Apricot Cookies

Rating: 4.1 stars
29 Ratings
  • 5 star values: 14
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 2

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!

By Kathy Lusk
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

  • 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.

  • Bake for 8 to 12 minutes, or until golden brown. Dust the cookies with powdered sugar while still hot.

Nutrition Facts

Per Serving:
202.4 calories; 2 g protein; 31.2 g carbohydrates; 28.1 mg cholesterol; 126.5 mg sodium. Full Nutrition

Reviews (25)

Read More Reviews

Most helpful positive review

BARBARA A.
Rating: 4 stars
12/15/2003
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 sugar gives them a more fanciful look. I suggest a larger flatter base so that you can add more filling without having it leak out the sides of the folded cookies and becoming a baked on mess. Plus I wanted them to ooze more when you bite into them. They spread so do not crowd your cookie sheet. Read More
Helpful
(33)

Most helpful critical review

James Clements
Rating: 2 stars
03/10/2013
The dough was too dry made the recipe as written.The dough cracked and crumbled when folding over. What a mess:( Read More
Helpful
(1)
29 Ratings
  • 5 star values: 14
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 2
Reviews:
Most Helpful Most Positive Least Positive Newest
BARBARA A.
Rating: 4 stars
12/15/2003
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 sugar gives them a more fanciful look. I suggest a larger flatter base so that you can add more filling without having it leak out the sides of the folded cookies and becoming a baked on mess. Plus I wanted them to ooze more when you bite into them. They spread so do not crowd your cookie sheet. Read More
Helpful
(33)
BARBARA A.
Rating: 4 stars
12/15/2003
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 sugar gives them a more fanciful look. I suggest a larger flatter base so that you can add more filling without having it leak out the sides of the folded cookies and becoming a baked on mess. Plus I wanted them to ooze more when you bite into them. They spread so do not crowd your cookie sheet. Read More
Helpful
(33)
Trixiethewonderferret
Rating: 5 stars
10/18/2005
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 out more crumbily than doughy but once I kneaded it by hand it turned to dough. Once out of the refrig. add some water to your hands and knead it again to make it softer and rollable. I did half with apricot and half with raspberry and both were delicious. You can use any filling you want because it's the dough flavor that stands out. This is definitely a keeper! Thanks Kathy. Read More
Helpful
(31)
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gsmps
Rating: 4 stars
12/17/2005
pretty good recipe! the dough was dry so we added 1/3 cup oil and 1/3 cup water and they turned out fine! Read More
Helpful
(20)
LIZ BALLO
Rating: 4 stars
12/20/2002
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. Read More
Helpful
(11)
stogiesgirl
Rating: 5 stars
12/24/2007
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 fine still cracked alot but as long as you don't mind an "ugly cookie" no big deal. I made blackberry and apricot and they were a hit! Read More
Helpful
(10)
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tessa
Rating: 5 stars
12/08/2005
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 cookie. So was everyone else by the end of the night I had none left!!!!! Have to mix up more for the holidays now. We used apricot peach and raspberry fillings yummy!!!!! Read More
Helpful
(10)
Alysia C.
Rating: 5 stars
01/23/2007
Awsome dough goes perfect with jam. I made them yesterday and I will be needing to make some more soon. Read More
Helpful
(9)
Cocoa
Rating: 5 stars
12/03/2013
Love these cookies. I have been making these for years. Read More
Helpful
(7)
KELLEY34
Rating: 5 stars
01/17/2003
excellent but should be made smaller -- the cookies were too large Read More
Helpful
(7)
James Clements
Rating: 2 stars
03/10/2013
The dough was too dry made the recipe as written.The dough cracked and crumbled when folding over. What a mess:( Read More
Helpful
(1)
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