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Apricot Lilies

Serves: 5
Total Calories: 576
Yield: 8 dozen cookies
Prep time:
Cook time:
Total time:

Ingredients

1/4 cup sugar
1 cup unsalted butter, softened
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
approximately 1/2 cup apricot jam (or another fruit jam)
3 ounces cream cheese, softened
powdered sugar for garnish

Directions:

Combine sugar, butter, cream cheese, and vanilla. Beat at medium speed until well mixed, about one minute. Reduce speed to low; add flour and salt. Continue beating until well mixed, 1 1/2–2 minutes. Divide dough into 4 parts. Wrap each in plastic food wrap. Refrigerate until firm, at least 2 hours.

On lightly floured surface, roll out 1/4 of the dough at a time to 1/8-inch thickness. Keep remaining dough refrigerated. Cut with 2-inch round cookie cutter. Place on cookie sheets 1/2 inch apart. Spoon a small amount of jam onto each cookie. With thin spatula, fold dough over jam to form a lily shape. Gently press narrow end to seal. Jam will show on top of cone-shaped cookie.

Heat oven to 375°. Bake 7–11 minutes, or until edges are lightly browned. Cool completely. Sprinkle lightly with powdered sugar.


It’s important to use butter, stick margarine (with at least 80% oil), or shortening to make successful cookies. Reduced-fat products contain air and water, and will yield tough, flat, underbrowned cookies.

Nutritional Facts:

Serves: 5
Total Calories: 576
Calories from Fat: 374

This Apricot Lilies recipe is from the Recipe Hall of Fame Guilty Pleasures Cookbook Cookbook. Download this Cookbook today.


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