Apricot Coconut Crescent Cookies
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Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 4 dozen
 
A delightfully fancy little cookie with a flaky, buttery crust that envelopes a sweet-tart filling of apricot preserves, coconut, and pecans.
Ingredients
  • 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
  • Sugar
Instructions
  1. 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.
  2. Preheat the oven to 350 degrees.
  3. 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.
  4. Combine the preserves, coconut and pecans in a small bowl; spread evenly over the circles of dough.
  5. 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).
  6. Bake at 350 degrees for 15-17 minutes or until set and very lightly browned. Immediately remove to wire racks to cool.
Recipe by Laura's Cozy Kitchen at https://www.laurascozykitchen.com/apricot-coconut-crescent-cookies/