Drunken Apricot Cookies

Course : Cookies
Serves: 54 cookies
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12 ounces dried apricots
1/2 cup apricot brandy
3/4 cup butter or margarine
1 1/2 cup all-purpose flour
1/4 cup sugar
1/4 teaspoon ground allspice
1 large beaten egg yolk
1/3 cup sour cream
1 cup sifted powdered sugar (optional)

Preparation / Directions:

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.


Nutritional Information:

3238 Calories (kcal); 157g Total Fat; (45% calories from fat); 33g Protein; 391g Carbohydrate; 407mg Cholesterol; 1489mg Sodium

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