Apricot and raspberry jam stuffed cookies

Connie Deitz


Perfect to give as gifts. Little fruity turnovers with a big blast of yumminess.


☆☆☆☆☆ 0 votes

about 5 dozen 2 inch cookies
1 Hr 30 Min
20 Min


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  • 1 lb
    butter, softened
  • 1 lb
    cream cheese, room temperature
  • 4 c
  • ·
    raspberry jam or canned apricot "solo" pastry filling
  • ·
    powdered sugar

How to Make Apricot and raspberry jam stuffed cookies


  1. Heat oven to 350 degrees.
  2. Cream butter and cream cheese in a large bowl. Add flour. Roll the dough on a floured surface to about an 1/8 inch thick. Really thin. Cut with a 2 inch round cookie cutter. Add 1 teaspoonful to each of the rounds. Fold over the rounds and flute the edges with a fork.
  3. Place the filled rounds on an ungreased cookie sheet and bake 18-22 minutes, or until the edges begin to brown.
  4. Remove from cookie sheet. Cool. You can drizzle a powdered sugar and water mixture over them or roll them in powdered sugar. (I usually drizzle the raspberry ones, and roll the apricot ones)

Printable Recipe Card

About Apricot and raspberry jam stuffed cookies

Course/Dish: Cookies
Main Ingredient: Non-Edible or Other
Regional Style: American
Hashtag: #Cookies

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