I found this recipe in 1990 in a publication called Blue Ribbon Gazette, a collection of winners from county and state fairs all over the country. The lady who submitted the recipe cautioned that Solo apricot filling should be used, not jam or preserves, to keep the filling from seeping out too much. I can attest to that, since I tried other products and found Solo to be the best.
The cookies won a ribbon at the Ohio State Fair and a Blue Ribbon at the Hamilton County Fair (Cincinnati) in 1990, and have become a favorite of my daughters for every holiday – Christmas, St. Nick, Valentine’s Day, birthdays.
APRICOT CHEESE DAINTIES
- 1/2 cup margarine (I like Imperial)
- 1 cup grated sharp cheddar cheese
- 1-1/2 cups all-purpose flour
- 1/4 tsp. salt
- 2 Tblsp. ice water
- 1/2 can of Solo Apricot Filling
Preheat oven to 375 degrees F.
Cream the margarine and cheese until smooth. Add flour and salt, mix together until blended. Add water and stir with a fork until the mixture forms a ball. Divide dough in half, roll one portion 1/8″ thick (like pie crust) on a lightly floured surface and cut with a floured 2″ cutter.
Place cutouts on an ungreased cookie sheet. Place 1/2 tsp. of apricot filling on each circle of dough.
Roll the remaining portion of dough 1/8″ thick and cut into 2″ circles. Place the circles on top of the filled cutouts, press together lightly and prick with a fork around the edges.
Bake @ 375 degrees F for approximately 10 minutes until cookies are golden brown. Cool slightly and then remove to a rack.
Makes about 1-1/2 dozen cookies.
Note: These cookies are like pie – best the day they are made.