Apricot Cookies

Apricot Cookies

21

"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

servings 202 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 202 kcal
  • 10%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 31.2g
  • 10%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 127 mg
  • 5%

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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Directions

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  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.

Reviews

21
  1. 25 Ratings

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Most helpful positive review

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...

Most helpful critical review

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

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...

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 o...

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

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.

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 f...

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 coo...

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

These were more work then they were worth, but with that being said, we did like the strawberry best!

excellent but should be made smaller -- the cookies were too large