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| RECIPE FOR APRICOT SOUR CREAM COOKIES |
| Title: | Apricot Sour Cream Cookies | | Category: | Shaped Cookies | | Rating: |  | Instructions:
Apricot Sour Cream Cookies1 cup butter 2 cups all-purpose flour 1 egg yolk, beaten 1/2 cup sour cream 1 small jar apricot preserves 1/2 cup finely chopped pecans or walnuts Cut butter into flour until mixture resembles fine crumbs. Combine egg yolk with sour cream; blend into flour mixture. Cover and chill overnight. Divide dough into 4 equal portions, (Keep each portion chilled until ready to use.) On a lightly floured surface roll each portion into a 10-inch circle. Spread the preserves on top of each circle and sprinkle the nuts on top of the preserves. With a fluted pastry wheel (or a regular knife), cut each circle into 12 wedges (like a pizza). Beginning at the wide end of each wedge, roll toward the point. Place on ungreased cookie sheet. Bake at 350 degrees F for about 10 to 15 minutes or until lightly browned. Remove to cooling rack.
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