Recipe For Cooking Apricot Sour Cream Cookies

Toaster Oven Cookies :: Cookie Cutter and Ball Cookies

Apricot Sour Cream Cookies

1 C. butter
2 C. flour
1 egg yolk, beaten
1/2 C. sour cream
1 sm. jar apricot preserves
1/2 C. finely chopped pecans or walnuts

Cut butter into flour until mixture resembles fine crumbs.

Combine egg yolk with sour cream; blend into flour mixture. Cover and chill overnight.

Divide dough into 4 equal portions, (Keep each portion chilled until ready to use.)

On a lightly floured surface roll each portion into a 10-in. circle. Spread the preserves on top of each circle and sprinkle the nuts on top of the preserves.

With a fluted pastry wheel (or a regular knife), cut each circle into 12 wedges (like a pizza).
Beginning at the wide end of each wedge, roll toward the point. Place on unprepared cookie sheet. Bake at 350 degrees F for about 10 to 15 min. or until lightly browned.

Remove to cooling rack.