Apricot Sour Cream Tea Cookies

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 1 roll refrigerated sugar cookie dough (16.5 oz)
• 1 cup pecan halves
• 3/4 cup dried apricot
• 1/4 cup apricot preserves
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 cup sour cream
• 1/4 cup all-purpose flour
• 2 cups powdered sugar
• 1/3 cup milk

Recipe

• 1 preheat oven to 350°f.
• 2 line cookie sheets with parchment paper.
• 3 in a food processor, place pecans, apricots, preserves, cinnamon and cloves.
• 4 cover; process with on-and-off pulses 20 to 30 seconds or until pecans and apricots are finely chopped and mixture holds together.
• 5 in a large bowl, mix pecan mixture and sour cream.
• 6 crumble cookie dough into pecan mixture, stir with wooden spoon until well blended.
• 7 stir in flour until well blended.
• 8 drop dough by heaping tablespoonfuls 2 inches apart onto cookie sheets.
• 9 bake 12 to 15 minutes or until light golden brown.
• 10 cool on cookie sheets 2 minutes; remove to cooling racks.
• 11 cool completely, about 20 minutes.
• 12 place waxed paper under cooling racks.
• 13 in medium bowl, stir powdered sugar and milk until smooth.
• 14 dip tops of cookies into glaze; place on racks and let stand 5 minutes.
• 15 dip cookies again; let stand 5 minutes longer or until glaze is set.