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Apricot Cream Cheese Drops

 Apricot Cream Cheese Drops
This treasured recipe is from a favorite aunt. Her soft, rich cookies have a yummy apricot flavor, but you could substitute strawberry, pineapple or raspberry preserves if you prefer.
36 ServingsPrep: 20 min. Bake: 10 min./batch + cooling


  • 1/2 cup butter, softened
  • 1 package (3 ounces) cream cheese, softened
  • 1/2 cup apricot preserves
  • 1/4 cup packed brown sugar
  • 1 tablespoon 2% milk
  • 1-1/4 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup confectioners' sugar
  • 1/4 cup apricot preserves
  • 1 tablespoon butter, softened
  • 1 to 2 teaspoons milk
  • Ground nuts or flaked coconut


  • In a large bowl, beat the butter, cream cheese, apricot preserves,
  • brown sugar and milk until blended. Combine the flour, baking
  • powder, cinnamon and salt; gradually add to cream cheese mixture and
  • mix well.
  • Drop by teaspoonfuls onto ungreased baking sheets. Bake at 350°
  • for 8-10 minutes or until lightly browned. Remove to wire racks to
  • cool.
  • For frosting, in a small bowl, combine the confectioners' sugar,

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Apricot Cream Cheese Drops (continued)

Directions (continued)

  • apricot preserves, butter and enough milk to achieve desired
  • consistency. Spread over cooled cookies. Sprinkle with nuts or
  • coconut. Yield: 3 dozen.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.