Form dough into fairly flat disc and cover in plastic wrap. Chill in fridge for an hour.
Preheat oven to 350 degrees, and prepare your cookie sheets either with silpats or parchment paper.
On a lightly floured surface roll dough out to 1/4 inch thick - or so. Cut dough into circles.
Place a small spoon of preserves into middle of each circle. Brush edges of dough circle with water and fold dough in half to create a crescent. Press firmly on the edges to seal.
1/2 cup apricot preserves
Bake the at 350 degrees for 9 to 11 minutes, or until just lightly golden brown.
Let cool 2-3 minutes, then dust the cookies with powdered sugar while still hot. Let finish cooling on wire cooling racks.
1/4 cup powdered sugar
These keep in a tightly sealed container at room temperature for up to 3 days.
I had an open jar of apricot preserves - and yum! - but use whatever you have on hand. This would be great with cherry or pomegranate or peach preserves, too.
For more tips and tricks, be sure to read the full article above.