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Apricot Cookies with Coconut and Walnut Filling Recipe

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3.9 from 12 reviews

Delight in these tender Apricot Cookies featuring a buttery cream cheese pastry filled with a sweet apricot and coconut mixture, accented by toasted walnuts. Perfectly baked to golden edges and dusted with powdered sugar, these cookies offer a wonderful blend of textures and flavors for any occasion.

Ingredients

Pastry:

  • 3/4 cup chopped walnuts, toasted
  • 2 1/2 cups all purpose flour
  • 1/2 cup granulated sugar
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 1 (8 oz) block cream cheese, softened
  • 1 tsp pure vanilla extract
  • 1/4 tsp almond extract

Filling:

  • 1 cup apricot preserves (not jelly)
  • 3/4 cup sweetened flaked coconut
  • 3/4 cup chopped toasted walnuts (used in filling)

Topping:

  • Powdered sugar for dusting

Instructions

  1. Toast Walnuts: Preheat the oven to 350°F. Spread chopped walnuts evenly on a baking sheet and toast for 6-8 minutes or until fragrant. Remove and allow to cool before use.
  2. Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, granulated sugar, and salt using a whisk. Set aside for later.
  3. Cream Butter and Cheese: In another medium bowl, use an electric hand mixer to cream the softened unsalted butter, cream cheese, vanilla extract, and almond extract together until the mixture is light and fluffy.
  4. Combine Dough: Gradually add the sifted dry ingredients to the creamed butter and cream cheese mixture on low speed, mixing just until fully incorporated.
  5. Chill Dough: Divide the dough evenly into four portions. Shape each into a disc about 3/4 inch thick. Wrap each disc tightly in plastic wrap and refrigerate for at least 2 hours or overnight for best results.
  6. Prepare Oven and Pan: When ready to bake, preheat the oven to 375°F. Lightly grease a large baking sheet with non-stick cooking spray or line it with parchment paper.
  7. Make Filling: In a small bowl, combine the apricot preserves, sweetened flaked coconut, and the reserved toasted walnuts used for filling. Mix well and set aside.
  8. Roll and Cut Dough: On a lightly floured surface, take one disc of chilled dough at a time and roll it out into an 8 x 10-inch rectangle approximately 1/8 inch thick. Using a sharp knife or pizza cutter, cut the rolled dough into 2-inch squares.
  9. Fill and Shape Cookies: Place one teaspoon of the apricot mixture in the center of each square, leaving edges of the dough clear. Moisten one corner of the dough square with a little water. Starting from the opposite corner, fold the dough over the filling so the edges overlap slightly and press gently to seal. If edges don’t stick well, moisten with a beaten egg diluted with water before sealing. Arrange cookies at least 2 inches apart on the prepared baking sheet.
  10. Bake Cookies: Bake in the preheated oven for 12-15 minutes or until the edges just begin to turn lightly brown. Remove from oven and allow cookies to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
  11. Finish and Store: Once cooled, dust the cookies with powdered sugar. Serve immediately or store in an airtight container at room temperature or chilled for up to 5 days.

Notes

  • Make sure to toast the walnuts beforehand to enhance their flavor and crunch.
  • If the dough becomes too soft to handle, chill it longer before rolling.
  • Moistening the edges with water or a diluted egg wash helps seal the cookies securely.
  • Apricot preserves must be used instead of jelly to ensure proper filling texture.
  • These cookies can be stored at room temperature or refrigerated, but bring to room temperature before serving for best flavor.

Find it online: https://flavorspath.com/apricot-cookies-with-coconut-and-walnut-filling-recipe/