; blend well. Stir in coconut and orange peel.

Unroll dough into 2 long rectangles; firmly press perforations to seal. Press or roll each to 12 x 4-inch rectangle. Cut each rectangle lengthwise into four 1-inch strips. On ungreased cookie sheet, twist strips and loosely coil each to form pinwheel; tuck end under. With thumb, make 1-inch wide imprint in center of each roll; fill each with heaping tablespoon coconut mixture. Top each with maraschino cherry half.

Bake at 375 degrees for 10 to 15 minutes or until golden brown. Sprinkle powdered sugar over warm rolls.

Yield: 8 rolls.

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