Apricot Almond Crescents
|Milk||1⁄4 Cup (4 tbs)|
|Granulated sugar||1 Cup (16 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Butter/Margarine||3⁄4 Cup (12 tbs) (1 1/2 Sticks)|
|Active dry yeast||1⁄2 Ounce (2 Envelopes)|
|Warm water||1⁄2 Cup (8 tbs)|
|Eggs||3 , beaten|
|Sifted all purpose flour||5 Cup (80 tbs)|
|Ground cardamom||1⁄2 Teaspoon|
|Dried apricots||11 Ounce, finely chopped (1 Package)|
|Sliced almonds||4 Ounce (1 Can)|
|10x confectioners' powdered sugar||1 1⁄2 Cup (24 tbs)|
|Cold water||1 Tablespoon|
1 In a small saucepan,scald milk with 1/2 cup of the granulated sugar, salt, and 1/2 cup of butter or margarine.Cool to lukewarm.
2 In a large bowl add very warm water and sprinkle yeast into it.(Very warm water should feel comfortably warm when dropped on wrist.) Stir until yeast dissolves, then stir in cooled milk mixture and eggs.
3 Beat in 2 cups of flour and cardamom until smooth, then beat in the remaining flour to make a stiff dough.
4 Turn out onto a lightly floured pastry cloth or board; knead until smooth and elastic, adding only enough extra flour to keep the dough from sticking.
5 Place in a greased large bowl, turning to coat all over with shortening; cover with a towel. Let rise in a warm place, away from draft, for 1 hour, or until double in bulk. Punch the dough down and knead a few times. Divide in half.
6 Roll out one half to a rectangle 14x10.
7 In a small saucepan, melt the remaining 1/4 cup butter or margarine; brush half over the dough. Sprinkle with 1/4 cup of the remaining granulated sugar and half of the apricots and almonds.
8 Roll up,in jelly-roll fashin; place, seam side down on a greased large cooky sheet and curve into a crescent. With scissors, cut the outside edge of the crescent, making cuts 1 inch apart almost to the inner edge and separate the cuts slightly.
9 Repeat rolling, filling, and cutting with the remaining half of the dough. Place on a second greased cooky sheet; cover. Let rise again for 30 minutes, or until double in bulk.
10 Bake in a moderate oven at 350 degrees farenheit for 20 minutes, or until golden. Cool on cooky sheets on the wire racks for 10 minutes; remove carefully with two wide spatulas.
11 In a small bowl,blend 10X sugar and cold water to make a thick icing; spread over coffeecakes while warm.
12 Serve as desired.