Apricot Tea Cookies
- Ready In:
- 1hr 45mins
- Ingredients:
- 11
- Yields:
-
4 dozen
ingredients
- 1 1⁄4 cups all-purpose flour
- 6 tablespoons sugar
- 1⁄8 teaspoon salt
- 4 ounces cream cheese
- 1⁄2 cup cold butter, cubed
- 1 tablespoon sour cream
-
FILLING
- 1 1⁄4 cups chopped dried apricots
- 1⁄2 cup sugar
- 5 tablespoons orange juice
-
GLAZE
- 1 cup confectioners' sugar
- 4 teaspoons water
directions
- In a large mixing bowl, combine the flour, sugar and salt. Cut in cream cheese and butter until mixture resembles coarse crumbs. Add sour cream, tossing with a fork until dough forms a ball. Cover and refrigerate for at least 1 hour.
- Meanwhile, in a large saucepan, combine the filling ingredients; bring to a boil. Reduce heat; cover and simmer 10 minutes. Uncover, simmer 7-9 minutes longer or until most of the liquid is absorbed, stirring occasionally. Cool.
- Divide dough in half. On a well-floured surface, roll out each portion into a 10-inch square; cut each into 2-inch squares. Place about 1/2 teaspoon of filling in the center of each square. Bring two opposite corners of square to the center; pinch firmly to seal.
- Place on greased baking sheets. Bake at 325 degrees for 16-19 minutes, or until edges are lightly browned. Remove to wire racks to cool. Combine the glaze ingredients. Place a piece of wax paper under the wire rack to catch the glaze drippings and make it easy to clean up. Drizzle the glaze over cooled cookies.
- NOTE: Passive work time includes placing the dough in the refrigerator for 1 hour.
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RECIPE SUBMITTED BY
TasteTester
United States
Our family moved to Florida from New York in the 90's, so I've brought not only many of the recipes my family has passed down, but have learned to cook some great Southern dishes as well.? When I found RZ, it opened up a whole new world of cooking -- cuisine from different countries, tried-and-true family hand-me-down recipes, and some interesting and delicious dishes I would never have found on my own.