Apricot Sour Cream Tea Cookies
- Ready In:
- 1hr 20mins
- Ingredients:
- 10
- Yields:
-
24 cookies
- Serves:
- 24
ingredients
- 1 roll refrigerated sugar cookie dough (16.5 oz)
- 1 cup pecan halves
- 3⁄4 cup dried apricot
- 1⁄4 cup apricot preserves
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon ground cloves
- 1⁄4 cup sour cream
- 1⁄4 cup all-purpose flour
-
Glaze
- 2 cups powdered sugar
- 1⁄3 cup milk
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.
Questions & Replies
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RECIPE SUBMITTED BY
Barbell Bunny
United States
<p>I am an amateur cook and baker, but I love experimenting with new recipes and adapting them to my tastes, macros, and dietary preferences.</p>
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