This apricot crescent cookie recipe was given to me by my cousin back in the late 70's. It's been a must-have for the holidays ever since, and a big hit whenever I serve them at parties.


Recipe Summary

30 mins
15 mins
3 hrs 10 mins
3 hrs 55 mins
60 cookies


Original recipe yields 60 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

  • Blend butter, cream cheese, and sour cream together in a large bowl with an electric mixer. Stir in flour, 1/2 cup powdered sugar, and salt until well blended.

  • Wrap dough in waxed paper and chill until firm enough to roll, at least 3 hours, or overnight.

  • Divide dough into thirds. Keep dough in the refrigerator while working on one portion at a time. Roll each portion into a 12 1/2x10-inch rectangle. Cut into 2 1/2-inch squares using a fluted pastry wheel.

  • Place a dot, about 1/4 teaspoon, of preserves in the center of each square. Bring up two diagonal corners to the center, pinching together to seal, or secure with a toothpick. Place on ungreased cookie sheets.

  • Bake in the preheated oven until firm, but not brown, about 12 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more. Sift remaining powdered sugar over the cooled cookies.

Nutrition Facts

67 calories; protein 0.8g; carbohydrates 6.3g; fat 4.5g; cholesterol 12.3mg; sodium 22.4mg. Full Nutrition


Rating: 5 stars
When my mother was a little girl her friend's mother taught her to make these cookies. They are our family's favorite for Christmas. We passed the recipe down to our children who are now in their 40s and 50s. We don't change a thing...they are perfect! Read More