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Apricot Tea Cookies

 Apricot Tea Cookies
It just wouldn't be Christmas without these dainty melt-in-your-mouth cookies of my platter! Filled with apricots and drizzles with frosty glaze, they couldn't be more delectable.
24 ServingsPrep: 35 min. + chilling Bake: 20 min.

Ingredients

  • 1-1/4 cups King Arthur Unbleached 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

  • 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.
  • 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.

2 of 2

Apricot Tea Cookies (continued)

Directions (continued)

  • 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.
  • 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. Yield:
  • About 4 dozen.
Nutritional Facts: 1 serving (2 each) equals 141 calories, 6 g fat (3 g saturated fat), 16 mg cholesterol, 70 mg sodium, 22 g carbohydrate, 1 g fiber, 1 g protein.