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Apricot-Filled Sandwich Cookies

I bake these delightful cookies every year for Christmas and when I share a tray of my homemade treats with the faculty at school, these are always the first to disappear! I've even had requests to make them for wedding receptions.—Deb Lyon, Bangor, Pennsylvania
  • Total Time
    Prep: 40 min. Bake: 10 min./batch + cooling
  • Makes
    about 4 dozen


  • 1 cup butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 3 cups all-purpose flour
  • 2/3 cup finely chopped walnuts
  • 2 cups dried apricots
  • 3/4 cup water
  • 1/4 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup semisweet chocolate chips
  • 1/2 teaspoon shortening
  • 4 teaspoons confectioners' sugar


  • Preheat oven to 350°. Cream butter and 1 cup sugar until light and fluffy. Beat in eggs. In another bowl, combine flour and walnuts; gradually beat into creamed mixture.
  • Shape into 1-1/2-in.-thick logs. Cut crosswise into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until bottoms begin to brown, 10-12 minutes. Cool completely on pans on wire racks.
  • Meanwhile, for filling, combine apricots and water in a large saucepan. Bring to a boil. Cook and stir until apricots are tender, about 10 minutes. Drain; cool to room temperature. Pulse 1/4 cup granulated sugar, cinnamon and apricots in a blender or food processor until smooth. Spread over bottoms of half of the cookies; cover with remaining cookies.
  • For topping, melt chocolate chips and shortening in a microwave; stir until smooth. Drizzle over cookies. Sprinkle with confectioners' sugar.
Nutrition Facts
1 sandwich cookie: 119 calories, 6g fat (3g saturated fat), 18mg cholesterol, 34mg sodium, 16g carbohydrate (9g sugars, 1g fiber), 2g protein.
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