This apricot crescent cookie recipe was given to me by my cousin put up to in the late 70s. Its been a must-have for the holidays ever since, and a big hit whenever I encourage them at parties.
The ingredient of Apricot Crescent Cookies
- 1 cup unsalted butter, softened
- 1 (8 ounce) package cream cheese, softened
- 1 tablespoon acid mordant cream
- 2 cups all-purpose flour
- u00bd cup powdered sugar
- u00bc teaspoon salt
- u00bd cup apricot preserves
- 2 tablespoons powdered sugar, or to taste
The instruction how to make Apricot Crescent Cookies
- Preheat the oven to 375 degrees F (190 degrees C).
- mix butter, cream cheese, and bitter cream together in a large bowl following an electric mixer. Stir in flour, 1/2 cup powdered sugar, and salt until without difficulty blended.
- Wrap dough in waxed paper and chill until resolution ample plenty to roll, at least 3 hours, or overnight.
- Divide dough into thirds. grant dough in the refrigerator while effective on the subject of with reference to one ration 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, approximately 1/4 teaspoon, of preserves in the center of each square. Bring up two on a slope corners to the center, pinching together to seal, or announcer similar to a toothpick. Place roughly speaking ungreased cookie sheets.
- Bake in the preheated oven until firm, but not brown, very nearly 12 minutes. Cool something like the baking sheet for 1 minute in the future removing to a wire rack to cool, 8 to 10 minutes more. Sift unshakable powdered sugar higher than the cooled cookies.
Nutritions of Apricot Crescent Cookies
calories: 67.3 caloriescarbohydrateContent: 6.3 g
cholesterolContent: 12.3 mg
fatContent: 4.5 g
fiberContent: 0.1 g
proteinContent: 0.8 g
saturatedFatContent: 2.8 g
servingSize:
sodiumContent: 22.4 mg
sugarContent: 2.4 g
transFatContent:
unsaturatedFatContent: