Apricot Crescents

Name: Apricot Crescents
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 dozen.
Ingredients: 1 cup cold butter, cubed; 2 cups all-purpose flour; 1 egg yolk; 1/2 cup sour cream; 1/2 cup apricot preserves; 1/2 cup sweetened shredded coconut; 1/4 cup finely chopped pecans; Sugar

When I was in college, my roommate's mother sent these flaky horns in a holiday care package. I've been making them ever since. When I mail them to my parents, I put an equal number in two tins labeled "his" and "hers" so there's no squabbling over who gets more. — Tamyra Vest, Scottsburg, Virginia

Ingredients

1 cup cold butter, cubed
2 cups all-purpose flour
1 egg yolk
1/2 cup sour cream
1/2 cup apricot preserves
1/2 cup sweetened shredded coconut
1/4 cup finely chopped pecans
Sugar

Directions

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.

Nutrition Facts

1 each: 76 calories, 5g fat (3g saturated fat), 16mg cholesterol, 44mg sodium, 7g carbohydrate (3g sugars, 0 fiber), 1g protein.

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Reviews

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Average Rating:

Darla

Nov 15, 2019

This is more like a tiny pie. it is not a crunchy cookie. This is my FAVORITE holiday treat. I dig out this recipe every year and I don't make it during the year because I would weigh 6 times what I do now. I cannot resist them.
2124arizona

May 6, 2017

Love to give these for gifts at Christmas.
Freefoodfinder

Jun 17, 2014

These are rather easy to make and impossible to resist. The fun does not have to stop with apricot/walnut filling. I've used raspberry jam/coconut, dark chocolate, and fig jam. The only limit is your imagination.
Luija43OK

Nov 16, 2013

This is one my all time favorite go to recipes, when I taking cookies to impress
jesskate

Dec 22, 2010

These cookies are always on my holiday cookie list of favorites, I skip the coconut and used just jam and finley chopped nuts
lwinters

Dec 31, 2008

I was disappointed