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Filled Apricot Cookies

Filled Apricot Cookies

  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h 30 m
J. WAGNER

J. WAGNER

This is an excellent apricot cookie recipe and it only has 3 ingredients besides the apricot preserves. It has a light flaky dough and isn't too sweet.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 153 kcal
  • 8%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 12.6g
  • 4%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 118 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. In a medium bowl, mix together the margarine, flour, and cream cheese until well blended. Cover and chill for about 30 minutes.
  2. Preheat the oven to 325 degrees F (165 degrees C). Roll the dough into walnut sized balls. Flatten each ball in the palms of your hands to 1/4 inch thickness. Place a small amount of apricot preserves into the center, then fold the circle in half, and pinch the edges to seal. If the edges are not sealed, the preserves will leak out. Place filled cookies onto a greased baking sheet.
  3. Bake for 30 minutes in the preheated oven, or until golden brown. Remove from oven. While cookies are still warm, toss them with confectioners' sugar to coat. Toss them with sugar again when cool, just before serving.
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Reviews

The Newly Mrs. Finch
21

The Newly Mrs. Finch

7/9/2008

the other reviewers are right... if you use just the 3 ingredients for the dough it will definitely be lacking. add 1 cup of powdered sugar and it will come out fine.

Korina M.
12

Korina M.

10/17/2006

I made a few changes to the recipe....I added some coconut to the preserves and rolled the dough out in sugar. Instaed of making small circles....I made 4 big ones and cut the dough in wedges...than rolled it up into little cresents. It looks a lot better that way and the sugar adds just enough sweetness....plus they bake up better....no raw dough taste.

KTS806
12

KTS806

10/15/2003

I was skeptical at first. But these were very easy and tasted great. I used seedless black raspberry jam and they turned out great.

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