Apricot Cheese Crescents
Total TimePrep: 1 hour + chilling Bake: 15 min./batch
Save yourself a lot of work. Nix the pastry blender and use a food processor, instead. It takes mere seconds. Instead of making an apricot filling, use Solo Apricot Filling, which is thicker and richer than jam or preserves. Other flavors that are good in this are bits of chocolate, Solo Prune, Almond, or Nut fillings. REMEMBER, always use parchment paper instead of a greased cookie sheet. If you get any sweet filling on your baking sheet, you will have a devil of a time getting it off. It sticks like glue, and you can scratch your pan trying to scrub it off. These are all tricks passed down through 4 family generations making apricot crescents. We make these for Thanksgiving, Christmas, and Easter. Another tip. These little pastries are wonderful when they are dusted with vanilla powdered sugar after baking, which gives them an incredible aroma. If someone is allergic to nuts, just forgo the nuts and sprinkle the cookies with powdered sugar once they have cooled (otherwise the powdered sugar starts to melt). As an alternative, instead of nuts or powdered sugar, sprinkle on some sparkling sugar before baking for a gourmet look -- just like I do with my apple pie.
Everybody really loved these. It took time but it was worth it for a special day like at the holidays.
This recipe required some work with all the rolling but the results were delicious.
My mother has made something similar to this recipe for years- called Hungarian Kiffels. She uses apricot jam for the filling, and cream cheese instead of cottage cheese in the cookie. They're very labor intensive since the dough needs to stay very chilled. She also cuts them into squares, folding in the sides to make diamonds, before dusting with egg whites and almonds. These are my favorite cookie she makes.
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