Home » Recipes » Heritage Cooking Contest 2011 October Neighbors » SECOND PLACE APRICOT-SOUR CREAM TEA COOKIES

SECOND PLACE APRICOT-SOUR CREAM TEA COOKIES

SECOND PLACE APRICOT-SOUR CREAM TEA COOKIES
SECOND PLACE APRICOT-SOUR CREAM TEA COOKIES

SECOND PLACE APRICOT-SOUR CREAM TEA COOKIES

Ingredients

1 roll (16.5 ounce) refrigerated sugar cookies
1 cup pecans, chopped
¾ cup dried apricots
¼ cup apricot preserves
¼ teaspoon ground cinnamon
¼ cup sour cream
¼ cup all-purpose flour
Glaze:
2 cups powdered sugar
1/3 cup milk

Preparation

Let cookie dough stand at room temperature 10 minutes to soften. In food processor, place pecans, apricots, preserves and cinnamon. Cover, process with on/off pulses 20-30 seconds or until pecans and apricots are finely chopped. In a large bowl, mix pecan mixture and sour cream. Add flour. Crumble cookie dough into pecan mixture and stir until well blended. Preheat oven to 350 F. Spray cookie sheets with non-stick coating. Drop 24 heaping, individual tablespoonfuls of dough 2 inches apart onto cookies sheets. Bake 12-15 minutes or until light golden brown. Cool completely. 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 or until glaze is set.

Shirley Ezzell, Franklin County