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Country Kitchen
October 1, 2011 Previous Recipe | Next Recipe
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TOFFEE GRAHAM COOKIES
CHOCOLATE CHIP TURTLE COOKIES
SWEET POTATO COOKIES
OATMEAL DREAM COOKIES
SUGAR COOKIES
DAISY CHOCO-SCUTTERBOTCH COOKIES
THIRD PLACE SALTED PEANUT CHEWS
SECOND PLACE APRICOT-SOUR CREAM TEA COOKIES
FIRST PLACE BUTTER PECAN BARS
SECOND PLACE APRICOT-SOUR CREAM TEA COOKIES

1 roll (16.5 ounce) refrigerated sugar cookies
1 cup pecans, chopped
cup dried apricots
cup apricot preserves
teaspoon ground cinnamon
cup sour cream
cup all-purpose flour
Glaze:
2 cups powdered sugar
1/3 cup milk

Let cookie dough stand at room temperature 10 minutes to soften. In food processor, place pecans, apricots, preserves and cinnamon. Cover, process with on/off pulses 20-30 seconds or until pecans and apricots are finely chopped. In a large bowl, mix pecan mixture and sour cream. Add flour. Crumble cookie dough into pecan mixture and stir until well blended. Preheat oven to 350 F. Spray cookie sheets with non-stick coating. Drop 24 heaping, individual tablespoonfuls of dough 2 inches apart onto cookies sheets. Bake 12-15 minutes or until light golden brown. Cool completely. Place waxed paper under cooling racks. In medium bowl, stir powdered sugar and milk until smooth. Dip tops of cookies into glaze; place on racks and let stand 5 minutes. Dip cookies again; let stand 5 minutes or until glaze is set.

Shirley Ezzell, Franklin County





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