Apricot White Buttermilk Fudge Pecan Teacakes


Prep time
30 minutes
Cooking time
30 minutes
Total time
1 hour


4 oz
unsalted butter, softened
3⁄4 c
+ 2 T granulated sugar, divided
2 U
1 oz. premium white chocolate baking squares
2 U
eggs, separated
1⁄4 c
1 t
vanilla extract
2 3⁄4 c
1⁄4 t
1⁄2 t
ground cinnamon
1⁄2 c
dried apricots, finely chopped
1⁄4 c
finely chopped pecans
1 t


Preheat oven to 350° F. Spray 15" x 11" x 1/2" cookie sheets with non-stick cooking spray or line with parchment paper.  Place butter in a large mixing bowl.  Add 3/4 C sugar and beat until well mixed with electric mixer. Melt white chocolate squares in microwave on high for 1 1/2 - 2 minutes as directed on package. Add to mixture and mix well. In a small bowl, mix slightly beaten egg yolks with buttermilk along with vanilla and add to mixture. In a medium bowl, mix together flour, salt, and cinnamon and add, gradually, to mixture and mix until all flour mixture is incorporated. Mix in chopped dried apricots. Refrigerate for 15 minutes. Mix chopped pecans with remaining 2 T sugar. In a small bowl, mix egg whites with water until slightly beaten. Roll mixture into walnut-sized balls. Dip balls into egg whites and roll in mixture of chopped pecans and sugar. Place on prepared cookie sheets. Bake for 10-12 minutes or until bottoms are lightly browned. Cool on wire racks.