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
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 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
- Cholesterol
- 0mg
- 0%
- Sodium
- 65mg
- 3%
- Total Carbohydrate
- 29g
- 10%
-
- Dietary Fiber
- 0g
- 0%
- Sugars
- 21g
- Protein
- 1g
- 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
© 2016 ®/TM General Mills All Rights Reserved