Apricot Crescent Cookies – Tasty Tuesday!

December 25, 2012 by Michelle

I hosted a cookie swap a couple weeks ago with friends – and I already told you about the awesome Sweet (and Sour) Christmas Cocktail we made for it, but I haven’t shared any of the cookie recipes with you.

One of the things I love about hosting parties, and the cookie swap in particular, is that it’s a great chance to try new foods.  In the years I’ve hosted the cookie swap, only once has anyone brought the same cookie as someone else – and it was a snickerdoodle and a chocolate snickerdoodle, which aren’t even really the same.  This year, a friend brought bacon chocolate chip, which was surprisingly good.  Another brought salted coffee cookies that were amazing (I still need to get that recipe), and others brought chocolate chip macaroons and mint chocolate chip cookies and truffles and more.

As for me, I had a hard time deciding what to make this year.  I wasn’t inspired by anything for some reason, unlike last year where I decided easily and quickly to make molasses cookies and egg nog cookies.  They were awesome.  I finally decided on what kind of cookies to make with Mister Man’s help.  And the apricot crescent cookies were delicious.  They took some time and effort, but they aren’t hard.  They sort of kind of resemble a kolaches, but the recipe is nothing like it.  They’re really a sugar cookie-ish base, but oh did they turn out good!

Apricot Crescent Christmas Cookies on a plateApricot Crescent Cookies

Ingredients:
1  butter, softened
1 c sugar
2 2/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 t vanilla bean paste (or extract, if you don’t have any)
1/2 c apricot preserves
1/4 c powdered sugar

Directions:
Cream the butter and sugar in a bowl until light and fluffy. Add the egg and vanilla, and beat until well combined.  Add the salt and baking powder and mix again.  Mix in the flour and stir until just combined.  It will be a dry and stiff dough.  That’s ok.

Crumble cookie dough, but it is what you want

Turn the dough out onto plastic wrap.  Fold the plastic wrap in half atop the dough and use it to help form the dough into a flat disc.  It won’t be perfect, and that’s fine.  You’ll see it come together nicely when pressing it with the plastic wrap.  Chill in the fridge for an hour.

Place dough on plastic wrapDough creates a nice disc in plastic wrap

Preheat oven to 350 degrees, and prepare your cookie sheets either with sil pats or parchment paper, if you have it.

On a lightly floured surface roll dough out to 1/4 inch thick – or so. Cut the dough into circles.  I used my ravioli cutter because it gives pretty edges, but use what you have.  A round cookie cutter or glass works nicely, too.  Use a rolling pin to flatten the circle just a bit if it’s uneven – just don’t make them too thin.

You need a ravioli cutter or other round cutter for these cookies

Place a small drop of preserves into the middle of the circle.  I had an open jar of apricot – and yum! – but use whatever you have on hand.  This would be great with cherry or pomegranate or peach, too. Brush the edges of the dough circle with water and fold the dough over so that the cookie is in the shape of a crescent.  Press firmly on the edges to seal them shut.  You don’t want preserves sneaking out, or it will burn.

Apricot cookies getting the preserves addedCookies ready to bake

Bake the cookies for 9 to 11 minutes, or until just lightly golden brown. Let cool for two to three minutes, then dust the cookies with powdered sugar while still hot.  If you do the powdered sugar right away, it will melt into the cookies, but you want it while they’re still warm so it sticks to the cookie.

Apricot Crescent cookies ready to eat

Apricot Crescent Cookies
 
Recipe type: dessert
Serves: 36
Prep time:
Cook time:
Total time:
 
Ingredients
  • 1 butter, softened
  • 1 c sugar
  • 2⅔ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 egg
  • 1 t vanilla bean paste (or extract, if you don't have any)
  • ½ c apricot preserves
  • ¼ c powdered sugar
Instructions
  1. Cream the butter and sugar in a bowl until light and fluffy. Add the egg and vanilla, and beat until well combined. Add the salt and baking powder and mix again. Mix in the flour and stir until just combined. It will be a dry and stiff dough. That's ok.
  2. Turn the dough out onto plastic wrap. Fold the plastic wrap in half atop the dough and use it to help form the dough into a flat disc. It won't be perfect, and that's fine. You'll see it come together nicely when pressing it with the plastic wrap. Chill in the fridge for an hour.
  3. Preheat oven to 350 degrees, and prepare your cookie sheets either with sil pats or parchment paper, if you have it.
  4. On a lightly floured surface roll dough out to ¼ inch thick - or so. Cut the dough into circles. I used my ravioli cutter because it gives pretty edges, but use what you have. A round cookie cutter or glass works nicely, too. Use a rolling pin to flatten the circle just a bit if it's uneven - just don't make them too thin.
  5. Place a small drop of preserves into the middle of the circle. I had an open jar of apricot - and yum! - but use whatever you have on hand. This would be great with cherry or pomegranate or peach, too. Brush the edges of the dough circle with water and fold the dough over so that the cookie is in the shape of a crescent. Press firmly on the edges to seal them shut. You don't want preserves sneaking out, or it will burn.
  6. Bake the cookies for 9 to 11 minutes, or until just lightly golden brown. Let cool for two to three minutes, then dust the cookies with powdered sugar while still hot. If you do the powdered sugar right away, it will melt into the cookies, but you want it while they're still warm so it sticks to the cookie.

 

Enjoy this and more with Blessed With Grace and Tempt My Tummy Tuesday.  Rachel from A Southern Fairytale has an awesome Mouthwatering Monday linkup that I participate in, too.


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    Comments

  • Pat


    Cookie swaps are such fun, and these look utterly delectable.

  • Trackbacks

  • Trackback from Cherry Cookies
    Wednesday, 26 December, 2012

    […] the only one who makes them year ’round!  For the cookie swap this year, I shared already my apricot crescent cookies that were so much fun.  The other cookie I made this time was a cherry […]

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