APRICOT-SOUR CREAM TEA COOKIES

facebook share image   twitter share image   pinterest share image   E-Mail share image



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

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.

There are no comments yet!