Apricot Cookies

Apricot Cookies

20 Reviews 1 Pic
Kathy Lusk
Recipe by  Kathy Lusk

“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!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 dozen

ADVERTISEMENT

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.

Share It

Reviews (20)

Rate This Recipe
BARBARA A.
30

BARBARA A.

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 sugar gives them a more fanciful look. I suggest a larger, flatter base so that you can add more filling without having it leak out the sides of the folded cookies and becoming a baked on mess. Plus, I wanted them to ooze more when you bite into them. They spread, so do not crowd your cookie sheet.

Trixiethewonderferret
28

Trixiethewonderferret

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 out more crumbily than doughy but once I kneaded it by hand it turned to dough. Once out of the refrig. add some water to your hands and knead it again to make it softer and rollable. I did half with apricot and half with raspberry, and both were delicious. You can use any filling you want because it's the dough flavor that stands out. This is definitely a keeper! Thanks Kathy.

gsmps
19

gsmps

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

More Reviews

Similar Recipes

Apricot and White Chip Cookies with Almonds
(27)

Apricot and White Chip Cookies with Almonds

Apricot Bars I
(21)

Apricot Bars I

Chocolate Chip Apricot Cookies
(21)

Chocolate Chip Apricot Cookies

Filled Apricot Cookies
(14)

Filled Apricot Cookies

Frosted Apricot Cookies
(7)

Frosted Apricot Cookies

Granny's Filled Cookies
(7)

Granny's Filled Cookies

Nutrition

Amount Per Serving (24 total)

  • Calories
  • 202 cal
  • 10%
  • Fat
  • 8 g
  • 12%
  • Carbs
  • 31.2 g
  • 10%
  • Protein
  • 2 g
  • 4%
  • Cholesterol
  • 29 mg
  • 10%
  • Sodium
  • 127 mg
  • 5%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Chocolate Chip Apricot Cookies

>

next recipe:

Apricot Butter Fluff Cookies