Apricot Cookies
Apricot Cookies is an easy dinner. Made with 1 lb. oleo, 1 (8 oz.) sour cream, 4 c. flour and 3 jars (approximately) apricot baker's cookie filling, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
Mix with wooden spoon, then work with your hands.
Wrap with Saran Wrap and refrigerate overnight.
Roll out a section at time, 1/8-inch thick, on a floured board.
Cut into squares 2 x 2 1/2-inch.
Fill with filling in center of square.
Fold over and seal lightly, like a small turnover.
Bake at 350Β° on a greased cookie sheet 12 minutes or until light brown.
Sprinkle with powdered sugar after cooled.
Makes 5 or 6 dozen cookies.
Can be made large, if desired.
Any flavor Baker's cookie filling can be used.
π· Perfect Pairings
Complete your meal with these
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