Apricot Cookies

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!


Desserts · Cookies · Fruit Cookie Recipes · Apricot


Servings: 24
Yield: 4 dozen

Ingredients

Ingredients List

  • 1 cup butter

  • 1 cup white sugar

  • 3 cups all-purpose flour

  • 1 teaspoon baking powder

  • ½ teaspoon salt

  • 1 egg

  • 1 teaspoon vanilla extract

  • 1 cup apricot preserves

  • ⅓ cup confectioners' sugar for decoration


Directions

  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.


Nutrition Facts (per serving)

Nutrition Facts
202 Calories
8g Fat
31g Carbs
2g Protein


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