Save on Pinterest

Apricot Crescents

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
  • Total Time
    Prep: 25 min. + chilling Bake: 15 min. + cooling
  • Makes
    4 dozen


  • 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


  • 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.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video


Click stars to rate
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

  • pennydog
    Dec 10, 2007

    No comment left

  • juicyfruit007
    Jun 9, 2007

    No comment left

  • janetbless
    Dec 17, 2006

    No comment left