Apricot Sour Cream Tea Cookies

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READY IN: 1hr 20mins
SERVES: 24
YIELD: 24 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F.
  • Line cookie sheets with parchment paper.
  • In a food processor, place pecans, apricots, preserves, cinnamon and cloves.
  • Cover; process with on-and-off pulses 20 to 30 seconds or until pecans and apricots are finely chopped and mixture holds together.
  • In a large bowl, mix pecan mixture and sour cream.
  • Crumble cookie dough into pecan mixture, stir with wooden spoon until well blended.
  • Stir in flour until well blended.
  • Drop dough by heaping tablespoonfuls 2 inches apart onto cookie sheets.
  • Bake 12 to 15 minutes or until light golden brown.
  • Cool on cookie sheets 2 minutes; remove to cooling racks.
  • Cool completely, about 20 minutes.
  • Place waxed paper under cooling racks.
  • In medium bowl, stir powdered sugar and milk until smooth.
  • Dip tops of cookies into glaze; place on racks and let stand 5 minutes.
  • Dip cookies again; let stand 5 minutes longer or until glaze is set.
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