Apricot Filled Sugar Cookies
Submitted by aztecs
Tender sugar cookies filled with apricot preserves and sealed like hand pies, with a hint of nutmeg in the dough for warm spice.
YIELD
24 servingsPREP
10 minCOOK
20 minREADY
30 minThese cookies work like miniature hand pies, with rounds of soft sugar cookie dough sandwiching a spoonful of apricot filling.
A touch of nutmeg in the dough adds warmth without overpowering the fruit, while a slit cut in the top lets steam escape and gives a glimpse of the golden filling inside.
Crimp the edges well to seal in all that jammy goodness before baking.
Pro Tips
- Roll the dough exactly ⅛ inch thick for consistent baking
- Use a fork to crimp and seal the edges tightly
- Don’t overfill or the preserves will leak out during baking
Ingredients
Directions
Mix all together except filling to make a soft dough. Roll out ⅛” thick and cut out 48 3” round cookies. Place teaspoon of filling on the top of 24 rounds. Cover each with another round, crimp edges and make a slit on top.
Bake 10 to 12 minutes in a 375℉ (190℃) preheated oven. Makes 24 cookies.
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