Apricot Crescents Recipe

Ingredients for Apricot Crescents

• All Purpose Flour
• 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

How to Make Apricot Crescents

1. Whisk together 3 cups all-purpose flour, ¾ cup granulated sugar, and 1 teaspoon salt in a large bowl.
2. Cut in 1 cup vegetable shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
3. Stir in ½ cup sour cream and 1 large egg with a fork until a stiff dough forms.
4. Cover the dough and chill in the refrigerator for at least 4 hours, or preferably overnight.
5. Preheat your oven to 350°F (175°C). Grease two baking sheets.
6. Divide the dough into 3 equal portions.
7. On a lightly floured surface, roll out each portion into an 11-inch round.
8. 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.
9. Cut each round into 12 equal wedges.
10. Starting at the wide end, tightly roll up each wedge.
11. 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.
12. Bake for 25-30 minutes, or until the crescents are lightly golden brown.
13. Let the cookies cool slightly on the baking sheets before dusting with powdered sugar. Transfer to wire racks to cool completely.