Apricot Foldovers

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 48
YIELD: 48 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Soak apricots in brandy for at least an hour, but preferably overnight.
  • Drain and reserve liquid.
  • In a medium bowl combine flour, sugar and allspice, cut in butter until mixture resembles fine crumbs.
  • (can be done quickly with a few pulses in a food processor) Combine egg yolk and sour cream and gently blend mixture into butter/flour mixture.
  • Divide dough in quarters and refrigerate for at least 3 hours or, preferably, overnight.
  • Pre heat oven to 350 degrees.
  • Roll out each quarter the dough into 1/8 thickness, cut with a 2 1/2" round (fluted is preferred) cookie cutter.
  • Place on an ungreased cookie sheet, place one apricot on half of each cookie and fold over other half to leave apricot partially exposed.
  • Bake for aprox 12 minutes or until lightly browned.
  • Cool on a rack.
  • While baking prepare next batch.
  • For icing combine powdered sugar with 2-3 tblspn of the reserved apricot brandy.
  • I like to cook the brandy until the alcohol smell is gone, but it's fine either way.
  • After completly cooled dip half the cookie in icing and leave on a wire rack to dry for several hours.
  • Store in an airtight container at room temperature for about a week, but are at their peak for 2-3 days.
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