APRICOT FOLDOVERS

facebook share image   twitter share image   pinterest share image   E-Mail share image



Apricot Foldovers image

Make and share this Apricot Foldovers recipe from Food.com.

Provided by Steve_G

Categories     Dessert

Time 1h

Yield 48 cookies, 48 serving(s)

Number Of Ingredients 9

12 ounces dried apricots
1/2 cup apricot brandy
3/4 cup cold butter, , cut into 1/2 half cubes
1 1/2 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon ground allspice
1 large beaten egg yolk
1/3 cup sour cream
1 cup powdered sugar

Steps:

  • Soak apricots in brandy for at least an hour, but preferably overnight.
  • Drain and reserve liquid.
  • In a medium bowl combine flour, sugar and allspice, cut in butter until mixture resembles fine crumbs.
  • (can be done quickly with a few pulses in a food processor) Combine egg yolk and sour cream and gently blend mixture into butter/flour mixture.
  • Divide dough in quarters and refrigerate for at least 3 hours or, preferably, overnight.
  • Pre heat oven to 350 degrees.
  • Roll out each quarter the dough into 1/8 thickness, cut with a 2 1/2" round (fluted is preferred) cookie cutter.
  • Place on an ungreased cookie sheet, place one apricot on half of each cookie and fold over other half to leave apricot partially exposed.
  • Bake for aprox 12 minutes or until lightly browned.
  • Cool on a rack.
  • While baking prepare next batch.
  • For icing combine powdered sugar with 2-3 tblspn of the reserved apricot brandy.
  • I like to cook the brandy until the alcohol smell is gone, but it's fine either way.
  • After completly cooled dip half the cookie in icing and leave on a wire rack to dry for several hours.
  • Store in an airtight container at room temperature for about a week, but are at their peak for 2-3 days.

Nutrition Facts : Calories 76, Fat 3.4, SaturatedFat 2.1, Cholesterol 12.7, Sodium 22.3, Carbohydrate 11.3, Fiber 0.7, Sugar 7.5, Protein 0.8

There are no comments yet!