Filled Apricot Cookies Recipe -
Filled Apricot Cookies Recipe
  • READY IN hrs

Filled Apricot Cookies

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"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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Original recipe makes 2 dozen Change Servings
  • PREP

    30 mins
  • COOK

    30 mins

    1 hr 30 mins


  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 More Reviews

Most Helpful Positive Review
Jul 09, 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.

Most Helpful Critical Review
Dec 15, 2003

Sounded okay, tasted like raw pie crust in a way.

Oct 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 they bake up raw dough taste.

Oct 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.

Dec 22, 2007

These are great cookies. Just like mom used to make. The outside is light and flaky, and if rolled in the powdered sugar they are slightly sweet. I loved the apricot filling. Make sure the dough is cold or else it will turn gooey in your hand. If it turns gooey just put the dough back in the frig for a half hour. They take time to make but it is worth it.

Nov 30, 2007

I was determined to make a jam cookie for Christmas this year and I was lured to this recipe by the short list of ingredients. I added about a 1/2 cup of sugar to the dough and I used strawberry jam. I also brushed the tops of the pockets with an egg washed and sprinkled them with sugar before baking. It tastes really good!!! But I couldn't get the jam to stay inside the dough pockets. It would leak out no matter how well they were sealed. I ended up making little quarter-sized cookies topped with jam. I think this would be a great recipe for tartlets, though, and I will try that in the future.

Feb 23, 2011

I am giving this recipe 4 stars, because these tasted great, but I had to add a cup of powdered sugar like another reviewer suggested. As long as you do that they will taste AMAZING!

Jun 06, 2012

Thank you, thank you, thank you J. Wagner for this AWESOME recipe! I don't know why others had so much difficulty or dislikes in the "taste" of this cookie. I follow the directions as is and w/no addition of sugar to the dough...and they are the BEST I have tasted to date. This cookie makes it to my Christmas Cookie Bake- Off every year without fail. I mail my homemade cookies to my sisters who are out of state; and this is one cookie they always request. The only suggestion I would add is that you really need to make sure the dough is totally chilled before you start to roll the dough in your hands, otherwise the butter in the the dough just melts away in your hands. And that should do the trick! Once again, I couldn't tell you what a delicious and tasty cookie this recipe makes. Wish I could give it 10 stars...Thank you J. Wagner!!!


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  • Calories
  • 153 kcal
  • 8%
  • Carbohydrates
  • 12.6 g
  • 4%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 10.8 g
  • 17%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 1.9 g
  • 4%
  • Sodium
  • 118 mg
  • 5%

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

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