Apricot Cookie Strips Recipe
Apricot Cookie Strips Recipe photo by Taste of Home
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Apricot Cookie Strips Recipe

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This delightful cookie is one that kids will love, but it’s sophisticated enough for adult parties, too! Caroline Wamelink - Cleveland Heights, OH
TOTAL TIME: Prep: 25 min. Bake: 20 min./batch + standing
MAKES:34 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min./batch + standing
MAKES: 34 servings


  • 3/4 cup butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1/4 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup apricot preserves
  • 1/2 cup vanilla or white chips
  • 1 teaspoon shortening

Nutritional Facts

1 each: 108 calories, 5g fat (3g saturated fat), 17mg cholesterol, 88mg sodium, 15g carbohydrate (8g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch, 1 fat.


  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. Combine the flour, cream of tartar, baking soda, salt and nutmeg; gradually add to creamed mixture. Divide dough in half. Shape each half into a 12-in. x 2-1/2-in. rectangle on an ungreased baking sheet.
  2. Using the end of a wooden spoon handle, make a 1/4-in.-deep indentation lengthwise down the center of each log. Bake at 350° for 10 minutes.
  3. Spoon preserves into indentation. Bake 10-12 minutes longer or until lightly browned. Cool for 2 minutes. Remove to a cutting board; cut into 3/4-in. slices. Place on a wire rack.
  4. In a microwave, melt vanilla chips and shortening; stir until smooth. Drizzle over warm cookies. Let stand until set. Yield: about 2-1/2 dozen.
Originally published as Apricot Cookie Strips in Simple & Delicious November/December 2009, p58

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2124arizona User ID: 845443 268271
Reviewed Jun. 22, 2017

"Love the apricot jam on top of fhe cookies. It complements them nicely!!"

scqfishinggirl User ID: 5870118 145620
Reviewed Jul. 13, 2011

"I changed this up a little for my family's taste, and they absolutely loved it. Instead of indenting the dough, I spread a thin layer of strawberry preserves over all the dough. I also cooked it 2 minutes longer both times. I didn't have cream cheese, so I used plain powedered sugar/milk glaze, which worked great. The entire thing makes up so easily and quickly, I'll definitely make these again. I plan to try plum jelly instead of strawberry preserves next time. Likely any flavor would work beautifully. The almond extract makes the cookie part extra special."

James Skidmore User ID: 5724815 127594
Reviewed Dec. 27, 2010

"I would make them narrower and a bit thicker in the future as they do break in the middle. I will use a different recipe for the frosting as I could not get the butter/vanilla chocolate to be thin enough to drizzle. They are delicious and a hit with many who tasted them this year."

jess77 User ID: 2496847 185158
Reviewed Dec. 20, 2010

"These are really delicious, though I also found they tended to break in the middle ..."

mymanya User ID: 75112 185217
Reviewed Nov. 7, 2009

"These cookies are yummy, and easy to make. I found that they tended to break in the middle where the indentation was, so I just cut them in half. The next time I make them I will try making two indentations, then cut them in half. I made these for our church bake sale, and they were a hit!"

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