Apricot-Sour Cream Tea Cookies
- Servings: 12
- Course: Dessert
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Ingredients
Cookies
- 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
Glaze
- 2 cups powdered sugar
- 1/3 cup milk
Directions
Step 1
Let cookie dough stand at room temperature minutes to soften. Meanwhile, heat oven to °F. Line cookie sheets with parchment paper.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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
City: Royersford
State: PA
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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