Soft Apricot Pecan Cookies with Sweet Glaze
These tender drop cookies combine the richness of sour cream with chopped dried apricots and pecans, creating a delightfully soft texture and fruity-nutty flavor. Built on convenient refrigerated sugar cookie dough and enhanced with warm spices like cinnamon and cloves, they're finished with a smooth powdered sugar glaze that sets to a beautiful shine. Perfect for afternoon tea, holiday cookie exchanges, or when you want homemade cookies without starting completely from scratch. The apricot preserves bind the fruit and nut mixture while adding extra sweetness and moisture to every bite.
Ingredients
Instructions
- 1
Let cookie dough stand at room temperature 10 minutes to soften
- 2
Heat oven to 350°F and spray cookie sheets with cooking spray
- 3
Process pecans, apricots, preserves, cinnamon and cloves with on-and-off pulses 20 to 30 seconds until finely chopped and mixture holds together
- 4
Mix pecan mixture and sour cream in large bowl
- 5
Crumble cookie dough into pecan mixture and stir with wooden spoon until well blended
- 6
Stir in flour until well blended
- 7
Drop dough by 24 heaping tablespoonfuls 2 inches apart onto cookie sheets
- 8
Bake 12 to 15 minutes or until light golden brown
- 9
Cool on cookie sheets 2 minutes then remove to cooling racks
- 10
Cool completely about 20 minutes
- 11
Place waxed paper under cooling racks
- 12
Stir powdered sugar and milk until smooth
- 13
Dip tops of cookies into glaze and place on racks
- 14
Let stand 5 minutes then dip cookies again
- 15
Let stand 5 minutes longer or until glaze is set
Tips
Let the cookie dough soften at room temperature for easier mixing and better texture incorporation.
Double-dip the cookies in glaze for a thicker, more professional-looking coating that sets beautifully.
Space cookies 2 inches apart as they will spread slightly during baking.
Good to Know
Store in airtight container at room temperature up to 1 week
Cookies can be made 1 day ahead without glazing, then glazed before serving
Serve at room temperature on platters or in cookie tins
Common Mistakes
Don't eat raw cookie dough after adding flour to avoid foodborne illness
Don't overbake or cookies will be dry instead of soft
Don't skip the double glazing for best appearance and flavor
Substitutions
Dairy-Free Swaps
General Alternatives
may need slight texture adjustment
FAQ
Can I make these without a food processor?
Yes, finely chop the pecans and apricots by hand with a sharp knife, then mix with preserves and spices until well combined.
What if my glaze is too thick?
Add milk 1 teaspoon at a time until you reach the right consistency for dipping. It should coat the cookie but not be too runny.
How long do these cookies keep?
Store in an airtight container at room temperature for up to 1 week. The glaze may soften slightly over time but they'll still taste great.