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Apricot-Walnut Crescent Cookies

 Apricot-Walnut Crescent Cookies
If you'd like a larger filled cookie, place half the cutouts on a baking sheet and place 1 teaspoon filling in center. Top with another cutout and press edges to seal. Bake 1 to 2 minutes longer than the crescents.—Angela Lott, Neshanic Station, New Jersey
40 ServingsPrep: 45 min. Bake: 15 min./batch + cooling

Ingredients

  • 1 package (6 ounces) dried apricots
  • 1/2 cup walnut halves
  • 1/2 cup sugar
  • 2 tablespoons water
  • 3 sheets refrigerated pie pastry
  • 3 tablespoons 2% milk
  • 2 tablespoons coarse sugar
  • ICING:
  • 1-1/2 cups confectioners' sugar
  • 3 to 5 tablespoons apricot brandy
  • 1/2 cup finely chopped walnuts

Directions

  • Place apricots and walnut halves in a food processor; cover and
  • process until finely chopped.
  • In a small saucepan, combine the sugar, water and apricot mixture.
  • Cook over medium heat for 4-5 minutes or until heated through,
  • stirring occasionally. Cool to room temperature.
  • Meanwhile, on a lightly floured surface, unroll one pastry sheet.
  • Roll out to 1/8-in. thickness. Cut with a 2-1/2-in. round cookie
  • cutter. Spoon about 1 teaspoon apricot filling on half of each
  • circle. Fold pastry over; seal edges. Place 2 in. apart on ungreased

2 of 2

Apricot-Walnut Crescent Cookies (continued)

Directions (continued)

  • baking sheets. Repeat with remaining pastry sheets and filling.
  • Brush cookies with milk; sprinkle with coarse sugar.
  • Bake at 375° for 12-15 minutes or until golden brown. Cool for 2
  • minutes before removing from pans to wire racks to cool completely.
  • For icing, in a small bowl, combine confectioners' sugar and enough
  • brandy to achieve desired consistency. Place chopped walnuts in
  • another small bowl. Dip rounded edges of cookies in icing and then
  • in walnuts. Drizzle any remaining icing over cookies if desired. Let
  • stand until set. Yield: 40 cookies.
Nutritional Facts: 1 cookie equals 133 calories, 6 g fat (2 g saturated fat), 3 mg cholesterol, 61 mg sodium, 18 g carbohydrate, 1 g fiber, 1 g protein.