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Ingredients
| salted butter: 1 cup |
| granulated sugar: 1 cup |
| all-purpose flour (unsifted): 3 cups |
| baking powder: 1 tsp |
| salt: 1/2 tsp |
| eggs: 1 |
| vanilla extract: 1 tsp |
| apricot preserves: 1 cup |
| powdered sugar (unsifted): 1/3 cup (for decoration) |
Apricot Cookies
Credit: AllRecipes
User rating:
"These cookies have a great tart and sweet taste. These are not just a Christmas cookie, but they get asked for every year! You can substitute cranberry sauce for apricot preserve, or try doing half apricot and half cranberry, yum!"
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Prep Time
min -
Cook Time
min -
Servings
24 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Cream the butter and sugar in a medium size mixing bowl. Mix flour, baking powder, salt, egg and vanilla extract into the butter-sugar mixture. Cool dough in the refrigerator for 1 hour.
- On a lightly floured surface roll dough out to 1/4 inch thick. Cut the dough into rounds with a round cookie cutter or glass. Using the tip of a teaspoon place a small drop of apricot preserves into the middle of the circle. Brush edges with water and fold the dough over so that the cookie is in the shape of a half moon; seal edges Arrange on ungreased cookie sheets.
- Bake for 8 to 12 minutes, or until golden brown. Dust the cookies with powdered sugar while still hot.