Apricot Explosions

5 Reviews Add a Pic
Recipe by  dschecht

“I love apricots and there are not many cookies with apricots in them. This one rocks!!”

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Adjust Servings

Original recipe yields 2 dozen


  1. In large mixing bowl, combine sugar, eggs, and shortening together by hand. Add flour and baking powder; mix well. Divide dough in half.
  2. Spread half of dough in 10 x 15 inch pan. Spread preserves over dough. Sprinkle walnuts on top and then sprinkle cinnamon on top
  3. Grate second half of dough on top (crumble). Press down gently. Bake for 1/2 hour at 350 degrees F (175 degrees C). Cut into squares when cool.

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Reviews (5)

Rate This Recipe


Very good. I cut the flour to 3cups. & Added 12/ cup more of apricot.



Great Apricot flavor



They are great with vanilla ice cream. A bit too crumbly to eat on their own. And a bit dry without ice cream. The apricots are good in them though.

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Amount Per Serving (12 total)

  • Calories
  • 480 cal
  • 24%
  • Fat
  • 24.6 g
  • 38%
  • Carbs
  • 60.7 g
  • 20%
  • Protein
  • 6.3 g
  • 13%
  • Cholesterol
  • 35 mg
  • 12%
  • Sodium
  • 94 mg
  • 4%

Based on a 2,000 calorie diet



previous recipe:

Raspberry and Apricot Rugelach


next recipe:

Apricot Bars I