Apricot-Sour Cream Tea Cookies

(28)
6 reviews.
  • 40 min prep time
  • 1 hr 10 min total time
  • 10 ingredients
  • 24 servings

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

Directions

  1. 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. 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. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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