APRICOT FOLDOVERS
Steps:
- Soak apricots in 1/2 cup brandy for 1 hour or overnight. Drain, reserving liquid; pat apricots dry (I don't pat dry) In mixing bowl combine flour, sugar, and allspice; cut in butter til mixture resembles fine crumbs. Combine egg yolk and sour cream; blend into flour mixture. Cover; chill several hours or overnight. Divide into two equal portions; keep chilled till ready to use. On lightly floured surface, roll out one half of dough at a time to 1/8-inch thickness; cut with 2 1/2 inch flute round cutter. Place each cookie on ungreased cookie sheet. Place one apricot on on half of each cookie fold over other half, leaving apricot showing. Bake in 350 degree oven about 12 minutes or until cookies are lightly browned. Remove from cookie sheet; cool on wire rack. Dip half of each cookie in Apricot Brandy Icing. Apricot Brandy Icing: Combine 1 cup sifted powdered sugar and 2 to 3 tablespoons of reserved apricot brandy to make of drizzling consistency.
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