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Apricot-Sour Cream Tea Cookies

  • Servings: 12
  • Course: Dessert

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  • 1 roll Pillsbury® refrigerated sugar cookie dough
  • 1 cup pecan halves
  • 3/4 cup dried apricots
  • 1/4 cup Smucker’s® apricot preserves
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 cup sour cream
  • 1/4 cup Pillsbury BEST® all-purpose flour


  • 2 cups powdered sugar
  • 1/3 cup milk


Step 1

Let cookie dough stand at room temperature minutes to soften. Meanwhile, heat oven to °F. Line cookie sheets with parchment paper.

Step 2

In food processor, place pecans, apricots, preserves, cinnamon and cloves. Cover; process, using quick on and off motions, to seconds or until pecans and apricots are finely chopped and mixture holds together.

Step 3

In 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.

Step 4

Onto cookie sheets, drop dough by heaping tablespoonfuls inches apart. Bake to minutes or until light golden brown. Cool minutes; remove from cookie sheets to cooling racks. Cool completely, about minutes.

Step 5

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 minutes. Dip cookies again; let stand minutes longer or until glaze is set.

Contest Name: BakeOff® Contest

Contestant Name: Margaret Parsons
City: Royersford
State: PA

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