Apricot-Sour Cream Tea Cookies
- Servings: 12
- Course: Dessert
Reynolds Kitchens Tip
Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.
- 1 roll Pillsbury® refrigerated sugar cookie dough
- 1 cup pecan halves
- 3/4 cup dried apricots
- 1/4 cup Smucker’s® apricot preserves
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 cup sour cream
- 1/4 cup Pillsbury BEST® all-purpose flour
- 2 cups powdered sugar
- 1/3 cup milk
Let cookie dough stand at room temperature minutes to soften. Meanwhile, heat oven to °F. Line cookie sheets with parchment paper.
In food processor, place pecans, apricots, preserves, cinnamon and cloves. Cover; process, using quick on and off motions, to 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.
Onto cookie sheets, drop dough by heaping tablespoonfuls inches apart. Bake to minutes or until light golden brown. Cool minutes; remove from cookie sheets to cooling racks. Cool completely, about 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 minutes. Dip cookies again; let stand minutes longer or until glaze is set.
Contest Name: BakeOff® Contest
Contestant Name: Margaret Parsons
BakeOff is a registered trademark of General Mills © Smucker’s is a trademark of The J.M. Smucker Company Crisco is a trademark of The J.M. Smucker Company
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