Say hello to little bites of magic that will change your holiday world. Seriously. Apricot Coconut Crescent Cookies are unexpectedly delicious and delightfully different from your typical Christmas cookie, and would make a lovely addition to your cookie tray. If I’m going to be completely honest here, it’s sometimes difficult to get through the holidays without being completely overwhelmed by cut-out cookies, gingerbread, peppermint, and every possible variety of thumbprint conceivable. And while I seriously love all these things, sometimes you just want something else… something different… something special that still somehow tastes just like the holidays. Well, these little treasures fit the bill completely. They are a perfectly welcome little diversion from the usual holiday cookie plate flavors. And yet, they are perfectly at home there, snuggling up next to your favorite peanut butter blossoms and holiday cut-outs. The flavor combo in these cookies is incredible – flaky layers of unsweetened, buttery crust cozily wrap up a filling of sweet-tart apricot preserves, coconut, and pecans into tiny little bundles of rich holiday flavor. A dusting of sugar give the crescents a touch of sparkle and a slight crunch. These are the perfect not-too-sweet treat to enjoy if you are on holiday sugar overload. Now, please don’t judge these guys by looks alone. I will admit, I haven’t quite mastered the technique of making these cookies look totally picture perfect. In fact, I have a bunch that came out absolutely unfit for taking pictures, so they ummm…. well, went straight into my mouth. So, you will just have to trust me when I tell you that these taste even better than they look!
Admittedly, these cookies do take more time and effort than most, but they aren’t really difficult to make. And, for me, part of the joy of holiday baking is the challenge of making things that are just a little bit more special, a little more fancy, or more unique than the usual. So give them a try. They really are worth it.
- 1 cup cold butter, unsalted (no substitutes)
- 2 cups all-purpose flour
- 1 egg yolk
- ½ cup sour cream
- ½ cup apricot preserves
- ½ cup flaked coconut
- ¼ cup finely chopped pecans
- In a bowl, cut the cold butter into the flour until the mixture resembles coarse crumbs. Beat the egg yolk and sour cream together in a small bowl; add to the crumb mixture and mix well. Dough will be very stiff. Chill for several hours or overnight.
- Preheat the oven to 350 degrees.
- Divide the dough into fourths. On a sugared surface, roll each portion into a 10-inch circle. Turn the circles of dough over so the sugar is on the top side.
- Combine the preserves, coconut and pecans in a small bowl; spread evenly over the circles of dough.
- Using a pizza cutter, cut each circle into 12 small wedges; roll each wedge into a crescent shape, starting at the wide end. Be sure to tuck the point securely underneath the crescent or it could unroll while baking. Place points down 2 inches apart on an ungreased baking sheet (or baking sheet lined with parchment paper).
- Bake at 350 degrees for 15-17 minutes or until set and very lightly browned. Immediately remove to wire racks to cool.
Recipe slightly adapted from Taste of Home.