Apricot Fold-Ups Recipe - Allrecipes.com

Apricot Fold-Ups

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" If I didn't make these each year for Christmas, I think my husband would disown me."

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Ingredients Edit and Save

Original recipe makes 4 dozen Change Servings


  1. In a medium bowl, stir together the flour and salt. Cut in the cream cheese and margarine until the mixture resembles coarse crumbs. Sprinkle on the milk and vinegar. Work the dough by hand until it holds together in a ball. Divide dough into 4 pieces and refrigerate for 2 hours.
  2. Preheat oven to 400 degrees F (190 degrees C).
  3. On a lightly floured surface, roll out each piece of dough into a rectangle measuring 7 1/2x10 inches. Cut the dough into 2 1/2 inch squares. Place a 1/2 teaspoon dollop of apricot preserves onto the center of each square. Fold each corner to the center and pinch together.
  4. Place cookies on an unprepared cookie sheet, and bake for about 15 minutes in the preheated oven. Drizzle with glaze when cool.
  5. In a small bowl stir together 3/4 cup of confectioners' sugar with 2 tablespoons of water until smooth. Drizzle over the cookies.
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Reviews More Reviews

Most Helpful Positive Review
Sep 12, 2004

LOVE THESE-moist and fruity-yummy for all you with a sweet tooth & looking for something NOT chocolate( : I also make these for Christmas and lost the recipe (thanks 4 posting)

Most Helpful Critical Review
Dec 09, 2014

I've made this recipes for over 40 years. I lost my recipe so hunted for it online. Found a recipe ( not on this site) and it was the same. Cookies were flakey, light and VERY good. Didn't think to save the recipe of course so tried this one. Not good. Tough pastry, not sure about the ratio of ingredients, I think something is off here. Darn


7 Ratings

Sep 21, 2009

This is one of my family favorites as well! It was lost along the way. Thanks for posting it. It is an art to get just the right amount of filling AND have them stay sealed. A tiny bit of water on the edge helps. Also I do not use the glaze, I gently roll them in powder sugar instead while they are still warm. I have discovered that they are too fragile for hot humid summer days of North Georgia. They are usually fine in December though.

Aug 14, 2005

I liked the taste, but mine didn't really stay together. I followed the directions exactly, but while they were baking, they came apart and apricot preserves leaked out of them and all over my pans. I did not use the glaze.

Dec 24, 2014

These are the classic apricot jam cookie that I have made every Christmas-You can make the almond drizzle for these if you use raspberry jam or else leave them unfrosted for a less sweet cookie-Either way they are 10 times better than store bought and make the kids help you too!PS-a little water helps in keeping the points together over the jam

Dec 30, 2012

I have been trying to work this recipe but am having huge problems with it. It rises too much to fold over the cookie. I tried making balls and filling them, but again, it expanded too much to be filled. I couldn't fold them over because they kept coming apart. Honestly, the dough is sooooo tasty, I will do anything to make this work, but I cannot seem to not end up without the apricots all over the parchment paper, (thank goodness for parchment paper!!!) Someone please help me to fill these without all the filling falling out!


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  • Calories
  • 109 kcal
  • 5%
  • Carbohydrates
  • 14.6 g
  • 5%
  • Cholesterol
  • 5 mg
  • 2%
  • Fat
  • 5.5 g
  • 8%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 1 g
  • 2%
  • Sodium
  • 112 mg
  • 4%

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

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