Apricot Cookies


1 pkg. 8 oz. (240 g) cream cheese, softened
1 cup butter or margarine, softened
2 cups flour
pinch salt
1/2 cup sugar
1 teaspoon vanilla extract


1 cup walnuts, chopped
1/2 teaspoon ground cinnamon
3/4 cup dried apricots, chopped
1/4 cup packed light brown sugar


1/2 cup apricot or peach preserves


1-2  tablespoons milk
2 tablespoons sugar
1 teaspoon ground cinnamon


  • In food processor, beat margarine or butter with cream cheese until blended and smooth. Add in vanilla extract, salt, 1 cup flour, and 1/2 cup sugar until blended. With spoon, stir in remaining flour and divide dough into 4 equal pieces.
  • Wrap each piece with plastic wrap and refrigerate until firm, at least 1 hour. 
  • In medium size bowl mix walnuts, dried apricots and brown sugar for filling and set aside. 
  • Line 2 large cookie sheets with foil and grease foil. Set aside.
  • On lightly floured surface with a rolling pin roll each package of the dough into a 9 inch circle. Spread circle with 2 to 3 tablespoons apricot or peach preserves. Sprinkle with 1/4 apricot filling. Gently press filling onto dough and cut dough into 12 equal wedges. 
  • Starting at curved edge, roll up each wedge, jelly-roll fashion and place on cookie sheet, point side down, about 1/2 inch apart. 
  • Preheat the oven to 325º F (160º C). 
  • Repeat everything with remaining dough. 
  • With pastry brush, brush cookies with milk. Mix  2 tablespoons sugar with 1 teaspoon cinnamon. Sprinkle cookies with cinnamon, sugar mix. 
  • Bake at 325º F (160º C) for about 30 to 35 min.

Makes 4 dozen cookies.

Real Cooking

Did You Know?
Research shows that of any food, apricots possess the highest levels and widest variety of carotenoids. Carotenoids are antioxidants that help prevent heart disease, reduce "bad cholesterol" levels, and protect against cancer. In traditional Chinese medicine, apricots are considered helpful in regenerating body fluids, detoxifying, and quenching thirst.

Some claim that the kernels also have healthy properties, including toning the respiratory system and alleviating a cough. However, the tip of the apricot holds a concentrated amount of the chemical laetrile, which can be upsetting to the system. The tips of the seeds should be removed and consumption should be limited to no more than five a day.

Among American tank-driving soldiers, apricots are taboo, by superstition. Tankers will not eat apricots, allow apricots onto their vehicles, and often will not even say the word "apricot". This superstition stems from Sherman tank breakdowns purportedly happening in the presence of cans of apricots.