Prep Time 40m
Cook Time 15m
Ready Time 70m
Yield 2 dozen cookies


Ingredients
COOKIES
  • 1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
  • 1 cup Fisher® Chef's Naturals® Pecan Halves
  • 3/4 cup dried apricots
  • 1/4 cup Smucker's® Apricot Preserves
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 cup sour cream
  • 1/4 cup Pillsbury BEST™ All Purpose Flour
GLAZE
  • 2 cups powdered sugar
  • 1/3 cup milk
Preparation Directions
  • Step 1Let cookie dough stand at room temperature 10 minutes to soften. Meanwhile, heat oven to 350°F. Spray cookie sheets with Crisco® Original No-Stick Cooking Spray.
  • Step 2In food processor, place pecans, apricots, preserves, cinnamon and cloves. Cover; process with on-and-off pulses 20 to 30 seconds or until pecans and apricots are finely chopped and mixture holds together.
  • Step 3In large bowl, mix pecan mixture and sour cream. Crumble cookie dough into pecan mixture, stir with wooden spoon until well blended. Stir in flour until well blended.
  • Step 4Drop dough by 24 heaping tablespoonfuls 2 inches apart onto cookie sheets. Bake 12 to 15 minutes or until light golden brown. Cool on cookie sheets 2 minutes; remove to cooling racks. Cool completely, about 20 minutes.
  • Step 5Place 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 longer or until glaze is set.
Bake-Off is a registered trademark of General Mills ©2010 Fisher and Chef’s Naturals are registered trademarks of John B. Sanfilippo & Son, Inc., Elgin, IL 60123-7820
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