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Apricot Tea Cookies
SUBMITTED BY:
Judith McVickers
"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."
RECIPE RATING:
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(6)
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PREP TIME
35 Min
COOK TIME
20 Min
READY IN
55 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
1 1/4 cups all-purpose flour
6 tablespoons sugar
1/8 teaspoon salt
4 ounces cream cheese
1/2 cup cold butter
1 tablespoon sour cream
FILLING:
1 1/4 cups chopped dried apricots or cherries
1/2 cup sugar
5 tablespoons orange juice
GLAZE:
1 cup confectioners' sugar
4 teaspoons water
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DIRECTIONS
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.
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REVIEWS
Reviewed on Dec. 12, 2006 by Rachael V.
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Rachael V.
Dec. 12, 2006
I made 8 different cookie recipes from this site and these were eaten by my family before I could pack them in tins! They are awesome and pretty to look at. Instead of using the drizzle part, I just sprinkled powdered sugar over them. Very delicious! Also, keep your eye on simmering sauce, will overboil easily.
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3 users found this review helpful
I made 8 different cookie recipes from this site and these were eaten by my family before I...
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Reviewed on Dec. 16, 2006 by dalensandi
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dalensandi
Dec. 16, 2006
I made 11 types of cookies for a Christmas party. I doubled this reciepe and STILL only 15 of these made it to the party. I used powdered sugar instead of icing and apricot preserves instead of making the filling. VERY yummy! I will definately be making these again!
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2 users found this review helpful
I made 11 types of cookies for a Christmas party. I doubled this reciepe and STILL only 15 of...
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Reviewed on Apr. 24, 2007 by
BONS77
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BONS77
Apr. 24, 2007
Loved these! They are pretty and delicious! I made the apricot filling as described; it was very easy to make and excellent. I also drizzled the glaze which is a nice touch. These cookies don't look so great when they come out of the oven (at least mine didn't), but once you drizzle the glaze on you don't see any imperfections. The only change I will make next time is to use milk or cream for the glaze instead of water. I will make these again and again. Oh - and I froze the butter, and then grated it using a small box grater. Makes it easer to work into the flour.
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1 user found this review helpful
Loved these! They are pretty and delicious! I made the apricot filling as described; it was...
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Reviewed on Dec. 17, 2007 by
Nicole73
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Nicole73
Dec. 17, 2007
My mom started making these a few years ago and now I look forward to them every year! We make ours without the glaze and have them with tea. You can also use fancier jams...my favorite is almond apricot. You cannot go wrong with them simple little cookies!!
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My mom started making these a few years ago and now I look forward to them every year! We...
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Reviewed on Dec. 16, 2007 by
Lori P.
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Lori P.
Dec. 16, 2007
I've been looking for the best apricot recipe cookie like my mom used to make. This is BETTER than my mom used to make! The dough is easy to work with (as opposed to some other recipes I've tried) and the apricot filling is far and above the store bought type. These will be a Christmas tradition for me now every year!
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I've been looking for the best apricot recipe cookie like my mom used to make. This is BETTER...
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Reviewed on May 5, 2007 by
SarahS
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SarahS
May 5, 2007
These quickly disappeared shortly after I made them so I'm guessing that everyone liked them! I used apricot jelly but I would recommend using dried apricots, like the recipe called for because when they baked, the jelly seeped out and the cookies seemed kinda flat. I also sprinkled a little cinnamon and nutmeg over the filling before baking and changed the glaze a little bit too; I used melted butter and milk instead of water. If I make these again, I'll probably add some chopped walnuts too.
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These quickly disappeared shortly after I made them so I'm guessing that everyone liked them! ...
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