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Apricot Crescents

Gary.Parker's picture
  Active dry yeast 1⁄4 Ounce (1 Package)
  Warm water 1⁄4 Cup (4 tbs)
  Softened butter 1 Cup (16 tbs)
  Sugar 2 Tablespoon
  Vanilla extract 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Cream 1⁄4 Cup (4 tbs), scalded
  Sifted all purpose flour 2 1⁄2 Cup (40 tbs)
  Egg yolks 3
  Confectioners sugar 2 Tablespoon
  Filling/Apricot preserves 3⁄4 Cup (12 tbs) (Splendent)

Soften yeast in the warm water; set aside.
Mix in a large bowl the butter, sugar, extract, and salt.
Add scalded cream and stir to blend.
Thoroughly beat in 1/2 cup of the flour.
Add yeast to butter mixture; mix thoroughly.
Add the egg yolks, one at a time, beating thoroughly after each addition.
Add about half of the remaining flour and beat until very smooth.
Beat in enough flour to make a soft dough.
Sift confectioners' sugar lightly and evenly over a flat surface.
Roll a fourth of the dough at a time into a 12-inch round on the sugared surface.
Cut into 16 wedge-shaped pieces.
Spread wide end of each wedge with about 1/2 teaspoon filling.
Roll up each wedge, beginning at the wide end; place with point down on an ungreased cookie sheet.
Curve into crescents.
Cover with waxed paper and a clean towel; let stand 20 minutes (cookies will rise only slightly).
Bake at 350 F 15 to 20 minutes, or until lightly browned.
Remove cookies to wire racks and cool slightly.
Sift Vanilla Confectioners' Sugar, over tops.

Recipe Summary

Lacto Ovo Vegetarian

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Apricot Crescents Recipe