 |
---------- Recipe via Meal-Master (tm) v8.05
Title: Apricot Walnut Crescents
Categories: Cookies
Yield: 36 servings
2 c Flour
1 ds Salt
1 ts Sugar
1 c Butter
1 c Sour cream
1 Egg; slightly beaten
6 tb Apricot preserves
6 tb Walnuts; ground
Confectioners' sugar
Recipe by: THE WELLESLEY COOKIE EXCHANGE COOKBOOK.
Mix flour, salt, and sugar. With a pastry blender, cut butter into
flour until mixture resembles coarse crumbs. Stir in sour cream and egg.
Knead lightly until mixture holds together. Wrap well in plastic wrap and
refrigerate for 4 hours or overnight.
Divide dough into thirds. On a lightly floured pastry cloth, roll each
third into a circle 11" in diameter. Spread each circle evenly with 2
tablespoons of apricot preseves and 2 tablespoons ground walnuts. Cut each
circle into 12 pie-shaped wedges. Roll up each wedge, starting at the wide
end. Place seam-side down about 2" apart on greased cookie sheets. Bake at
375F for 20 minutes, until golden brown. Place on wire rack. Dust with
confectioners' sugar when completely cool.
-----
|
