Ingredients
2 cups all-purpose flour
1 teaspoon granulated sugar
1 pinch salt
1 cup vegetable shortening
1 cup sour cream
1 large egg
12 cup apricot preserves
12 cup walnuts, chopped
powdered sugar, for dusting
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German V-blade slicer — safer than flat mandoline, multiple inserts
Vegetables organized by botanical family — deep understanding of produce
Afro-Asian-Southern plant-based cooking — flavor-driven, soulful
Adjustable stand — hold cookbook or tablet at eye level while cooking
Crank sifter aerates flour — lighter cakes, even cocoa dusting
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combine the flour, sugar, and salt in a bowl. cut in the vegetable shortening until the mixture resembles coarse crumbs. with a fork stir in the sour cream and egg until a stiff dough forms. cover and chill for a least 4 hours or overnight. preheat the oven to 350 degrees f. grease 2 baking sheets. divide the dough into 3 pieces. on a floured surface, roll out each piece to an 11-inch round. spread one-third of the apricot preserves evenly over each round, and sprinkle each round with one-third of the walnuts. cut each round into 12 wedges. starting at the wide end, roll up each wedge. place seam side down on the prepared baking sheets, placing the cookies about 1-inch apart and curving the ends to form crescent shapes. bake for 25 to 30 minutes, until lightly colored. dust the warm cookies with powdered sugar and transfer to wire racks to cool.