Best 5 Filled Apricot Cookies Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Filled apricot cookies are an exquisite treat with a unique blend of flavors and textures. These delectable delights consist of a sweet and crumbly dough filled with a luscious apricot filling, creating a perfect balance between tart and sweet. Whether you're a seasoned baker or just starting out, finding the best recipe for filled apricot cookies is essential to ensure a delightful culinary experience. With a wide variety of recipes available, we've put together a guide to help you discover the perfect recipe for filled apricot cookies that suits your taste buds and baking expertise.

Let's cook with our recipes!

APRICOT-FILLED COOKIES



Apricot-Filled Cookies image

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

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield about 1-1/2 dozen.

Number Of Ingredients 12

1/2 cup shortening
1-2/3 cups sugar, divided
2 large 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 water
1/2 cup finely chopped almonds
1 teaspoon lemon juice
Confectioners' sugar, optional

Steps:

  • In a large bowl, cream shortening and 1 cup sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, salt and baking soda; gradually add to the creamed mixture and mix well. Cover and refrigerate for 1 hour. , Meanwhile, in a large saucepan, combine apricots, water, almonds, lemon juice and remaining sugar. 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 half of the dough with a floured 2-1/2-in. round cookie cutter. Cut second portion with a 2-1/2-in. doughnut cutter. 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. To assemble, spread bottom of solid cookies with filling; top with cutout cookies. If desired, dust with confectioners' sugar.

Nutrition Facts : Calories 237 calories, Fat 8g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 92mg sodium, Carbohydrate 39g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.

APRICOT FILLED COOKIES



Apricot Filled Cookies image

This recipe came from a little pamphlet with cookie recipes that a neighbor gave to me when I was about 12. My family always has this at Christmas, along with the Russian Tea Cookies and Frittula. It's an old recipe calling for shortening, and that's the way we still make it. The recipe calls for making your own apricot filling, but when time is short you can substitute prepared apricot preserves.

Provided by Simply Chris

Categories     Dessert

Time 45m

Yield 24 serving(s)

Number Of Ingredients 13

3/4 cup shortening
2 eggs, well beaten
3 teaspoons baking powder
1/3 cup milk
1 cup sugar
3 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon vanilla
2 1/2 cups sugar
1 1/2 cups water
6 tablespoons flour
1/2 teaspoon salt
4 1/2 cups dried apricots, soaked until soft, then chopped

Steps:

  • Cream sugar and shortening.
  • Add eggs.
  • Sift dry ingredients.
  • Add dry ingredients alternating with milk and vanilla; mix well.
  • Roll 1/8 inch thick and cut with 2 1/2 round cutter.
  • Combine filling ingredients in order given.
  • Cook in medium sauce pan over medium heat until it looks like marmalade.
  • Stir frequently to prevent sticking and browning of fruit.
  • Put 1 tbsp filling on 1/2 of cookie dough rounds.
  • Cover with remaining rounds.
  • Press edges with fork to seal.
  • Brush tops with egg whites.
  • Bake on greased cookie sheets at 400°F for 15 minutes.

APRICOT-FILLED SANDWICH COOKIES



Apricot-Filled Sandwich Cookies image

I bake these delightful cookies every year for Christmas and when I share a tray of my homemade treats with the faculty at school, these are always the first to disappear! I've even had requests to make them for wedding receptions.-Deb Lyon, Bangor, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 4 dozen.

Number Of Ingredients 14

1 cup butter, softened
1 cup sugar
2 large eggs, room temperature
3 cups all-purpose flour
2/3 cup finely chopped walnuts
FILLING:
2 cups dried apricots
3/4 cup water
1/4 cup sugar
1/2 teaspoon ground cinnamon
TOPPING:
1/2 cup semisweet chocolate chips
1/2 teaspoon shortening
4 teaspoons confectioners' sugar

Steps:

  • Preheat oven to 350°. Cream butter and 1 cup sugar until light and fluffy, 5-7 minutes. Beat in eggs. In another bowl, combine flour and walnuts; gradually beat into creamed mixture. , Shape into 1-1/2-in.-thick logs. Cut crosswise into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until bottoms begin to brown, 10-12 minutes. Cool completely on pans on wire racks., Meanwhile, for filling, combine apricots and water in a large saucepan. Bring to a boil. Cook and stir until apricots are tender, about 10 minutes. Drain; cool to room temperature. Pulse 1/4 cup granulated sugar, cinnamon and apricots in a blender or food processor until smooth. Spread over bottoms of half of the cookies; cover with remaining cookies. , For topping, melt chocolate chips and shortening in a microwave; stir until smooth. Drizzle over cookies. Sprinkle with confectioners' sugar.

Nutrition Facts : Calories 119 calories, Fat 6g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 34mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.

POLISH APRICOT-FILLED COOKIES



Polish Apricot-Filled Cookies image

Categories     Cookies     Mixer     Fruit     Dessert     Bake     Christmas     Cocktail Party     Cream Cheese     Raisin     Apricot     Edible Gift     Honey     Engagement Party     Boil     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 5 dozen

Number Of Ingredients 16

For pastry dough
2 1/4 cups all-purpose flour
1/2 teaspoon salt
8 oz cream cheese, softened
2 sticks (1 cup) unsalted butter, softened
1 large egg, lightly beaten with 2 teaspoons water for egg wash
For apricot filling
1 3/4 cups coarsely chopped dried apricots (10 oz)
1/2 cup golden raisins
2/3 cup mild honey
1/4 cup sweet orange marmalade
1/2 teaspoon cinnamon
1 cup water
Garnish: confectioners sugar
Special Equipment
parchment paper

Steps:

  • Make dough:
  • Whisk together flour and salt in a bowl until combined.
  • Beat cream cheese and butter in a large bowl with an electric mixer at medium-high speed until pale and creamy, about 3 minutes in a stand mixer (preferably fitted with a paddle attachment) or 6 minutes with a handheld. Reduce mixer speed to low, then add flour mixture and mix just until combined.
  • Divide dough into 4 equal pieces and wrap each in plastic wrap. Chill until firm, about 1 1/2 hours.
  • Make filling while pastry chills:
  • Bring apricots, raisins, honey, marmalade, cinnamon and water to a boil in a 2- to 3-quart heavy saucepan over moderate heat, stirring. Reduce heat and simmer, stirring, until dried fruit is softened and mixture is thick, about 10 minutes. Transfer to a small bowl and cool until warm, about 20 minutes. Transfer to a food processor and pulse until finely chopped. Chill until cold, about 2 hours.
  • Assemble and bake cookies:
  • Put oven rack in middle position and preheat oven to 375°F. Line a large baking sheet with parchment.
  • Roll out 1 piece of dough (keep remaining pieces chilled) between 2 (12-inch) sheets of well-floured wax paper with a rolling pin into a roughly 11-inch square. (If dough gets too soft, transfer dough in wax paper to a baking sheet and chill until firm.) Discard top sheet of wax paper and trim dough with a pastry wheel or sharp knife into a 10-inch square. Cut square into 4 equal strips, then cut crosswise in fourths again to form a total of 16 (2 1/2-inch) squares.
  • Working quickly, place 1 heaping teaspoon filling in center of each square. Brush 2 opposite corners with egg wash, then bring corners together and pinch firmly to adhere. (If dough becomes too soft, freeze it on a baking sheet for a few minutes.)
  • Arrange cookies 2 inches apart on baking sheet. Bake until golden, 17 to 20 minutes, then transfer with a metal spatula to racks to cool completely. Make more cookies with remaining dough and filling on a lined cooled baking sheet.

FILLED APRICOT COOKIES



Filled Apricot Cookies image

This is an excellent apricot cookie recipe and it only has 3 ingredients besides the apricot preserves. It has a light flaky dough and isn't too sweet.

Provided by J. WAGNER

Categories     Desserts     Cookies     Fruit Cookie Recipes     Apricot

Time 1h30m

Yield 24

Number Of Ingredients 4

1 cup margarine
2 cups all-purpose flour
1 (8 ounce) package cream cheese, softened
½ cup apricot preserves

Steps:

  • In a medium bowl, mix together the margarine, flour, and cream cheese until well blended. Cover and chill for about 30 minutes.
  • Preheat the oven to 325 degrees F (165 degrees C). Roll the dough into walnut sized balls. Flatten each ball in the palms of your hands to 1/4 inch thickness. Place a small amount of apricot preserves into the center, then fold the circle in half, and pinch the edges to seal. If the edges are not sealed, the preserves will leak out. Place filled cookies onto a greased baking sheet.
  • Bake for 30 minutes in the preheated oven, or until golden brown. Remove from oven. While cookies are still warm, toss them with confectioners' sugar to coat. Toss them with sugar again when cool, just before serving.

Nutrition Facts : Calories 153.4 calories, Carbohydrate 12.6 g, Cholesterol 10.3 mg, Fat 10.8 g, Fiber 0.3 g, Protein 1.9 g, SaturatedFat 3.4 g, Sodium 118.1 mg, Sugar 3 g

Tips:

  • To easily remove the apricot pits, cut a small slit along the crease of each apricot and twist the halves apart. The pit will come right out.
  • If you don't have an apricot pitter, you can use a knife to carefully slice around the pits and remove them.
  • Make sure the apricots are completely dry before filling the cookies. This will help prevent the cookies from becoming soggy.
  • If you don't have time to make the apricot filling ahead of time, you can use store-bought apricot preserves or jam.
  • Be careful not to overmix the cookie dough. Overmixing will make the cookies tough.
  • Bake the cookies until the edges are golden brown and the centers are set.
  • Let the cookies cool completely before frosting them.

Conclusion:

Filled apricot cookies are a delicious and easy-to-make treat that are perfect for any occasion. With a soft and chewy cookie dough, a sweet and tangy apricot filling, and a creamy frosting, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a new cookie recipe to try, give these filled apricot cookies a try. You won't be disappointed!

Related Topics