Best Apricot Sour Cream Tea Cookies Recipes

APRICOT SOUR CREAM TEA COOKIES

Apricot Sour Cream Tea Cookies image

Make and share this Apricot Sour Cream Tea Cookies recipe from Food.com.

Provided by Barbell Bunny

Categories Drop Cookies

Time 1h20m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 10

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
2 cups powdered sugar
1/3 cup milk

Steps:

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.

Nutrition Facts : Calories 97.4, Fat 3.6, SaturatedFat 0.7, Cholesterol 1.5, Sodium 4.9, Carbohydrate 16.5, Fiber 0.8, Sugar 13.4, Protein 0.9

APRICOT-SOUR CREAM TEA COOKIES

Apricot-Sour Cream Tea Cookies image

Dried apricots, pecans and spice star in these pretty little cookies that earned their way to the Bake-Off® Contest. Servings # 24

Provided by @MakeItYours

Number Of Ingredients 10

Ingredients

1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 cup Fisher® Chef's Naturals® Pecan Halves
3/4 cup dried apricots
1/4 cup Smucker's® Apricot Preserves
1/4 teaspoon McCormick® Ground Cinnamon
1/4 teaspoon McCormick® Ground Cloves
1/4 cup sour cream
1/4 cup Pillsbury BEST® All Purpose Flour
2 cups powdered sugar
1/3 cup milk

Steps:

Let cookie dough stand at room temperature 10 minutes to soften. Meanwhile, heat oven to 350°F. Spray cookie sheets with Crisco® Original No-Stick Cooking Spray.
In 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 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 24 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.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

You'll also love

Tuna Grilled Korean Style

AVOCADO SALAD WITH TOMATO & RADISH

Bisquick Peach Cobbler

PEANUT BUTTER BON BONS

Cinnamon Roll Peach Cobbler

Mashed Eggplant With Capers, Scallions and Parsley

Slow Cooker Roast Beef Hash

How to Roast Spaghetti Squash

Verjuice Marinated Black Walnuts

Cinnamon berry granola bars

KRAFT Parmesan Pasta Salad

Pork Tenderloin and Pasta in Tomato and Red Bell Pepper Sauce

ADRIANNES RIGATONI PASTA SALAD

Cinnamon Ice Cream Recipe (4.5/5)

Old Fashioned Chocolate Cake With Brown Sugar Frosting

Popcornapalooza

Da Yooper Pasties

Gluten Free Sweet and Spicy Honey Nut Chex® Mix

Tex Mex Firecracker Enchilada Casserole

WHOLE FISH BAKED IN SALT CRUST FROM ÎLE DE RÉ

Apricot sour cream tea cookies are delectable treats that can be enjoyed for any occasion. These cookies are soft and buttery, with a tangy flavor from the sour cream and a sweet hint from the apricot jam. Whether you're looking for something to snack on during tea time or looking for a dessert to serve at a party, these cookies are perfect for any occasion.

Ingredients

To make apricot sour cream tea cookies, you'll need the following ingredients:

1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/4 cup sour cream
1 large egg
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup apricot jam

Instructions

To make apricot sour cream tea cookies, follow these steps:

Step 1: Preheat the oven and prepare the cookie sheets

Preheat your oven to 350 degrees F. Prepare your cookie sheets by lining them with parchment paper.

Step 2: Cream the butter and sugar

In a large mixing bowl, cream together the butter and sugar until light and fluffy.

Step 3: Add the sour cream, egg, and vanilla extract

Add the sour cream, egg, and vanilla extract to the butter and sugar mixture. Beat until well combined.

Step 4: Combine the flour, baking powder, baking soda, and salt

In a separate bowl, combine the flour, baking powder, baking soda, and salt. Whisk together until well combined.

Step 5: Add the dry ingredients to the wet ingredients

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Step 6: Fold in the apricot jam

Fold in the apricot jam until well incorporated.

Step 7: Chill the dough

Chill the dough for at least 30 minutes in the refrigerator.

Step 8: Scoop the dough onto the prepared cookie sheets

Using a cookie scoop, scoop the dough onto the prepared cookie sheets, spacing each cookie about 2 inches apart.

Step 9: Bake the cookies

Bake the cookies in the preheated oven for 12-15 minutes or until the edges are golden brown.

Step 10: Cool the cookies

Allow the cookies to cool for a few minutes on the cookie sheet before transferring them to a wire rack to cool completely.

Conclusion

Apricot sour cream tea cookies are a delicious dessert that is perfect for any occasion. These soft and buttery cookies are easy to make and have a tangy flavor from the sour cream and a sweet hint from the apricot jam. With just a few simple ingredients and steps, you can have a batch of these cookies ready to enjoy in no time. So why not try making them today and see for yourself just how delicious they are!

Valuable Tips for Making Delicious Apricot Sour Cream Tea Cookies

If you're a fan of apricots, sour cream, and cookies, then you're in for a treat with these delicious apricot sour cream tea cookies. But before you start baking, here are some valuable tips to help you make the perfect batch of cookies.

1. Use High-Quality Ingredients

The quality of your ingredients will make all the difference in the final outcome of your cookies. When selecting the ingredients for your apricot sour cream tea cookies, make sure that you use high-quality butter, flour, sugar, and sour cream. As for the apricots, choose fresh, ripe ones that are sweet and juicy.

2. Keep Your Ingredients at Room Temperature

In order for your ingredients to blend together properly, it's best to keep them all at room temperature before using them in the recipe. This is especially important for the butter and sour cream, which should be soft and pliable.

3. Don't Overmix the Dough

When making cookie dough, it's important not to overmix it, as this can cause the cookies to become tough and chewy. Mix the ingredients just until they are combined, then stop. If your dough looks a little crumbly or dry, don't worry – it will come together as you handle it.

4. Chill the Dough Before Baking

After making your cookie dough, it's best to let it chill in the refrigerator for at least an hour before baking. This will make the dough easier to handle and will also help the cookies hold their shape when they bake.

5. Use a Cookie Scoop

To ensure that your cookies are all the same size and shape, use a cookie scoop when portioning out the dough. This will help your cookies cook evenly and will also make them look more uniform.

6. Use Parchment Paper or a Silpat

To prevent your apricot sour cream tea cookies from sticking to the baking sheet, use parchment paper or a Silpat. This will also make clean-up much easier and will help your cookies cook more evenly.

7. Don't Overbake Your Cookies

The key to making perfectly soft and chewy cookies is to not overbake them. Keep a close eye on your cookies as they bake, and remove them from the oven as soon as they are slightly golden around the edges. They will continue to cook and firm up as they cool on the baking sheet.

8. Store Your Cookies Properly

After your apricot sour cream tea cookies have cooled, store them in an airtight container at room temperature for up to one week. You can also freeze them for up to three months, but be sure to let them thaw completely before serving. With these valuable tips in mind, you're ready to make the perfect batch of apricot sour cream tea cookies. Enjoy!