Zutaten für Apricot Crescents
- 3 cups All Purpose Flour
- ¾ cup Granulated Sugar
- 1 teaspoon Salt
- 1 cup Vegetable Shortening
- ½ cup Sour Cream
- 1 large Egg
- 1 ½ cups Apricot Preserves
- 1 ½ cups chopped Walnuts
- Powdered Sugar (for dusting)
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Zubereitung von Apricot Crescents
- Whisk together 3 cups all-purpose flour, ¾ cup granulated sugar, and 1 teaspoon salt in a large bowl.
- Cut in 1 cup vegetable shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in ½ cup sour cream and 1 large egg with a fork until a stiff dough forms.
- Cover the dough and chill in the refrigerator for at least 4 hours, or preferably overnight.
- Preheat your oven to 350°F (175°C). Grease two baking sheets.
- Divide the dough into 3 equal portions.
- On a lightly floured surface, roll out each portion into an 11-inch round.
- Spread one-third (approximately ½ cup) of apricot preserves evenly over each round. Sprinkle each round with one-third (approximately ½ cup) of chopped walnuts.
- Cut each round into 12 equal wedges.
- Starting at the wide end, tightly roll up each wedge.
- Place the crescents seam-side down on the prepared baking sheets, leaving about 1-inch between each cookie. Gently curve the ends to form crescent shapes.
- Bake for 25-30 minutes, or until the crescents are lightly golden brown.
- Let the cookies cool slightly on the baking sheets before dusting with powdered sugar. Transfer to wire racks to cool completely.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
7g
Fat
13g
Carbs
2g
