Apricot Tea Cookies

Russ Myers


A delicious delicate cookie.

★★★★★ 2 votes
20 Min
12 Min


3/4 c
Snipped dried apricots
1/3 c
Apricot nectar (or orange juice)
3/4 c
Butter (or margarine)
1 1/4 c
All purpose flour
3/4 c
Packed brown sugar
1 tsp
Finely shredded orange peel
1/2 tsp
baking powder
1/2 tsp
Ground cardamom
1/4 tsp
Ground cinnamon
batch Apricot Frosting (see below)


1In a small bowl stir together dried apricots and apricot nectar (or orange juice). Let stand 15 minutes. Then drain, reserving liquid for frosting. In a large mixing bowl beat butter (or margarine) with an electric mixer on medium to high speed about 30 seconds or until softened. Add about half of the flour to the butter . Then add the brown sugar, egg, orange peel, baking powder, cardamom, and ground cinnamon. Beat until thoroughly combined, scraping sides of the bowl occasionally. Then beat or stir in remaining flour. Stir in drained apricots. Drop dough from a rounded teaspoon onto an ungreased cookie sheet. Bake in a 350F oven for 10 to 12 minutes or until edges are golden. Cool on cookie sheet for 1 minute. Make depression in center of cookie. Then remove cookies from the cookie sheet and cool on a wire rack.
2Fill depression with apricot filling, or
3Frost cookies with Apricot Frosting. Apricot Frosting: In a medium mixing bowl beat 1 1/2 cups sifted powdered sugar, 2 tablespoons butter, and 1 or 2 tablespoons of the reserved liquid to make a frosting of spreading consistency. Makes about 2/3 cup.

About this Recipe

Course/Dish: Cookies, Other Snacks
Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy, Heirloom