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Epicurious
Gourmet

Polish Apricot-Filled Cookies

4.6

(42)

Image may contain Confectionery Food Sweets Pastry and Dessert
Polish Apricot-Filled CookiesMikkel Vang

Fredricka Schwanka of Terryville, Connecticut, re-created her grandmother's recipe for these pastrylike cookies. This dough is extremely tender — if at any time during the filling process it gets too soft to work with, chill it on wax paper on a large baking sheet. You will have leftover filling, which is wonderful spread on toast or an English muffin.

Cooks' note:

Cookies keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 4 days.

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