Apricot Walnut Crescent Cookies Recipes

APRICOT CRESCENTS

Steps:

• In a large bowl, cut butter into flour until the mixture resembles coarse crumbs. Beat egg yolk and sour cream; add to crumb mixture and mix well. Chill several hours or overnight. , Divide dough into fourths. On a sugared surface, roll each portion into a 10-in. circle. Turn dough over to sugar top side. Combine preserves, coconut and pecans; spread over circles. Cut each circle into 12 wedges and roll each wedge into a crescent shape, starting at the wide end. Sprinkle with sugar. , Place points down 1 in. apart on ungreased baking sheets. Bake at 350° for 15-17 minutes or until set and very lightly browned. Immediately remove to wire racks to cool.

WALNUT OR FRUIT-FILLED CRESCENT COOKIES (ROSZKE OR ROSKY)

Steps:

• In a large bowl, mix butter, cream cheese, sugar, and vanilla until light and fluffy. Combine flour and baking powder, and add to butter mixture, blending well. Divide dough into 3 pieces, cover with plastic wrap and refrigerate 2 hours or overnight.
• Heat oven to 350 F. Line baking sheets with parchment paper. Dust work surface with equal parts granulated sugar and confectioners' sugar.
• Take one ball of dough out of refrigerator and roll it to 1/8-inch thickness. Using a non-serrated pizza or pastry wheel, cut into 3-inch squares.
• Place a rounded teaspoon of filling at one corner and roll it away from you (no need to tuck in the ends). Place seam side down on the baking sheet and shape into a crescent. Repeat with remaining dough.
• Bake 20 minutes or until edges are lightly brown. Cool completely and store covered. Dust with confectioners' sugar when ready to serve.
• Walnut Filling: In a medium saucepan, combine all ingredients. Cook over low heat just until the butter has melted. Cool before using or store covered in the refrigerator and rewarm slightly when ready to use.
• Apricot or Prune Filling: In a medium saucepan, combine all ingredients. Bring to a boil, lower heat and, stirring occasionally, simmer 8 minutes or until fruit is soft and liquid has been absorbed. Puree and cool. This can be made ahead and stored covered in the refrigerator for up to three months.

APRICOT WALNUT CRESCENTS

Steps:

• In a medium bowl, stir in the flour and salt, cut in the butter until the mix is crumbly. Stir in cream cheese and egg. Wrap the dough in plastic wrap and refrigerate 4 hours or until firm. Pre-heat oven to 375 F. On a floured board, roll 1/3 of the dough into an 11" circle. Spread with 2 tablespoons preserves and top with 2 tablespoons ground nuts. With a sharp knife or a pizza cutter, cut the dough into 12 pie-shaped wedges. Starting at the wide end, roll each wedge up and bend into a crescent shape. Repeat with rest of dough. Place cookies seam side down on large cookie sheet about 2 inches apart. Bake 20 minutes. Remove to rack to cool. Store in airtight containers.

APRICOT CRESCENT COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Blend butter, cream cheese, and sour cream together in a large bowl with an electric mixer. Stir in flour, 1/2 cup powdered sugar, and salt until well blended.
• Wrap dough in waxed paper and chill until firm enough to roll, at least 3 hours, or overnight.
• Divide dough into thirds. Keep dough in the refrigerator while working on one portion at a time. Roll each portion into a 12 1/2x10-inch rectangle. Cut into 2 1/2-inch squares using a fluted pastry wheel.
• Place a dot, about 1/4 teaspoon, of preserves in the center of each square. Bring up two diagonal corners to the center, pinching together to seal, or secure with a toothpick. Place on ungreased cookie sheets.
• Bake in the preheated oven until firm, but not brown, about 12 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more. Sift remaining powdered sugar over the cooled cookies.