Apricot Crescents

These are a Christmas favorite. (This recipe uses only the egg yolk—macaroons use only the white!)

Ingredients

1 cup butter (no substitutes)
2 cups all-purpose flour
1 egg yolk
1/2 cup sour cream
1/2 cup apricot preserves
1/2 cup flaked coconut
1/4 cup finely chopped pecans
sugar

Preparation

  1. Preheat oven to 350°F.
  2. In a large bowl, cut butter into flour until the mixture resembles coarse crumbs.
  3. Beat egg yolk and sour cream; add to crumb mixture and mix well. Chill several hours or overnight.
  4. Divide dough into fourths. On a sugared surface, roll each portion into a 10-inch circle. Turn dough over to sugar the top side.
  5. Combine preserves, coconut and pecans; spread over circles.
  6. Cut each circle into 12 wedges and roll each wedge into a crescent shape, starting at the wide end. Sprinkle with sugar. Place points down, one inch apart on ungreased baking sheets.
  7. Bake at 350°F for 15–17 minutes, or until set and very lightly browned. Immediately remove to wire racks to cool.

Makes 4 dozen.