Cookie Recipes
Apricot Cheese Crescents
Yield: 4 1/2 dozen
Ingredients
Pastry
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup cold butter
- 1 cup (8 ounces) small-curd cottage cheese
Filling
- 1 (6 ounce) package dried apricots
- 1/2 cup water
- 1/2 cup granulated sugar
Topping
- 3/4 cup finely chopped almonds
- 1/2 cup granulated sugar
- 1 egg white, lightly beaten
Instructions
Pastry
- In a large bowl, combine flour and salt; cut in butter until crumbly. Add cottage cheese; mix well. Shape into 1 inch balls.
- Cover and refrigerate several hours or overnight.
Filling
- Combine apricots and water in a saucepan. Cover and simmer for 20 minutes.
- Cool for 10 minutes.
- Pour into a blender; cover and process on high speed until smooth. Transfer to a bowl; stir in sugar. cover and chill.
Topping
- Heat oven to 375 degrees F. Grease a cookie sheet.
- Combine almonds and sugar; set aside.
- On a floured surface, roll the balls into 2 1/2 inch circles. Spoon about 1 teaspoon of filling onto each. Fold dough over filling and pinch edges to seal. Place on prepared cookie sheet. Brush tops with egg white; sprinkle with almond mixture.
- Bake for 12 to 15 minutes or until lightly browned.