Rating: 4 stars 4.1
30 Ratings
  • 5 star values: 15
  • 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!

Advertisement

Ingredients

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

Directions

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

    Advertisement
  • 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

202 calories; protein 2g; carbohydrates 31.2g; fat 8g; cholesterol 28.1mg; sodium 126.5mg. Full Nutrition
Advertisement