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Apricot Walnut Crescents


Makes about 36

2 cups all-purpose flour
1/2 teaspoon salt
1 cup butter, cold
1 cup cream cheese, softened
1 large egg
6 tablespoons apricot preserves
6 tablespoons ground nuts

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.

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Reviews of Apricot Walnut Crescents:

1-5 of 10 reviews   Next >>

  sally aliano in san diego,ca.  Oct 2, 2008
Would make this again.
These were excellent. However if you want to cut the time in half. I bought Pilsbury cresent rolls. They turned out great. I spread the rolls with cream cheese first and put the apricot preserves on top and chopped almonds, as almonds are my favorite nuts. I sprnkled powdered sugar on top for presentation. Just follow the cresent roll baking instructions. 5 stars

  Supa-B in Chicago  Feb 2, 2008
Would make this again.
Tasty cookie with a different look. Make SURE you spread a very thin layer of jam, possibly the cause of "blob" looking cookies. Try it with raspberry jam and ground hazelnuts... a tasty variation. 4 stars

  A cookie baker in ny  Dec 14, 2004
Would make this again.
don't waste your time. these cookies are not worth the time and energy to make , don't waste good ingredients . When your teenage kids say what are these?"they are like a cookie gone bad "you feel discouraged after spending 2 hours preparing them. 1 star

  A cookie baker in pittsburgh  Dec 20, 2003
Would make this again.
Have not tried these. A good way to do these is use around an 8 or 9 inch sharp edged pot lid as a cutter for the circle. Put circle on a paper plate. Use a pizza cutter to cut into 8 wedges, turning plate as you cut. Fill triangles while on plate. Roll from large end to small end, making sure end is tucked under on baking sheet before baking. All cookies are uniform in size. This technique came to me after years of messy odd shaped cookies.

RESPONSE: We normally will NEVER print a review in which the reviewer has not actually tried the recipe. However, we are printing this because of the great tip!

  April in California  Dec 30, 2002
Would make this again.
I loved the taste of this recipe...I used a round cookie cutter and and folded over two sides rather than roll cresents. I liked the way that worked. 5 stars

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