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Ingredients
| all-purpose flour (unsifted): 2 cups |
| granulated sugar: 1 tsp |
| salt: 1 dash |
| shortening - vegetable: 1 cup |
| sour cream: 1 cup |
| eggs: 1 (large) |
| apricot preserves: 1/2 cup |
| walnuts (chopped): 1/2 cup (chopped) |
| powdered sugar (for dusting) |
Apricot Crescents
Credit: Food.com
User rating:
-
Prep Time
240 min -
Cook Time
30 min -
Servings
36 serving(s)
Tags
- Combine the flour, sugar, and salt in a bowl.
- Cut in the vegetable shortening until the mixture resembles coarse crumbs.
- With a fork stir in the sour cream and egg until a stiff dough forms.
- Cover and chill for a least 4 hours or overnight.
- Preheat the oven to 350 degrees F.
- Grease 2 baking sheets.
- Divide the dough into 3 pieces.
- On a floured surface, roll out each piece to an 11-inch round.
- Spread one-third of the apricot preserves evenly over each round, and sprinkle each round with one-third of the walnuts.
- Cut each round into 12 wedges.
- Starting at the wide end, roll up each wedge.
- Place seam side down on the prepared baking sheets, placing the cookies about 1-inch apart and curving the ends to form crescent shapes.
- Bake for 25 to 30 minutes, until lightly colored.
- Dust the warm cookies with powdered sugar and transfer to wire racks to cool.