Print Recipe

Apricot Sour Cream Cookies



  • 1 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


  1. Cut butter into flour until mixture resembles fine crumbs.
  2. Combine egg yolk with sour cream; blend into flour mixture. Cover and chill overnight.
  3. Divide dough into 4 equal portions, (Keep each portion chilled until ready to use.)
  4. 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.
  5. 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.
  6. Bake at 350 degrees F for about 10 to 15 minutes or until lightly browned.
  7. Remove to cooling rack.

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