1/s-1/s-bicol-desser, 1/s-1/s-1/s-s/-ging, 1/s-1/s-1/s-1/s-1/s-, 1/s-1/s-1/s-chocolat, 1/s-s/s-1/s-1/s-1/s-, 1/s-1/s-1/s-1/s-1/s-, 1/s-1/s-1/s-s/s-t/s-, 1/s-1/s-s/s-bicol-de, 1/s-1/s-1/s-1/s-1/s-, 1/s-s/s-1/s-1/s-1/s-, 1/s-1/s-1/s-s/s-t/s-, 1/s-1/s-s/s-bicol-de, 1/s-1/s-1/s-1/s-1/s-, 1/s-1/s-1/s-s/s-t/s-, 1/s-1/s-1/s-1/s-1/s-, 1/s-s/s-1/s-1/s-1/s-, 1/s-1/s-1/s-1/s-1/s-, 1/s-1/s-1/s-1/s-1/s-, 1/s-1/s-1/s-s/s-t/s-, 1/s-1/s-1/s-s/s-t/s-, 1/s-s/s-1/s-1/s-1/s-, 1/s-1/s-1/s-1/s-1/s-, chicken-wing.html/s-, 1/s-1/s-1/s-s/s-t/s-, 1/s-s/s-1/s-1/s-1/s-, 1/s-1/s-s/s-1/s-1/s-, 1/s-1/s-chocolate-de, 1/s-s/s-1/s-1/s-1/s-, 1/s-s/s-1/s-1/s-1/s-, 1/s-1/s-chocolate-de, 1/s-s/s-chicken-wing, 1/s-1/s-s/s-1/s-s/s-, 1/s-s/s-chicken-wing, 1/s-1/s-s/s-quiche, 1/s-1/s-1/s-1/s-1/s-, bicol-desserts-recip, bicol desserts recip, 1/s-1/s-s/s-1/s-s/s-, 1/s-s/s-1/s-1/s-1/s-, 1/s-s/s-1/s-1/s-1/s-

Apricot Cheese Crescents Recipe

Shaped Cookies

Rating:

2 cups all-purpose flour
½ teaspoon salt
1 cup cold butter
1 cup (8 ounce) small-curd cottage cheese

In a large bowl, combine flour and salt; cut in butter until crumbly. Add cottage cheese; mix well. Shape into 1-inch balls. Cover and refrigerate several hours or overnight.

Filling
1 (6 ounce) package dried apricots
½ cup water
½ cup granulated sugar

Combine apricots and water in a saucepan. Cover and simmer for 20 minutes. Cool for 10 minutes. Pour into a blender; cover and process on high speed until smooth. Transfer to a bowl; stir in sugar. cover and chill.

Topping
¾ cup finely chopped almonds
½ cup granulated sugar
1 egg white, lightly beaten

Combine almonds and sugar; set aside.

On a floured surface, roll the balls into 2 ½-inch circles. Spoon about 1 teaspoon of filling onto each. Fold dough over filling and pinch edges to seal. Place on greased baking sheets. Brush tops with egg white; sprinkle with almond mixture. Bake at 375 degrees F for 12 to 15 minutes or until lightly browned.

Yields 4 ½ dozen.