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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3 cups all-purpose flour |
1 cup butter, softened |
3/4 cup sugar |
1/8 teaspoon salt |
1 large egg |
2 cups sour cream |
1 1/2 cups powdered sugar |
1 cup chopped pecans, toasted |
1 teaspoon vanilla extract |
1 (8-ounce) jar apricot preserves |
powdered sugar (optional) |
whipped cream (optional) |
Directions:
1. Pulse flour and next 3 ingredients in a food processor 7 or 8 times or until mixture is crumbly. Add egg, and pulse 4 or 5 times until dough forms. Divide dough into 7 equal portions, shaping each portion into a ball.
2. Roll each ball to a 9-inch circle on inverted greased 9-inch cakepans covered with parchment paper.
3. Bake, in batches, at 350° for 10 to 12 minutes or until golden. Cool on pans.
4. Beat sour cream and next 3 ingredients at medium speed with an electric mixer until combined; chill.
5. Process preserves in a food processor until smooth.
6. Spread 6 cookie layers alternately with about 3 tablespoons sour cream mixture and 3 tablespoons apricot preserves; stack. Top with remaining cookie layer; chill 8 hours. Sprinkle top with powdered sugar, if desired; pipe whipped cream around outer edge, if desired.
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