Beatrice Savitz's Apricot Cookies

Beatrice Savitz's Apricot Cookies


"My grandmother, a wonderful baker and cook, made these."
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1 h servings 209 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 209 kcal
  • 10%
  • Fat:
  • 6.2 g
  • 10%
  • Carbs:
  • 38.1g
  • 12%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 47 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Place apricots, lemon juice, white sugar in a small saucepan. Add enough water to just cover the apricots. Bring to a boil, and cook until fruit is soft. Chop coarsely.
  3. Sift flour, oatmeal and brown sugar together. Melt butter or margarine over low heat and stir into flour mixture. Put 2/3 of this mixture into 8 x 8 inch greased pan. Spread apricot mixture over crust. Sprinkle remaining oatmeal mixture over apricots.
  4. Bake for about 35 minutes.



I had a difficult time with these "cookies." When I cooked them, there was still too much moisture in them. I cooked them longer and it only helped a little bit. They never really solidified....

I *wanted* this recipe to work so badly -- it looked like it would taste great, plus the name is too good to resist. I had great results with the apricot filling by pureeing the boiled apricot ...