Apricot Cookies Recipe - Allrecipes.com
Apricot Cookies Recipe

Apricot Cookies

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 4 dozen Change Servings
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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 More Reviews

Most Helpful Positive Review
Dec 15, 2003

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.

 
Most Helpful Critical Review
Mar 10, 2013

The dough was too dry, made the recipe as written.The dough cracked and crumbled when folding over. What a mess :(

 

23 Ratings

Oct 18, 2005

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.

 
Dec 17, 2005

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

 
Dec 20, 2002

QUITE TASTY...JUST DON'T MAKE YOUR CIRCLES TOO BIG, A JUICE GLASS WORKS WELL. DON'T OVERFILL AS THE FRUIT WILL SPILL OUT AND BURN.

 
Dec 24, 2007

This cookie didn't look very good, but boy it tasted great! It passed the husband & father-in-law test! As someone else wrote, my dough seemed crumbly, but after some hand kneading, came out fine, still cracked alot, but as long as you don't mind an "ugly cookie", no big deal. I made blackberry and apricot and they were a hit!

 
Dec 08, 2005

was looking for a good nut tossy recipe and came across this. I tried it just to see when my family did our annual cookie baking. My grandmother who is set in her ways was amazed with this cookie. So was everyone else by the end of the night I had none left!!!!! Have to mix up more for the holidays now. We used apricot, peach, and raspberry fillings yummy!!!!!

 
Jan 23, 2007

Awsome dough, goes perfect with jam. I made them yesterday and I will be needing to make some more soon.

 

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Nutrition

  • Calories
  • 202 kcal
  • 10%
  • Carbohydrates
  • 31.2 g
  • 10%
  • Cholesterol
  • 29 mg
  • 10%
  • Fat
  • 8 g
  • 12%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 2 g
  • 4%
  • Sodium
  • 127 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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