1 c Butter or margarine
1 1/2 c Granulated sugar
1 ts Baking soda
1/4 ts Salt
2 Eggs
1 Carton (8 oz.) dairy sour
-cream
1/2 c Apricot preserves
3 1/4 c 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.
Yields
60 Servings