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Recipe: Apricot and Pecan Crescent Cookies

Rank: Easy

Directions

  1. Cut store-bought pie dough into 26 wedges (like a pizza). Starting from the tip, spread apricot jam over the top two-thirds of each wedge; sprinkle with chopped pecans. Roll from the fat end in to form a crescent shape. Brush with beaten egg and chill 40 minutes. Bake 40 to 45 minutes at 435 degrees.

Source: Apricot and Pecan Crescent Cookies

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