Sour Cream-Apricot Cookies

1. 1

   In a large mixing bowl beat butter with an electric mixer on medium to high speed about 30 seconds or until softened.

2. 2

   Add the sugar, baking soda, and salt.

3. 3

   Beat until combined.

4. 4

   Beat in eggs, sour cream, and apricot preserves until combined.

5. 5

   Beat in as much of the flour as you can with the mixer.

6. 6

   Using a wooden spoon, stir in any remaining flour.

7. 7

   Drop dough from a rounded teaspoon 2 inches apart on an ungreased cookie sheet.

8. 8

   Bake in 350F (180C) oven for 8 to 10 minutes or until edges are lightly browned.

9. 9

   Cool on cookie sheet for 1 minute.

10. 10

    Remove cookies from cookie sheet and cool on a wire rack.

11. 11

    Store in layers separated by waxed paper in an airtight container in the refrigerator for up to 3 days.

12. 12

    Just before serving, if desired, brush with melted apricot preserves.

13. 13

    To melt preserves, heat them in a saucepan over low heat, stirring constantly.

* Per serving · 4 servings · Values may vary.

No additional tips available.