Apricot Cookies – a delicious recipe with butter, cream cheese, powdered sugar, flour, apricot preserves. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375.
2
Cream butter and cream cheese until smooth.
3
Add flour until dough pulls away from the sides of the bowl.
4
Refrigerate for 1 hour.
5
On a lightly floured surface, roll dough 3/4 inch thick.
6
Cut out 1 1/2 inch rounds with a cookie cutter.
7
Gather dough scraps, reroll and cut out a 2nd round of cookies.
8
Discard any left over dough (do not overwork dough).
9
Place cookies on an ungreased baking sheet, 2 inches apart.
10
Using the back of a 1/2 teaspoon, make a dent in the center of each cookie.
11
Scoop 1/2 teaspoon of preserves into each dent.
12
Bake for 7 to 10 minutes, or until cookie bottoms begin to brown.
13
Allow to cool completely.
14
Sprinkle with powdered sugar before serving.
794
kcal
Calories
66
g
Fat
45
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 cup softened unsalted butter, 8 oz softened cream cheese, 1/4 cup powdered sugar, 1 1/2 cup all purpose flour, and more.
Yes, Apricot Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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