Apricot Crescent Cookies recipe
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Ingredients
- 1 cup unsalted butter, softened 1 (8 ounce) package cream cheese, softened 1 tablespoon sour cream 2 cups all-purpose flour ½ cup powdered sugar ¼ teaspoon salt ½ cup apricot preserves 2 tablespoons powdered sugar, or to taste
Nutrition Info
- 67.3 caloriescarbohydrate: 6.3 gcholesterol: 12.3 mgfat: 4.5 gfiber: 0.1 gprotein: 0.8 gsaturatedFat: 2.8 gservingSize: -sodium: 22.4 mgsugar: 2.4 gtransFat: : -unsaturatedFat: : -
Directions Apricot Crescent Cookies
Directions
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Preheat the oven to 375 degrees F (190 degrees C).
Blend butter, cream cheese, and sour cream together in a large bowl with an electric mixer. Stir in flour, 1/2 cup powdered sugar, and salt until well blended.
Wrap dough in waxed paper and chill until firm enough to roll, at least 3 hours, or overnight.
Divide dough into thirds. Keep dough in the refrigerator while working on one portion 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, about 1/4 teaspoon, of preserves in the center of each square. Bring up two diagonal corners to the center, pinching together to seal, or secure with a toothpick. Place on ungreased cookie sheets.
Bake in the preheated oven until firm, but not brown, about 12 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more. Sift remaining powdered sugar over the cooled cookies.