Preparation:
Soak apricots in brandy overnight. Drain; reserving liquid. Pat apricots
dry.
In mixing bowl, combine flour, sugar and allspice. Cut in the margarine till
the mixture resembles fine crumbs. Combine egg yolk and sour cream and blend
into the flour mixture. Cover and chill overnight.
Roll out on half of the dough at a time to 1/8-inch thickness; cut with
2-1/2
inch round cutter. Place cookie dough round on an ungreased cookie sheet.
Place one apricot on one half of each cookie. Fold over other half, leaving
apricot showing.
Bake in 350° oven for about 12 minutes or until lightly browned. Remove and
cool.
If desired, combine powdered sugar and 2-3 tablespoons reserved apricot
brandy. Dip half of each cookie in icing. |
