Apricot Crescent Cookies
An apricot Armenian Christmas cookie recipe.
Ingredients
- 3 cups flour (sifted )
- ½ lb butter or margarine
- 1 egg yolk
- ¾ cups sour cream
- ¾ cups chopped walnuts (pecans work well in this, too)
- 1 jar apricot preserves
Instructions
- Cut butter into flour, using fingertips. Add yolk and sour cream. Mix well. Dough should be sticky. Shape into ball and sprinkle with flour.
- Wrap in waxed paper and chill several hours. Divide dough into 3 parts.
- Roll each section out to a large circle like a pie shell. Cut, as you would a pie wedge, into 12 sections or less. Mix nuts into apricot preserves.
- Place heaping teaspoon into large section and start rolling toward small point to make crescent-shape (using fingers) as you place on (ungreased) cookie sheet.
- Bake in 350° oven 15 to 20 minutes until golden brown.
Notes
For the record: The procedure I used to make this varied a bit. Here are the changes I made:
1. I used a pastry blender instead of my fingers.
2. After making the dough, I separated it into 3 equal balls, wrapped them individually, then refrigerated as directed. I kept the other balls of dough in the refrigerator until I was ready to use them.
3. After rolling each ball into a 12 inch circle, I spread 1/3 of a 10-ounce jar of apricot preserves on the surface of the dough.
4. Then I sprinkled about 2 or 3 Tbsp. of chopped pecans over the apricot.
5. I used a pizza wheel to cut the dough into 12 wedges. The wheel made this so easy! After that I prepared the recipe as directed.
6. Be sure to cool the cookies on a wire rack. Store in a container with a tight fitting lid.
Tried this recipe?Let us know how it was!