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.

Recipe Summary

prep:
30 mins
cook:
30 mins
additional:
30 mins
total:
1 hr 30 mins
Servings:
24
Yield:
2 dozen
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Ingredients

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

Directions

Instructions Checklist
  • In a medium bowl, mix together the margarine, flour, and cream cheese until well blended. Cover and chill for about 30 minutes.

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  • 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.

  • 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.

Nutrition Facts

153 calories; protein 1.9g 4% DV; carbohydrates 12.6g 4% DV; fat 10.8g 17% DV; cholesterol 10.3mg 3% DV; sodium 118.1mg 5% DV. Full Nutrition
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Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/09/2008
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. Read More
(22)

Most helpful critical review

Rating: 1 stars
12/15/2003
Sounded okay tasted like raw pie crust in a way. Read More
(5)
17 Ratings
  • 5 star values: 8
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
07/09/2008
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. Read More
(22)
Rating: 4 stars
10/17/2006
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 sweetness....plus they bake up better....no raw dough taste. Read More
(13)
Rating: 5 stars
10/15/2003
I was skeptical at first. But these were very easy and tasted great. I used seedless black raspberry jam and they turned out great. Read More
(12)
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Rating: 5 stars
12/22/2007
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. Read More
(9)
Rating: 4 stars
11/30/2007
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. Read More
(7)
Rating: 5 stars
06/06/2012
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!!! Read More
(6)
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Rating: 5 stars
12/16/2008
I thought these were great! After reading the reviews the changes I made were butter instead of margarine and I added 1/2 cup of sugar - it would have been too bland otherwise. Also the turnover method although messy and not as pretty looking is better tasting but having a circular cookie and indent it to fill various jam flavors is a great and easier method apricot is still the best choice. This is a time consuming recipe though - at least while watching young kids at the same time. Read More
(5)
Rating: 1 stars
12/15/2003
Sounded okay tasted like raw pie crust in a way. Read More
(5)
Rating: 4 stars
02/23/2011
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! Read More
(5)
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