1
Soak apricots in brandy for at least an hour, but preferably overnight.
2
Drain and reserve liquid.
3
In a medium bowl combine flour, sugar and allspice, cut in butter until mixture resembles fine crumbs.
4
Combine egg yolk and sour cream and gently blend mixture into butter/flour mixture.
5
Divide dough in quarters and refrigerate for at least 3 hours or, preferably, overnight.
6
Preheat oven to 350 degrees.
7
Roll out each quarter the dough into 1/8 thickness, cut with a 2 1/2" round (fluted is preferred) cookie cutter.
8
Place on an ungreased cookie sheet, place one apricot on half of each cookie and fold over other half to leave apricot partially exposed.
9
Bake for approximately 12 minutes or until lightly browned.
10
Cool on a rack.
11
While baking prepare next batch.
12
For icing combine powdered sugar with 2-3 tablespoons of the reserved apricot brandy.
13
After completely cooled, dip half the cookie in icing and leave on a wire rack to dry for several hours.
14
Store in an airtight container at room temperature for about a week, but are at their peak for 2-3 days.