Apricot Cookies

Apricot Cookies

21

"These cookies have a great tart and sweet taste. These are not just a Christmas cookie, but they get asked for every year! You can substitute cranberry sauce for apricot preserve, or try doing half apricot and half cranberry, yum!"

Ingredients

{{adjustedServings}} servings 202 cals
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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 202 kcal
  • 10%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 31.2g
  • 10%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 127 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cream the butter and sugar in a medium size mixing bowl. Mix flour, baking powder, salt, egg and vanilla extract into the butter-sugar mixture. Cool dough in the refrigerator for 1 hour.
  3. On a lightly floured surface roll dough out to 1/4 inch thick. Cut the dough into rounds with a round cookie cutter or glass. Using the tip of a teaspoon place a small drop of apricot preserves into the middle of the circle. Brush edges with water and fold the dough over so that the cookie is in the shape of a half moon; seal edges Arrange on ungreased cookie sheets.
  4. Bake for 8 to 12 minutes, or until golden brown. Dust the cookies with powdered sugar while still hot.
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Reviews

21
  1. 25 Ratings

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I re-named these "Turnover Cookies" because they look like mini turnovers. We used apricot and blackberry perserves as a filler and they came out GREAT. Very Yummy. The sprinkling of powdered...

These cookies were outstanding. I tried one and ended up eating 6 more before I forced myself to put them away. I was a little worried when I mixed all the ingredients together because it came o...

pretty good recipe! the dough was dry so we added 1/3 cup oil and 1/3 cup water and they turned out fine!