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Apricot-Filled Cookies Recipe

Apricot-Filled Cookies Recipe

The recipe for these rich, buttery cookies originally called for dates. Apricots have long been my favorite fruit, so using them as a substitute seemed natural.—Bonnie Waliezer, Brush Prairie, Washington
TOTAL TIME: Prep: 45 min. + chilling Bake: 10 min./batch YIELD:18 servings


  • 1/2 cup shortening
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 cups canned apricots, mashed
  • 2/3 cup sugar
  • 2/3 cup water
  • 1/2 cup finely chopped almonds
  • 1 teaspoon lemon juice


  • 1. In a mixing bowl, cream shortening and sugar. Beat in eggs and vanilla. Combine flour, salt and baking soda; gradually add to the creamed mixture. Cover and refrigerate for 1 hour.
  • 2. Meanwhile, in a saucepan, combine filling ingredients. Cook and stir until thickened, about 15 minutes. Cool completely. Divide dough in half. On a lightly floured surface, roll out each portion to 1/8-in thickness. Cut one portion with a 2-1/2-in. round cookie cutter. Cut second portion with a 2-1/2-in. doughnut cutter.
  • 3. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until edges are very lightly browned. Remove to wire racks to cool. Spread bottom of solid cookies with filling; top with cutout cookies. Yield: about 1-1/2 dozen.

Nutritional Facts

1 each: 237 calories, 8g fat (2g saturated fat), 24mg cholesterol, 92mg sodium, 39g carbohydrate (24g sugars, 1g fiber), 3g protein.

Reviews for Apricot-Filled Cookies

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Reviewed Dec. 25, 2009

"These cookies are delightful and exactly what I wanted. A firm but not crunchy cookie with a sweet filling. I used apricot preserves instead to save time and they tasted great. A beautiful addition to any cookie tray."

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