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Apricot-Sour Cream Tea Cookies

(28)
  6 reviews
  • 40 min prep time
  • 1 hr 10 min total time
  • 10 ingredients
  • 24 servings
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Dried apricots, pecans and spice star in these pretty little cookies that earned their way to the Bake-Off® Contest.

Bake-Off® Contest 44, 2010
Margaret Parsons
Royersford, Pennsylvania

Ingredients

Cookies

1
roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
1
cup pecan halves
3/4
cup dried apricots
1/4
cup 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

Steps

  • 1 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.
  • 2 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.
  • 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.
  • 4 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.
  • 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 5 minutes. Dip cookies again; let stand 5 minutes longer or until glaze is set.
  • 1 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.
  • 2 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.
  • 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.
  • 4 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.
  • 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 5 minutes. Dip cookies again; let stand 5 minutes longer or until glaze is set.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
180
Calories from Fat
60
% Daily Value
Total Fat
7g
11%
Saturated Fat
1 1/2g
8%
Trans Fat
1g
1%
Cholesterol
0mg
0%
Sodium
65mg
3%
Total Carbohydrate
29g
10%
Dietary Fiber
0g
0%
Sugars
21g
21%
Protein
1g
1%
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
0 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
®Crisco is a trademark of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2011
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