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Apricot Filled Crescents

Source of Recipe


The Seattle Times






List of Ingredients



• 2-3/4 cups all-purpose flour
  
• 1/4 tsp baking soda
  
• 1/4 tsp salt
  
• 1 cup (2 sticks) unsalted butter, slightly softened
  
• 2/3 cup granulated sugar
  
• 1 large egg
  
• Grated peel of 1 lemon
  
• 1/2 tsp lemon extract
  
• 1 egg, lightly beaten
  
• 1/4 to 1/3 cup apricot jam
  
• 1 Tbsp powdered sugar
  






Instructions



1. Sift together the flour, baking soda and salt. With an electric mixer, beat together the butter and sugar until light in color and fluffy. Add the egg, lemon peel and extract, beating well. Beat in the dry ingredients to form a dough.
   
   
2. Divide the dough in half. Roll each half between sheets of lightly floured wax paper to about 1/8-inch thickness. Slide the sheets onto a baking sheet and refrigerate for about 20 minutes, until the dough is firm but not stiff. Grease several baking sheets and set aside.
   
   
3. Working with one dough sheet at a time, cut circles with a 2-inch cutter. With your fingers, moisten the edges of the circle with a little of the beaten egg; place about 1/2 teaspoon of the jam in the center of each circle and fold over to make half-moon shapes. Press the edges to seal and place on the prepared sheets. (The dough scraps can be re-rolled once.)
   
   
4. Bake in a preheated 375-degree (F) oven about 8 to 10 minutes, until golden around the edges. Let the cookies cool on racks. Store in an airtight container or wrap well and freeze for longer storage. Before serving, sift the powdered sugar through a fine sieve over the cookies.
   
   Makes about 35 cookies.