Apricot-Filled Cookies

Apricot-Filled Cookies
4.5 from 2 ratings
Somewhat like a mini pastry, this pretty treat's rich cream cheese and butter dough envelops an apricot filling. It would be lovely served with a cup of tea or coffee.This recipe is by Judi Behnken of Reisterstown, Maryland, and was originally published in The Baltimore Sun.
Prep Time
Cook Time
Apricot-Filled Cookies recipe - The Daily Meal
Total time: 3.48 hours
  • 1 cup butter, softened
  • 8 ounce cream cheese, softened
  • 2 cup flour
  • 1/2 teaspoon baking powder
  • 1 (8-ounce) jar apricot preserves
  • powdered sugar, for dusting
  1. Preheat oven to 375 F.
  2. In a large bowl with a mixer, cream 1 cup softened butter and 8 ounces softened cream cheese together until well-blended.
  3. Add 2 cups flour and 1/2 teaspoon baking powder and mix well. Refrigerate dough for 3 hours.
  4. Roll dough out on a lightly floured surface to 1/8-inch thickness. Cut dough in 3-inch circles and fill each with 1 teaspoon of apricot preserves. Fold circles in half and press with fork to seal.
  5. Place on ungreased cookie sheet and bake in oven for 7 to 10 minutes or until golden brown. Remove from pan and quickly roll in powdered sugar.
  6. When cooled completely, store cookies in an airtight container and refrigerate until ready to eat.