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Apricot Tea Cookies

TOTAL TIME: Prep: 35 min. + chilling Bake: 20 min. YIELD: about 4 dozen.
It just wouldn't be Christmas without these dainty melt-in-your-mouth apricot cookies on my platter! Filled with fruit and drizzled with frosty glaze, they couldn't be more delectable.

Ingredients

  • 1-1/4 cups all-purpose flour
  • 6 tablespoons sugar
  • 1/8 teaspoon salt
  • 4 ounces cream cheese
  • 1/2 cup cold butter, cubed
  • 1 tablespoon sour cream
  • FILLING:
  • 1-1/4 cups chopped dried apricots
  • 1/2 cup sugar
  • 5 tablespoons orange juice
  • GLAZE:
  • 1 cup confectioners' sugar
  • 4 teaspoons water

Directions

  • 1. In a large bowl, combine the flour, sugar and salt. Cut in cream cheese and butter until mixture resembles coarse crumbs. Add sour cream, tossing with a fork until dough forms a ball. Cover and refrigerate for at least 1 hour.
  • 2. Meanwhile, in a large saucepan, combine the filling ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Uncover; simmer 7-9 minutes longer or until most of the liquid is absorbed, stirring occasionally. Cool.
  • 3. Divide dough in half. On a well-floured surface, roll out each portion into a 10-in. square; cut each into 2-in. squares. Place about 1/2 teaspoon of filling in the center of each square. Bring two opposite corners of square to the center; pinch firmly to seal.
  • 4. Place on greased baking sheets. Bake at 325° for 18-20 minutes or until edges are lightly browned. Remove to wire racks to cool. Combine the glaze ingredients; drizzle over cooled cookies.

Nutrition Facts

2 cookies: 141 calories, 6g fat (3g saturated fat), 16mg cholesterol, 70mg sodium, 22g carbohydrate (15g sugars, 1g fiber), 1g protein.

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