*  Exported from  MasterCook  *
 
                         Sour Cream-Apricot Cookies
 
 Recipe By     : Unknown Cookbook
 Serving Size  : 60   Preparation Time :0:00
 Categories    : All Newly Typed Not Shared       Cookies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           butter or margarine
    1 1/2  cups          granulated sugar
    1      teaspoon      baking soda
      1/4  teaspoon      salt
    2                    eggs
    1      carton        (8 oz.) dairy sour cream
      1/2  cup           apricot preserves
    3 1/4  cups          all-purpose flour
                         Apricot preserves, melted -- optional
 
 1.  In a large mixing bowl beat butter with an electric mixer on medium to
 high speed about 30 seconds or until softened.  Add the sugar, baking soda,
 and salt.  Beat until combined.  Beat in eggs, sour cream, and apricot
 preserves until combined.  Beat in as much of the flour as you can with the
 mixer.  Using a wooden spoon, stir in any remaining flour.
 
 2.  Drop dough from a rounded teaspoon 2 inches apart on an ungreased cookie
 sheet.  Bake in 350 oven for 8 to 10 minutes or until edges are lightly
 browned.  Cool on cookie sheet for 1 minute.  Remove cookies from cookie
 sheet and cool on a wire rack.  Store in layers separated by waxed paper in
 an airtight container in the refrigerator for up to 3 days.  Just before
 serving, if desired, brush with melted apricot preserves.  To melt preserves,
 heat them in a saucepan over low heat, stirring constantly.  Makes about 60.
 
                    - - - - - - - - - - - - - - - - - -