Ingredients:
- 2 cups all-purpose flour
- dash salt
- 1 cup butter, softened
- 1 cup sour cream
- 1 egg, slightly beaten
- 6 tablespoons apricot preserves
- 6 tablespoons ground pecans or walnuts
- 1/4 cup sifted confectioners' sugar
Preparation:
Heat oven to 375°. In a mixing bowl, stir flour and salt with a fork. With a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in sour cream and beaten egg. Wrap dough in waxed paper; refrigerate until thoroughly chilled, about 4 hours.On a lightly floured surface with floured rolling pin, roll about 1/3 of the dough into an 11 inch circle. Evenly spread circle with 2 tablespoons of the apricot preserves then sprinkle with 2 tablespoons of the chopped nuts. Cut dough into 12 wedges. Starting at narrow end, roll each wedge jelly-roll fashion; place on large baking sheets, seam-side down, about 2 inches apart.
Repeat with remaining dough. Bake for 20 minutes, until nicely browned. Remove cookies to wire racks to cool completely. Store in tightly covered containers for up to 3 days. Sprinkle with confectioners' sugar before serving.
Makes 3 dozen crescent cookies.
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