Sour Cream-Apricot Cookies
Submitted by oakesn
Soft sour cream drop cookies with apricot preserves baked right into the dough. Brush with warm apricot glaze for a fruity shine. Makes 5 dozen in about 30 minutes.
YIELD
5 dozenPREP
20 minCOOK
10 minREADY
30 minThese are cakey, pillowy drop cookies with a fruity twist that sneaks up on you.
Apricot preserves go straight into the dough alongside sour cream, giving each cookie a soft crumb and a subtle stone-fruit sweetness. They bake up pale with lightly browned edges and stay tender for days when stored in the fridge.
For a little extra something, brush the cooled cookies with warm melted apricot preserves right before serving. It adds a glossy finish and doubles down on the apricot flavor.
Kitchen Tips
- Drop the dough from a rounded teaspoon, not a tablespoon. These spread, and bigger scoops will run together.
- Pull them when the edges are just lightly browned. The centers will look slightly underdone but will set up as they cool on the sheet.
- Store in the fridge between layers of waxed paper. The sour cream keeps them moist but also means they’re best kept cold.
- Only brush with the apricot glaze right before serving. It softens if it sits too long.
Ingredients
Directions
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.
Drop dough from a rounded teaspoon 2 inches apart on an ungreased cookie sheet. Bake in 350℉ (180℃) 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.
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