APRICOT CRESCENT COOKIES

Apricot Crescent Cookies image

This apricot crescent cookie recipe was given to me by my cousin back in the late 70's. It's been a must-have for the holidays ever since, and a big hit whenever I serve them at parties.

Provided by SER

Time 3h55m

Yield 60

Number Of Ingredients 8

Ingredients

1 cup unsalted butter, softened
1 (8 ounce) package cream cheese, softened
1 tablespoon sour cream
2 cups all-purpose flour
½ cup powdered sugar
¼ teaspoon salt
½ cup apricot preserves
2 tablespoons powdered sugar, or to taste

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Blend butter, cream cheese, and sour cream together in a large bowl with an electric mixer. Stir in flour, 1/2 cup powdered sugar, and salt until well blended.
Wrap dough in waxed paper and chill until firm enough to roll, at least 3 hours, or overnight.
Divide dough into thirds. Keep dough in the refrigerator while working on one portion at a time. Roll each portion into a 12 1/2x10-inch rectangle. Cut into 2 1/2-inch squares using a fluted pastry wheel.
Place a dot, about 1/4 teaspoon, of preserves in the center of each square. Bring up two diagonal corners to the center, pinching together to seal, or secure with a toothpick. Place on ungreased cookie sheets.
Bake in the preheated oven until firm, but not brown, about 12 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more. Sift remaining powdered sugar over the cooled cookies.

Nutrition Facts : Calories 67.3 calories, Carbohydrate 6.3 g, Cholesterol 12.3 mg, Fat 4.5 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 2.8 g, Sodium 22.4 mg, Sugar 2.4 g