Apricot Sour Cream Tea Cookies Recipes

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APRICOT SOUR CREAM TEA COOKIES



Apricot Sour Cream Tea Cookies image

Make and share this Apricot Sour Cream Tea Cookies recipe from Food.com.

Provided by Barbell Bunny

Categories     Drop Cookies

Time 1h20m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 10

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

Steps:

  • Preheat oven to 350°F.
  • Line cookie sheets with parchment paper.
  • In a 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.
  • In a 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.
  • Drop dough by 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.
  • Place 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.

Nutrition Facts : Calories 97.4, Fat 3.6, SaturatedFat 0.7, Cholesterol 1.5, Sodium 4.9, Carbohydrate 16.5, Fiber 0.8, Sugar 13.4, Protein 0.9

APRICOT TEA BREAD



Apricot Tea Bread image

I received this recipe from a radio program many years ago. It has been a favorite of my family ever since. -Lyn Robitaille, East Hartland, Connecticut

Provided by Taste of Home

Time 1h10m

Yield 2 loaves (12 slices each).

Number Of Ingredients 14

1/2 cup butter, softened
1 cup sugar
3 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1 cup sour cream
1 cup chopped dried apricots
1 cup chopped pecans
TOPPING:
1/2 cup all-purpose flour
1/4 cup sugar
1/4 cup cold butter

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. , Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in apricots and pecans. , Spoon into two greased 8x4-in. loaf pans. For topping, combine flour and sugar in a small bowl; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts : Calories 216 calories, Fat 12g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 134mg sodium, Carbohydrate 25g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.

APRICOT TEA COOKIES



Apricot Tea Cookies image

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.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield about 4 dozen.

Number Of Ingredients 13

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

Steps:

  • 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 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.

Nutrition Facts : Calories 141 calories, Fat 6g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 70mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.

APRICOT TEA COOKIES



Apricot Tea Cookies image

I found this recipe in a Taste of Home magazine, and made these cookies for Christmas last year. My family and our guests loved these little melt-in-your-mouth cookies.

Provided by TasteTester

Categories     Dessert

Time 1h45m

Yield 4 dozen

Number Of Ingredients 11

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
1 1/4 cups chopped dried apricots
1/2 cup sugar
5 tablespoons orange juice
1 cup confectioners' sugar
4 teaspoons water

Steps:

  • In a large mixing 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 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-inch square; cut each into 2-inch 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 degrees for 16-19 minutes, or until edges are lightly browned. Remove to wire racks to cool. Combine the glaze ingredients. Place a piece of wax paper under the wire rack to catch the glaze drippings and make it easy to clean up. Drizzle the glaze over cooled cookies.
  • NOTE: Passive work time includes placing the dough in the refrigerator for 1 hour.

Nutrition Facts : Calories 843.9, Fat 34.2, SaturatedFat 21.3, Cholesterol 93.5, Sodium 327, Carbohydrate 131.9, Fiber 4.1, Sugar 96.7, Protein 8

APRICOT TEA COOKIES



Apricot Tea Cookies image

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.

Provided by Allrecipes Member

Time 55m

Yield 24

Number Of Ingredients 11

1 ¼ cups all-purpose flour
6 tablespoons sugar
⅛ teaspoon salt
4 ounces cream cheese
½ cup cold butter
1 tablespoon sour cream
1 ¼ cups chopped dried apricots or cherries
½ cup sugar
5 tablespoons orange juice
1 cup confectioners' sugar
4 teaspoons water

Steps:

  • In a large mixing 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, combine filling ingredients in a saucepan; 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. Set the filling aside to 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 two opposite corners of square to the center; pinch firmly to seal. Place on greased baking sheets. Bake at 325 degrees F 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 : Calories 140.8 calories, Carbohydrate 22 g, Cholesterol 15.6 mg, Fat 5.7 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 3.6 g, Sodium 52.6 mg, Sugar 16.1 g

APRICOT CRESCENT COOKIES



Apricot Crescent Cookies image

This apricot crescent cookie recipe was given to me by my cousin back in the late 70's. It's been a must-have for the holidays ever since, and a big hit whenever I serve them at parties.

Provided by SER

Categories     Desserts     Cookies

Time 3h55m

Yield 60

Number Of Ingredients 8

1 cup unsalted butter, softened
1 (8 ounce) package cream cheese, softened
1 tablespoon sour cream
2 cups all-purpose flour
½ cup powdered sugar
¼ teaspoon salt
½ cup apricot preserves
2 tablespoons powdered sugar, or to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Blend butter, cream cheese, and sour cream together in a large bowl with an electric mixer. Stir in flour, 1/2 cup powdered sugar, and salt until well blended.
  • Wrap dough in waxed paper and chill until firm enough to roll, at least 3 hours, or overnight.
  • Divide dough into thirds. Keep dough in the refrigerator while working on one portion at a time. Roll each portion into a 12 1/2x10-inch rectangle. Cut into 2 1/2-inch squares using a fluted pastry wheel.
  • Place a dot, about 1/4 teaspoon, of preserves in the center of each square. Bring up two diagonal corners to the center, pinching together to seal, or secure with a toothpick. Place on ungreased cookie sheets.
  • Bake in the preheated oven until firm, but not brown, about 12 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more. Sift remaining powdered sugar over the cooled cookies.

Nutrition Facts : Calories 67.3 calories, Carbohydrate 6.3 g, Cholesterol 12.3 mg, Fat 4.5 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 2.8 g, Sodium 22.4 mg, Sugar 2.4 g

APRICOT-SOUR CREAM SCONES



Apricot-Sour Cream Scones image

Categories     Bread     Fruit     Breakfast     Brunch     Bake     Apricot     Sour Cream     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8

Number Of Ingredients 11

2 cups all purpose flour
1/4 cup (packed) golden brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
2/3 cup sour cream
1 teaspoon vanilla extract
1/2 cup chopped dried apricots
1 large egg, beaten to blend (for glaze)
Additional golden brown sugar

Steps:

  • Preheat oven to 400°F. Mix first 5 ingredients in large bowl. Add butter; rub in with fingertips until mixture resembles coarse meal. Make well in center of mixture. Add sour cream and vanilla to well. Using fork, stir sour cream mixture into dry mixture until dough forms. Turn out onto lightly floured surface. Sprinkle apricots over. Knead dough until apricots are incorporated, about 10 turns. Flatten dough into 8-inch round. Cut into 8 wedges.
  • Transfer wedges to baking sheet. Brush with egg. Sprinkle with brown sugar. Bake until golden, about 20 minutes. Serve warm or at room temperature.

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