"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Apricot Crescents Recipe

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This recipe for Apricot Crescents, by , is from The Chew Family Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Allie Cleath
Added: Sunday, October 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 c. butter (no substitutes)
2 c. flour
1 egg yolk
1/2 c. sour cream
1/2 c. apricot preserves
1/2 c. flaked coconut
1/4 c. finely chopped pecans
sugar

Directions:
Directions:
In a 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-inch circle. Turn dough over to sugar top side. Combine preserve, 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 inch apart on parchment lined baking sheet. Bake at 350 degrees for 15-17 minutes or until set and very lightly browned. Immediately remove to wire racks and cool.

Number Of Servings:
Number Of Servings:
48
Personal Notes:
Personal Notes:
Recipe from Kathy Keil. Part of the Cleath & Associates Christmas cookie plate.

 

 

 

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