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Frosted Apricot Cookies

Submitted by: Ellen Colbrook, Shelby Electric Cooperative
Course Cookies
Servings 3 dozen


  • 1/2 cup butter softened
  • 1 3-ounce package cream cheese softened
  • 1-1/4 cups all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 cup apricot preserves
  • 1/2 cup pecans chopped

Apricot Frosting

  • 1/2 cup powdered sugar sifted
  • 1 tablespoon butter softened
  • 1/4 cup apricot preserves


  • Preheat oven to 350 F.
  • Combine butter and cream cheese, beating until smooth.
  • Combine flour, sugar and baking powder; stir into creamed mixture. Add apricot preserves and chopped pecans, mixing well.
  • Drop by tablespoonfuls onto greased cookie sheet or use parchment paper to line the cookie sheets. Bake for 12-15 minutes. Cool slightly on wire racks.
  • To make frosting, combine all ingredients and beat until smooth. Frost cookies while warm.


Note: This is a soft and light cookie, and you can’t eat just one! I entered it in the 2019 Christian County Fair Cookie Bake and received a first-place ribbon.