Apricot Walnut Crescent Cookies Recipes

APRICOT CRESCENT COOKIES

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.

APRICOT WALNUT CRESCENTS

Steps:

• In a medium bowl, stir in the flour and salt, cut in the butter until the mix is crumbly. Stir in cream cheese and egg. Wrap the dough in plastic wrap and refrigerate 4 hours or until firm. Pre-heat oven to 375 F. On a floured board, roll 1/3 of the dough into an 11" circle. Spread with 2 tablespoons preserves and top with 2 tablespoons ground nuts. With a sharp knife or a pizza cutter, cut the dough into 12 pie-shaped wedges. Starting at the wide end, roll each wedge up and bend into a crescent shape. Repeat with rest of dough. Place cookies seam side down on large cookie sheet about 2 inches apart. Bake 20 minutes. Remove to rack to cool. Store in airtight containers.

APRICOT WALNUT CRESCENTS

Steps:

• 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 inches 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 inches apart on greased cookie sheets. Bake at 375℉ (190℃) for 20 minutes, until golden brown. Place on wire rack. Dust with confectioners' sugar when completely cool.

APRICOT AND NUT COOKIES WITH AMARETTO ICING

Steps:

• For the Cookies: In a large bowl, beat the butter, sugar, vanilla, cinnamon, and salt with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg. Stir in the flour until just blended. Mix in the apricots, almonds, and pine nuts.
• Transfer the dough to a sheet of plastic wrap and shape into a log, about 12-inches long and 1 1/2-inches in diameter. Wrap the dough in the plastic and refrigerate for 2 hours.
• Preheat the oven to 350 degrees F. Line 2 heavy baking sheets with parchment paper.
• Cut the dough log crosswise into 1/4 to 1/2 inch-thick slices. Transfer the cookies to the prepared baking sheets, spacing evenly apart. Bake until the cookies are golden around the edges, about 15 minutes. Transfer the cookies to a wire rack to cool completely before icing.
• For the Icing: Place the confectioners' sugar in a medium mixing bowl. Gradually whisk in the almond flavored liqueur, until the mixture is of drizzling consistency.
• Place the wire rack over a baking sheet. Using a spoon or fork, drizzle the cookies with the icing, allowing any excess icing to drip onto the baking sheet. Allow the icing to set before serving, about 30 minutes.

APRICOT CRESCENTS

Steps:

• Combine the flour, sugar, and salt in a bowl.
• Cut in the vegetable shortening until the mixture resembles coarse crumbs.
• With a fork stir in the sour cream and egg until a stiff dough forms.
• Cover and chill for a least 4 hours or overnight.
• Preheat the oven to 350 degrees F.
• Grease 2 baking sheets.
• Divide the dough into 3 pieces.
• On a floured surface, roll out each piece to an 11-inch round.
• Spread one-third of the apricot preserves evenly over each round, and sprinkle each round with one-third of the walnuts.
• Cut each round into 12 wedges.
• Starting at the wide end, roll up each wedge.
• Place seam side down on the prepared baking sheets, placing the cookies about 1-inch apart and curving the ends to form crescent shapes.
• Bake for 25 to 30 minutes, until lightly colored.
• Dust the warm cookies with powdered sugar and transfer to wire racks to cool.

APRICOT CRESCENTS

Steps:

• 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.

APRICOT-WALNUT RUGELACH

Steps:

• In a food processor, process butter, cream cheese, 3 tablespoons sugar, and salt until combined. Add flour and pulse until a dough forms. Divide in half, flatten into disks, and tightly wrap in plastic. Refrigerate until firm, 2 hours (or overnight).
• In a small pot, bring apricots, brandy, cinnamon, and 1/2 cup water to a boil. Reduce heat and simmer until most of liquid is absorbed, 7 minutes. Transfer to clean food processor. Pulse until finely chopped. Stir in walnuts and remaining 2/3 cup sugar.
• Working with 1 disk at a time, on a floured surface, roll out dough into a 12-inch circle. Spread with half the filling, leaving a 1-inch border. Cut into 16 wedges. Starting from outside edge, tightly roll each wedge up; place on parchment-lined baking sheets, seam side down. Lightly brush with egg. Freeze 30 minutes.
• Preheat oven to 325 degrees, with racks in upper and lower thirds. Bake until golden brown, 30 to 35 minutes, rotating halfway through. Transfer to wire racks; let cool completely.

CHOCOLATE, WALNUT AND APRICOT COOKIES

Steps:

• Place the butter, oil, sugar and baking powder in the bowl of a food processor, and process for about 10 seconds, just until smooth. Add the eggs and vanilla and process again until smooth, about 5 seconds. Add the flour, and process just until it is incorporated and the dough mixture is smooth, about 5 seconds.
• Transfer the dough to a bowl and stir in the walnut and apricot pieces and the chocolate chips. Drop about 2 tablespoons of dough for each cookie about 2 1/2 inches apart on an ungreased cookie sheet. Bake at 375 degrees for 8 to 10 minutes.

APRICOT WALNUT BARS

Steps:

• In a small saucepan, cook apricots in water over medium heat for 10 minutes or until softened. Drain, cool and chop; set aside. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add 1 cup flour until well blended. , Press into a greased 8-in. square baking dish. Bake at 350° until lightly browned, about 20 minutes., Meanwhile, in a small bowl, beat eggs and brown sugar until blended. Beat in vanilla. In a small bowl, combine the baking powder, salt, and remaining flour; gradually add to egg mixture. Stir in apricots and nuts. Pour over crust. , Bake at 350° until set, about 30 minutes. Cool on wire rack. Dust with confectioners' sugar; cut into bars.