Apricot Cookies

Photo by Stephanie Knewasser

From the kitchen of AnnMarie Barkwell

Cream:

1 c butter

8 oz cream cheese

Add:

2 c flour

1 tsp vanilla

Roll on a floured surface.

Roll thin.

Cut into squares.

Place apricot filling (found with canned pie fillings at store) in the center of each square.

To seal, pinch the opposite corners together. I dip my finger in water first, dabbing between the pinch- the water acts as glue to keep them from popping open while baking. Fold down.

Bake @ 375, 12-18 minutes.

Cool completely.

Dust with confectioner sugar.

NOTES

  • These are delicate little cookies. They crumble easily, yet freeze well. If freezing, don’t dust with sugar until brought to room temperature.
  • We also make these using raspberry & lekvar filling instead of apricot.
  • Use SOLO pastry filling, not jam or preserves. It’s sold next to pie fillings. Jam/ preserves will melt & leak out.
  • These puff as they bake, which can make the seal break. A trick I heard of, but need to try, is to push the pinch down with the handle of a spoon/ fork and give a tiny twist.

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