Apricot sour cream cookies recipe

Apricot Sour Cream Cookies recipe

This article was published by: Matthew

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Ingredients

230 g	butter
300 g	sugar
1 tsp	baking soda
¼ tsp	salt
2 medium	eggs
250 ml	sour cream
120 ml	apricot preserve
380 g	flour

Instructions

In a large mixing bowl beat the butter until softened. Add the sugar, baking soda, and salt. Beat again until well combined.

Beat in eggs, sour cream, and apricot preserves. Add flour and mix well.

Preheat oven to 180°C.

Drop dough with a teaspoon 5 cm apart on an ungreased cookie sheet.

Bake for 8 to 10 minutes or until edges are lightly browned. Cool on a wire rack.

Just before serving brush with melted apricot preserves.

Cookies can be sotred up to 3 days. Store in layers separated by waxed paper in an airtight container in the refrigerator.

Preparation time:
ca. 15 min
Grade of difficulty:
easy
Calories per portion:
n/a