The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Aug. 17, 2009
Tasty and pretty. It is a thin frosting almost more of a glaze, but it set nicely on top of my cake and tasted subtle and delicious.
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Photo by MEEMEEBULUGA

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Aug. 30, 2008
I wanted a jelly frosting for peanut butter cupcakes, and this was the simplest I found. I just used margarine, powdered sugar, and blackberry preserves in place of apricot. It turned out delicious. I can't wait to try it again with different flavors.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Feb. 14, 2008
Just what I needed for a white layer cake that I filled with apricot/passion fruit preserves. I subbed in these preserves and omitted the pecans. This topped the cake perfectly, a keeper for sure!
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.67 star rating.
Reviewed: Jun. 10, 2007
This was real sticky even the next day
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Cooking Level: Intermediate

Home Town: Hampton, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Sep. 23, 2005
Great frosting for these cookies. I can't wait to try it with strawberry or peach or blackberry preserves. Thanks, Mary Ann.
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Cooking Level: Professional

Living In: Wilmington, Delaware, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Oct. 20, 2000
A real compliment to the frosted apricot cookie recipe. I used no sugar added Smuckers jam and they were still quite sweet but not too sweet. Good!
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