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