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
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.
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