Apricot-Filled Cookies
Apricot-Filled Cookies
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
3.32
hours
Cook Time
10
minutes
Servings
18
servings
Total time: 3.48 hours
Ingredients
- 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
Directions
- Preheat oven to 375 F.
- In a large bowl with a mixer, cream 1 cup softened butter and 8 ounces softened cream cheese together until well-blended.
- Add 2 cups flour and 1/2 teaspoon baking powder and mix well. Refrigerate dough for 3 hours.
- 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.
- 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.
- When cooled completely, store cookies in an airtight container and refrigerate until ready to eat.