Apricot sour cream cookies are a delicious and moist cake-like recipe.
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3/4 cup sugar
1/2 cup Land O Lakes® Butter softened
1/2 cup sour cream
1 large Land O Lakes® Egg
1/2 teaspoon almond extract
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup chopped dried apricots
Large grain sugar, if desired
Sliced almonds, if desired
Heat oven to 350°F.
Combine sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add sour cream, egg and almond extract; continue beating until well mixed. Add flour, baking soda and salt; beat at low speed, scraping bowl often, until well mixed. Stir in chopped apricots.
Drop dough by tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Sprinkle with sugar and almonds, if desired. Bake 10-12 minutes or until lightly browned.
Keep these delicious moist cookies in a container with a tight-fitting lid.
Explore reviews fromour online community
I added 1/4 cup chocolate chips and they went so well with dried apricots. The cookies were soft, moist and really delicious. I think I'll bake this again and again. I didn't sprinkle sugar on the cookies because I don't like anything too sweet. I didn't have any almond slices either. But the cookies were so good already. I love Landolakes' recipes.
This soft drop cookie is soooooooo very delicious. I make these every year during Christmas. Def. one of my favorites as well as my father and sister.