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Apricot Cream Cookies


5 dozen cookies


1 cup butter or margarine, room temperature
1 1/2 cup granulated sugar
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
8 ounces sour cream
1/2 cup apricot preserves
3 1/4 cups all-purpose flour
apricot preserves, melted (optional)


Preheat oven to 350°F. In a large mixing bowl, beat butter, sugar, baking soda, and salt. Beat on medium speed until combined. Beat in eggs, sour cream, and apricot preserves until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Drop dough from a rounded teaspoon 2" apart onto ungreased cookie sheets.

Bake for 8 to 10 minutes or until edges are lightly browned. Cool on cookie sheet for 1 minute. Remove cookies from cookie sheet and cool on a wire rack. If desired, just before serving brush with melted apricot preserves. To melt preserves, heat preserves in a saucepan over low heat, stirring constantly until melted.


Store in layers separated by waxed paper in an airtight container in the refrigerator for up to 3 days.

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