I can well imagine how busy everyone has been these past few weeks and how much you have yet to do. Everyone is running around doing their last-minute shopping while attending holiday parties and preparing meals.The thought of holiday baking seems daunting with all of your other commitments. Well I am going to help you with this recipe. These cookies are fast and easy to make without skimping on flavour. The addition of sugar and cinnamon adds enough spice and sweetness to make them impossible to resist.
I hope you enjoy the cookies.
Wishing you and your families a Holiday Season be filled with peace, love and happiness and a Happy New Year!
Makes 16 cookies
¼ cup granulated sugar
1 tsp. ground cinnamon
1 package frozen pie shells
½ cup apricot jam
1 cup walnuts, finely chopped
½ cup golden raisins
2 tbsp. unsalted butter, melted
Preheat oven to 375 degrees F. Line 2 cookie sheets with parchment paper or silicone baking liners.
Thaw pie shells for 30 minutes at room temperature. Mix sugar and cinnamon in a small bowl.
Remove each pie shell from the pie sheet and lie flat on a cutting board. Spread half of the jam on each shell. Sprinkle with ½ cup walnuts and ¼ cup raisins and 1 tbsp. sugar and cinnamon mixture on each. Make sure that the toppings are spread all the way to the edge.
Using a pizza cutter or a sharp knife, evenly cut each round into 8 wedges. Starting at the wide edge roll each wedge toward the narrow edge and bend slightly into a crescent shape.
Space cookies 2 inches apart on the baking sheets with the pointed edge underneath.
Brush melted butter on each crescent and sprinkle with cinnamon sugar on top.
Bake until pale golden brown and slightly puffy, about 25 minutes. Make sure you rotate the sheets halfway through the baking time.
Let the cookies cool on the sheets for 5 minutes and then transfer them to a wire rack to cool for about an hour.
Cookies can be stored in an airtight container for 1 week.
Recipe adapted from America’s Test Kitchen Christmas Cookies