INGREDIENTS

INSTRUCTIONS

Place the flour and salt in a food processor, and pulse to combine. Add the
butter, and pulse 10 times. Pulse in the cream cheese until the mixture
becomes crumbly. Sprinkle in the buttermilk, and pulse until the mixture
comes together when pressed. Transfer the dough to a work surface, and
divide into thirds. Wrap each third in plastic, and shape into a disc.
Refrigerate discs for at least 3 hours, or overnight. Heat the oven to 375
degrees. Line a baking sheet with a Silpat baking mat. In a small bowl
combine apricots, sugar, and nutmeg; set aside. On a floured board, roll
out one of the discs to 1/8-inch thickness. Using an inverted bowl, cut
dough into a 7 1/2- to 8-inch circle. Using a pizza cutter, cut the dough
into wedges, dividing it first in half, then into quarters, then into
eighths. Brush each section lightly with jam, and sprinkle with about 1/2
teaspoon of apricot mixture, leaving the narrow ends clear. Roll each
cookie into a crescent shape, beginning at the wide end, and place on the
prepared baking sheet. Brush each cookie with egg white, and sprinkle with
almonds and then sanding sugar. Refrigerate until firm, about 15 minutes.
Bake until golden brown, 18 to 20 minutes. Cool on a wire rack, and store
in an airtight container. Repeat with remaining two-thirds of dough. Makes
24 cookies.
Recipe Source: Martha Stewart Living - <www.marthastewart.com>
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Recipe by: Martha Stewart
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