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Add a photoServings: 12
Ingredients
- 1 c. Sifted all-purpose flour
- 1/2 tsp Coarse salt
- 4 ounce Cool unsalted butter cut up
- 4 ounce Cream cheese cut up
- 2 Tbsp. Cool buttermilk
- 3 Tbsp. Apricot jam
- 1/2 c. Dry apricots minced
- 1/4 c. Granulated sugar
- 1 pch Nutmeg
- 1 lrg Egg white
- 1/3 c. Almonds coarsely minced
- 2 Tbsp. Sanding sugar
Directions
- Place the flour and salt in a food processor, and pulse to combine. Add in the butter, and pulse 10 times. Pulse in the cream cheese till the mix becomes crumbly. Sprinkle in the buttermilk, and pulse till the mix comes together when pressed.
- Transfer the dough to a work surface, and divide into thirds. Wrap each third in plastic, and shape into a disc. Chill discs for at least 3 hrs, or possibly overnight.
- Heat the oven to 375 degrees. Line a baking sheet with a Silpat baking mat. In a small bowl combine apricots, sugar, and nutmeg; set aside. On a floured board, roll out one of the discs to 1/8-inch thickness. Using an inverted bowl, cut dough into a 7 1/2- to 8-inch circle. Using a pizza cutter, cut the dough into wedges, dividing it first in half, then into quarters, then into eighths. Brush each section lightly with jam, and sprinkle with about 1/2 tsp. of apricot mix, leaving the narrow ends clear.
- Roll each cookie into a crescent shape, beginning at the wide end, and place on the prepared baking sheet. Brush each cookie with egg white, and sprinkle with almonds and then sanding sugar. Chill till hard, about 15 min.
- Bake till golden, 18 to 20 min. Cold on a wire rack, and store in an airtight container. Repeat with remaining two-thirds of dough.
- Makes 24 cookies.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 52g | |
| Recipe makes 12 servings | |
| Calories 185 | |
| Calories from Fat 106 | 57% |
| Total Fat 12.08g | 15% |
| Saturated Fat 6.96g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 48mg | 16% |
| Sodium 139mg | 6% |
| Potassium 63mg | 2% |
| Total Carbs 17.0g | 5% |
| Dietary Fiber 0.6g | 2% |
| Sugars 7.67g | 5% |
| Protein 2.64g | 4% |
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