25g CARB
Serves 24
Hands on 50 min.
Total 3 hr. 30 min.
1. In a bowl beat butter with a mixer on medium 30 seconds. Add the ½ cup sugar, the baking powder, and salt. Beat until combined, scraping bowl as needed. Add sour cream, egg, and vanilla; beat until combined. Beat in flour. Divide dough in half. Cover and chill dough about 1½ hours or until easy to handle.
2. In another bowl combine apricots and enough boiling water to cover. Let stand 1 hour. Drain apricots; blot dry on paper towels. Finely chop. Combine apricots and the 1½ Tbsp. sugar.
3. Preheat oven to 375°F. On a lightly floured surface roll half of the dough to ⅛ inch thick (keep remaining dough chilled until ready to use). Using a 2-inch round cookie cutter, cut dough into rounds, rerolling scraps as necessary.
4. Arrange half the cutouts 1 inch apart on ungreased cookie sheets. Brush outer edges of cutouts with water. Spoon rounded teaspoons of apricot mixture in centers of cutouts on cookie sheets. Lay remaining cutouts over filling. Using tines of a fork, lightly press edges of assembled cookies to seal. If desired, make a small slit in tops of cookies.
5. Bake 8 to 9 minutes or until firm and bottoms are lightly browned. Remove; cool on wire racks. Repeat with remaining dough and filling.
6. For icing, in a bowl stir together the remaining ingredients; add more milk, 1 tsp. at a time, if needed to reach drizzling consistency. Drizzle icing on cooled cookies.
PER SERVING (1 cookie each) cal. 132, fat 3 g total (2 g sat. fat), chol. 8 mg, sodium 67 mg, carb. 25 g, fiber 1 g, sugar 12 g, pro. 2 g
*Sugar Sub Use Splenda Sugar Blend. Follow package directions to use ½ cup and 1½ Tbsp. granulated sugar equivalents. We do not recommend a sub for the powdered sugar.
PER SERVING with Sub Same as above, except cal.124, CARB 22 g (10 g sugars)