2 (6 oz.) dried apricots
1/2 c. apricot brandy
1 1/2 c. flour
1/4 c. sugar
1/4 tsp. allspice, ground
3/4 c. butter
1 egg yolk, beaten
1/3 c. sour cream

APRICOT BRANDY ICING:

1 c. powdered sugar
2-3 tbsp. reserved apricot Brandy to make drizzle consistency

Soak apricots in 1/2 cup brandy for 1 hour. Drain, reserving liquid, pat apricots dry. Combine flour, sugar and allspice, cut in butter until it looks like crumbs. Add egg yolk and sour cream, blend into flour mixture. Cover, chill several hours or overnight. Divide dough into 2 equal portions, keep chilled until ready to be used. On floured board roll out 1/2 dough to 1/8" thick, cut 2 1/2" round. Place one apricot on 1 half of each cookie; fold over leaving apricot showing.

Bake at 350 degrees for 12 minutes or until cookies are lightly browned. Combine powdered sugar and reserved brandy to make icing. Drizzle over cookies.