Apricot-Sour Cream Tea Cookies

Dried apricots, pecans and spice star in these pretty little cookies that earned their way to the Bake-Off® Contest.

PillsburyRecipe by Pillsbury

Rated 3.5 Stars
12345Rated 0 Stars
12345
(2)

0

40 minutes

1 hour 10 minutes

2 dozen cookies



Recipe
Recipe
Versions
Nutrition
Tips &
Techniques

Recipe Versions

Put your own twist on this recipe!

To create a version of this recipe, just
or join.

Nutrition Info

  • 1 Cookie
  • 180
  • 7g
    (Saturated Fat 1 1/2g, Trans Fat 1g)
  • 0mg
  • 65mg
  • 29g
    (Dietary Fiber 0g, Sugars 21g)
  • 1g
  • Percent Daily Value*
  • 4%
  • 0%
  • 0%
  • 2%
  • Exchanges
  • 1 1/2
  • 2
  • Carbohydrate Choices
  • 2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

No tips for this one.

We don't have any special tips or techniques for this recipe.

Ingredients

  • Cookies
  • 1  roll (16.5 oz) Pillsbury® refrigerated sugar cookies
  • 1  cup Fisher® Chef's Naturals® 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

  1. 1Let 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. 2In 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. 3In 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. 4Drop 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. 5Place 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.

Categories: Course, Desserts, Cookies

Add a Comment
Rated 3.5 Stars
12345Rated 0 Stars
12345
Please enter a comment.
See something fishy? Let us know. We'll take down any content that violates our Community Rules.Report abuse

Latest Blog Posts

New Recipes

See All
 
Contact Us / Privacy Policy / Terms of Use / Community Guidelines / Site Map platefull Advertise on Platefull