Sour cream-apricot cookies
60 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Butter or margarine |
| 1½ | cup | Granulated sugar |
| 1 | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| 2 | Eggs | |
| 1 | Carton (8 oz.) dairy sour cream | |
| ½ | cup | Apricot preserves |
| 3¼ | cup | All-purpose flour |
| Apricot preserves; melted, optional | ||
Directions
1. In a large mixing bowl beat butter with an electric mixer on medium to high speed about 30 seconds or until softened. Add the sugar, baking soda, and salt. Beat until combined. Beat in eggs, sour cream, and apricot preserves until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
2. Drop dough from a rounded teaspoon 2 inches apart on an ungreased cookie sheet. Bake in 350 oven for 8 to 10 minutes or until edges are lightly browned. Cool on cookie sheet for 1 minute. Remove cookies from cookie sheet and cool on a wire rack. Store in layers separated by waxed paper in an airtight container in the refrigerator for up to 3 days. Just before serving, if desired, brush with melted apricot preserves. To melt preserves, heat them in a saucepan over low heat, stirring constantly.
Makes about 60.
Recipe by: Unknown Cookbook Posted to MC-Recipe Digest V1 #753 by L979@... on Aug 21, 1997