Reviewed: Feb. 6, 2009

Although these cookies looked very pretty, I was disappointed with the overall flavor of the cookie. The filling and glaze were the saving grace to an otherwise bland cookie. What helped me make the dough with a good consistency is that i warmed up the butter for 3-5 seconds in the microwave, then I mashed it with the cold cream cheese with a fork, in a seperate bowl. Then I added it to the dry mix, and I refrigerated it for about an hour. I placed the dough between two pieces of floured wax paper, then rolled it out. Using a pizza cutter, I cut out the edges to form a large sqaure, then I cut out 2" squares from there. I then placed the squares on the cookie sheet, put the filling in the middle and pinched the opposite corners together. I then folded the tops of the corners to one side to ensure that they would stick together while baking. I'm sad the flavor didn't match the presentation, but I hope this helps the rest of you make beautiful cookies!

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MissD

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Reviewed: Jan. 19, 2009

A perennial favorite by all my family and friends. A bit of work to prepare, but well worth the effort. Absolutely delicious.

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Baileyb66

Cooking Level: Intermediate

Living In: Richmond, Virginia, USA

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Reviewed: Dec. 20, 2008

We loved these cookies! I have made them with dried cherries and dried apricots. Both were yummy. I used plain yogurt instead of sour cream. It made no difference in flavor at all. I did need to add 2 Tbsp. of sour cream/yogurt instead of one to make the mixture form a ball.

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Lucy

Cooking Level: Intermediate

Home Town: Alhambra, California, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Dec. 18, 2008

These are so delicious, but unfortunately mine could win the ugliest cookie contest. I wanted to give them in a basket of cookies I made for a friend for Christmas, but it looks like I'll have to eat them myself as they truly do look like I made them blindfolded. I definitely had problems with the dough directions and mine never formed anything that looks like a ball by flipping the ingredients around with a fork. I had to use my hands and still kind of ended up with chunks. They are quite delicious -- maybe I'm just more of a cook than a baker! Maybe I'll try again when my Mom comes into town and can supervise.

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mureksoy

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Reviewed: Dec. 16, 2008

These are delicious; however, not all my cookies look as pretty as the ones in the photo. I actually don't love baking, and since these were the last type of cookie I made on a long baking day, maybe I was just a bit pooped out and overwhelmed. They are worthy of a second try, but next time, I'll only concentrate on one recipe at a time. (P.S. Check out the recipe and my review of rumballs. Now, this is a super simple cookie recipe that is quite delicious and you don't have to be a baker!!)

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KIMMYKUP

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Reviewed: Dec. 14, 2008

Notes: 4 oz. cream cheese= 1/2 cup (in case you have a big Costco tub of it like I did!); for the sauce I would recommend putting it on a very low heat to simmer and stir it nearly constantly - I didn't and mine burned. I ended up using apricot preserves which worked great (although it will be all over your baking sheet as mentioned by another reviewer) I used a pastry cutter to cut in the butter and the cream cheese. It was nicely blended into chuncks but didn't form a ball. I lightly fomed it into a ball w/ my hands. The cookies look best if you only use pieces of dough that are cut into even sqaures with sharp points. I used a Silpat mat to bake which works awesome for cookies like this! Anyway, the end result is I thought they were good but I wasn't convinvced I was going to make them again because they were a lot of work. However, my husband LOVED them!

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Luv2Harp

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Reviewed: Dec. 12, 2008

I was so excited aout making these cookies. Not ony did they sound delicious, they looked pretty in the picture. I am a well seasoned cook and I had the same experience one other reviewer had with the dough being overwhelmed with the amount of butter and cream cheese. I mostly noticed chunks of butter in the dough. This yielded a thin flaky cookie that fell apart very easily and looked pretty flat and unattractive. I can't imagine what I did wrong, but I sure would be embarrassed to show them to anyone. At least they taste good, but not good enough to make again.

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foxylady1

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Reviewed: Dec. 12, 2008

I've been looking for a recipe for cookies my husband's grandmother used to make for him - called apricot footballs by his family. I thought these could fit the description. He said he liked these, but I'm not impressed. I would have liked more detail on mixing, not sure my dough was quite right. Maybe cutting in cream cheese didn't go as it should have. The pictures look nice, but mine weren't so pretty - speckled with chunks, not smooth.

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Kris W.

Cooking Level: Intermediate

Home Town: Springfield, Illinois, USA

Living In: Moscow, Idaho, USA

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Reviewed: Dec. 12, 2008

I'm just making these now for christmas, MMMmm they look so good, and great reviews.looks like i may have to make another batch tho..lol

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val

Cooking Level: Expert

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Reviewed: Nov. 4, 2008

PHENOMENAL recipe! I am constantly asked to make there - and they're now a holiday staple in my family. Outstanding.

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Bailey

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Reviewed: Dec. 17, 2007

My mom started making these a few years ago and now I look forward to them every year! We make ours without the glaze and have them with tea. You can also use fancier jams...my favorite is almond apricot. You cannot go wrong with them simple little cookies!!

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Nicole73

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

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Reviewed: Dec. 16, 2007

I've been looking for the best apricot recipe cookie like my mom used to make. This is BETTER than my mom used to make! The dough is easy to work with (as opposed to some other recipes I've tried) and the apricot filling is far and above the store bought type. These will be a Christmas tradition for me now every year!

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Lori P.

Cooking Level: Expert

Home Town: Yukon, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: May 2, 2007

These quickly disappeared shortly after I made them so I'm guessing that everyone liked them! I used apricot jelly but I would recommend using dried apricots, like the recipe called for because when they baked, the jelly seeped out and the cookies seemed kinda flat. I also sprinkled a little cinnamon and nutmeg over the filling before baking and changed the glaze a little bit too; I used melted butter and milk instead of water. If I make these again, I'll probably add some chopped walnuts too.

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SarahS

Living In: Ringwood, New Jersey, USA

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Reviewed: Apr. 24, 2007

Loved these! They are pretty and delicious! I made the apricot filling as described; it was very easy to make and excellent. I also drizzled the glaze which is a nice touch. These cookies don't look so great when they come out of the oven (at least mine didn't), but once you drizzle the glaze on you don't see any imperfections. The only change I will make next time is to use milk or cream for the glaze instead of water. I will make these again and again. Oh - and I froze the butter, and then grated it using a small box grater. Makes it easer to work into the flour.

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BONS77

Cooking Level: Intermediate

Home Town: New York, New York, USA

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Reviewed: Dec. 16, 2006

I made 11 types of cookies for a Christmas party. I doubled this reciepe and STILL only 15 of these made it to the party. I used powdered sugar instead of icing and apricot preserves instead of making the filling. VERY yummy! I will definately be making these again!

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dalensandi

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Reviewed: Dec. 12, 2006

I made 8 different cookie recipes from this site and these were eaten by my family before I could pack them in tins! They are awesome and pretty to look at. Instead of using the drizzle part, I just sprinkled powdered sugar over them. Very delicious! Also, keep your eye on simmering sauce, will overboil easily.

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