Pressed Apricot Dream Cookies

One of my favorite things to do during the winter season is bake. In this drafty old house, it helps to keep things warm and it makes the house smell delicious as well! One of my family’s favorites is my Pressed Apricot Dream Cookies. This recipe is remarkably simple and yields 48, delicious cookies that practically melt in your mouth.

Pressed Apricot Dream CookiesPressed Apricot Dream Cookie Recipe

I use a modified version of my Spritz cookie recipe for these dreamy little treats, but you’re always welcome to change it up to fit your taste.


1 cup  and 2 Tbs. butter, softened
1 cup white, granulated sugar
2 1/3 cups flour
1/3 teaspoon salt
1/4 tsp lemon extract
1/3 tsp lemon zest
1 large egg
1/4 cup Apricot preserves


Preheat oven to 350 degrees Fahrenheit.

Combine butter, lemon extract and egg. Blend well. In a separate bowl, mix together the sugar, flour, lemon zest and salt. Add the flour mixture to the creamy mixture gradually, mixing well until it forms a dough. Separate the dough into 4 sections and roll those sections into rolls/logs (size and number of rolls will depend upon your cookie press). Chill the rolls/logs for about 40 minutes. You want the rolls to be stiff enough to put into the cookie press, but pliable enough that they’ll be easily pressed.

Choose your preferred press plate. I like to use a round plate that yields an open center. Prepare your cookie press and add the dough.

I use two clicks for these cookies, as one click just doesn’t provide a big enough cookie surface for my preference. I typically press 24 of these cookies to a tray.

After the sheet is full, I gently press my finger into the center to prepare the cookies for the preserves. I then take a tablespoon of the apricot preserves and place just a bit in the center of each cookie. Don’t add too much or you’ll have a cookie sheet full of run-over preserves.

Bake for 10-11 minutes. Allow to cool on tray for no more than a minute, then transfer to a wire rack.

Makes 48 tasty cookies.

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