Apricot Foldovers Recipe
🕒 Total Time: 1 hour
🕒 Prep Time: 45 minutes
🕒 Cook Time: 15 minutes
🍽️ Servings: 48 cookies
🥧 Yield: 48 cookies
🍪 Category: Dessert
Description:
Indulge in the delightful flavors of apricot with these Apricot Foldovers! Perfect for any occasion, these cookies boast a buttery, flaky crust filled with tender apricots and finished with a sweet icing drizzle. They’re a true crowd-pleaser, sure to disappear quickly from your cookie jar!
Ingredients:
- 12 apricots
- 1/2 cup apricot brandy
- 3/4 cup butter
- 1 1/2 cups all-purpose flour
- 1/4 cup sugar
- 1/2 teaspoon ground allspice
- 1/2 cup sour cream
- 1 egg yolk
- 1/3 cup powdered sugar
Instructions:
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Soak Apricots: Begin by soaking the apricots in apricot brandy for at least an hour, ideally overnight, to infuse them with flavor.
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Prepare Dough: Drain the soaked apricots, reserving the liquid. In a medium bowl, combine flour, sugar, and ground allspice. Cut in the butter until the mixture resembles fine crumbs. For a quick preparation, use a food processor with a few pulses. In a separate bowl, gently blend together the egg yolk and sour cream, then incorporate this mixture into the butter and flour mixture.
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Chill Dough: Divide the dough into quarters and refrigerate for at least 3 hours, or preferably overnight, to allow it to firm up.
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Preheat Oven: Preheat your oven to 350°F (175°C) in preparation for baking.
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Roll and Cut: Roll out each quarter of the chilled dough to a thickness of 1/8 inch. Using a 2 1/2-inch round cookie cutter (preferably fluted), cut out circles from the dough.
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Assemble: Place the cut-out dough circles on an ungreased cookie sheet. Take one apricot and position it on half of each circle, then fold over the other half to partially cover the apricot.
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Bake: Bake the assembled cookies for approximately 12 minutes, or until they are lightly browned. Once baked, transfer them to a wire rack to cool.
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Prepare Icing: While the first batch is baking, prepare the icing by combining powdered sugar with 2-3 tablespoons of the reserved apricot brandy. Optionally, you can cook the brandy until the alcohol smell dissipates.
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Ice and Dry: Once the cookies are completely cooled, dip half of each cookie in the prepared icing. Place the iced cookies back on the wire rack to dry for several hours.
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Storage: Store the Apricot Foldovers in an airtight container at room temperature. They can last for about a week, but are at their best within 2-3 days of baking.
Enjoy these delightful Apricot Foldovers as a sweet treat with a cup of tea or coffee, or share them with friends and family during festive gatherings and special occasions!
