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. —Judith McVickers, Pittsburg, Kansas
Apricot Tea Cookies
Apricot Tea Cookies
Prep Time
35 min
Cook Time
20 min
Yield
about 4 dozen
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
- 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.
- 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 2 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.
Nutrition Facts
1 cookie: 71 calories, 3g fat (2g saturated fat), 8mg cholesterol, 29mg sodium, 11g carbohydrate (8g sugars, 0 fiber), 1g protein.
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