Cape May woman's cookie 'is like eating a bite of pie'

Patricia Smith shows off her apricot crescent cookies.

Patricia Smith's apricot crescent cookie, which is the recipe she submitted for the 12 Days of Cookies contest, was her late mother's favorite.

"I think I found it (the recipe) in an old magazine from 20 years ago," said Smith, who was the first person in her family to make Christmas cookies. "I like to share them with people, take them to places as hostess gifts, give them to friends."

All the ingredients can be found in a grocery store, but Smith, of Cape May, said she only makes the cookies around Christmastime.

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"This recipe is a bit different from all the other Christmas cookie recipes I have collected and use. It is like eating a bite of pie and what can be bad about that! Over the years, it has become a favorite of our family, and everyone looks forward to seeing it on the cookie plate," Smith said.

The hardest part of making the cookie is rolling the dough, Smith said.

"This particular dough, you need it nice and cold. That's why it's refrigerated. At first, it's a little hard to work with. It gets easier as it gets a little bit warmer," Smith said. "You can't be afraid to put a lot of sugar on it. The sugar keeps it (the dough) from sticking."

Vincent Jackson

Apricot Crescents


•1 cup butter (no substitutions)

•2 cups all-purpose flour

•1 egg yolk

•1/2 cup sour cream

•1 cup apricot preserves

•1 cup flaked coconut

•1/2 cup finely chopped pecans



In a bowl, cut butter into flour until the mixture resembles coarse crumbs.

Beat egg yolk and sour cream; add to crumb mixture and mix well.

Chill several hours or overnight.

Divide dough into fourths.

On a generously sugared surface, roll each portion into a 10-inch circle.

Turn dough over to sugar top side.

Combine preserves, coconut and pecans.

Spread over circles.

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 1 inch apart on a parchment-covered, baking sheet.

Bake at 350 degrees for 15 to 17 minutes or until set and very lightly browned.

Immediately remove to wire rack to cool.

Makes: 4 dozen.

Note: May be made ahead and stored in a tin in a cool place.

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