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  • Apricot Chocolate Sandwich Cookies
  • Apricot Chocolate Sandwich Cookies
  • Apricot Chocolate Sandwich Cookies
  • Apricot Chocolate Sandwich Cookies
  • Apricot Chocolate Sandwich Cookies
  • Apricot Chocolate Sandwich Cookies
  • Apricot Chocolate Sandwich Cookies

Apricot Chocolate Sandwich Cookies

Food | November 28, 2017 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
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Tangy apricot preserves sandwiched between two thin vanilla cookies and drizzled with dark chocolate – these APRICOT CHOCOLATE SANDWICH COOKIES are fantastic!

I’m expecting this to become a long-standing tradition here at Weekend at the Cottage – an annual HOLIDAY COOKIE SERIES. Since this is our first, we wanted to make it special, so I called upon four of my most-trusted contributors: my beloved sisters.

I asked each one to share a holiday cookie recipe, the one most often requested by their friends and extended family. All of the recipes are familiar to me; two are childhood favourites, and I’ve certainly eaten my fair share of the other two recipes over the years.

I’m launching the series with my sister Maria’s fantastic APRICOT CHOCOLATE SANDWICH COOKIES. Maria behaves like my mom used to in the kitchen; she “feels her way” through a recipe. She adds a pinch of this or a dab of that until it is just right. I admire her “je ne sais quoi” attitude, although I did need to rein it in a bit to ensure we nailed down the recipe for these cookies.

Back to the recipe, here are some of the things that make it so fabulous:

FRUIT CENTRES – Making the apricot preserve for the sandwich centre was super easy, and I love the way the apricots keep their vibrant colour and tangy flavour too. Considerations for next time: I can’t help but wonder what this would taste like with an ounce of Courvoisier, Cointreau or port. I’d also like to try making the preserves with dried figs or cranberries, something Maria had great success with on her most recent batch.

BUTTER – As this is one of those recipes “loaded” with rich, tasty butter, I feel the need to point out that Maria suggested we use “sweet”, which means unsalted. I guess this further proves that we must be related since I only use unsalted butter in my recipes too.

COOKIE DOUGH – I have to say this cookie dough is a dream to work with. I loved how these readily available ingredients came together in no time to form a dough that rolled out without incident.

COOKIE SIZE – Maria’s instructions are to use a shot glass to cut out the circular cookies. I really like this approach as it mirrors my thought on the subject – cookies shouldn’t be bigger than one or two bites this time of year. Smaller cookies will afford guests an opportunity to taste one or two (or six!) different types. I suggest refraining from serving super-sized cookies – dainty, little-bite wonders are the way to go.

CHOCOLATE DRIZZLE – Melting the dark chocolate chips in a double boiler was easy, as was pouring the melted chocolate into a thick bag. The real trick was to trim away the tiniest smidgen off one of the corners of the bag to create a very fine drizzle pattern that I think looks best.

YIELD AND STORAGE – This recipe yields a whopping 66 finished cookies, which is a lot. Feel free to divide the dough in half if you’d like to prepare the second half a few days later. They also keep really well in an airtight container in the fridge or cold room. I asked Maria if they can be frozen. She answered truthfully, “How would I know? They’re usually all gone in a day or two!” I like that type of honesty.

Hopefully, I’ve painted a pretty rosy picture of the beauty of these holiday favourites. They’re certainly worth the effort.

After you’ve prepared these fabulous taste sensations, why not move on to another superior recipe – Head to HERE to see my sister Lisa’s “WHO DOESN’T LOVE” SHORTBREADS recipe, or HERE, for my sister Dana’s CHOCOLATE RUM BALLS, or try my sister Milisa’s vegan ORANGE ALMOND BALLS by clicking HERE. One thing for sure, there’s a whole lot of baking going on!

APRICOT CHOCOLATE SANDWICH COOKIES are a holiday classic in the making!


34 Responses to “Apricot Chocolate Sandwich Cookies”

  1. Justin Young says:

    It should be called Dinara after the Serbian coin… xo

  2. Donna Montgomery says:

    My suggestion is Apricot Sliders. Looking forward to making these tomorrow after I get some vanilla sugar.

  3. Toni Velthuis says:

    Sachertorte Cookies,
    based on the Austrian Sachertorte Apricot and Chocolate Ganache Cake

  4. Debbie Bashford says:

    Apricot Shots

  5. Andra says:

    Buttery Vanilla Apricot Sandwich Delights.

    I went the ingredient route.

  6. Julie Dyer says:

    Ooooh, how delicious do these look! Let’s call them Apricot Sandies!

  7. Milena says:

    I would name them Shot Glass Cookies

  8. Nancy says:

    “festive family fruit bites”, bet you can’t eat just one!!!! I’m sure they are made with love…right Nik? xo

  9. Julie Farmer says:

    I would call them Duchess Cookies!

  10. Calvin F. says:

    Misty fruity bites!

  11. Natalie says:

    Gold coin cookies, Apricot Linzer cookies, Apricot Fruitful cookies,

  12. Alison Braidwood says:

    I’m going with “A Bit of a Tarte”

  13. Susanne Craig says:

    I would name these cookies:


  14. Ashley says:

    Heavenly apricot surprise 🙂

  15. K P says:

    ‘Jubilations’ as they look so festive.

  16. Leanne Scherp says:

    Chocolate Drizzled Apricot Delights

  17. L Pete says:

    Apricot Jewels.

  18. kal p says:


  19. L Pete says:

    My, My, My Cookies

  20. lei says:

    Good Cook Cookies

  21. Kath says:

    Apricot ‘n Drizzle Cookies

  22. Katrine says:

    Apricot Cookwiches

  23. Kai Peters says:

    Apricot Gems.

  24. Kerry Wright says:

    Drizzled Downy Biscuits

  25. Julie Petroski says:

    I would call them Apricot Fancies!

  26. leslie z. says:

    Apricot Delight

  27. Jo-Anne Pfoh says:

    Princess Apricots

  28. crystal porter says:

    Apricot Cabin Cookies

  29. Maria Medeiros says:

    Apricots are my fave!
    These should be called Apricot Chocolate Drizzles. Yummy. I need to make theses.

  30. Peggy Domenie says:

    I would call them Chocolate-Drizzled Apricot Shortbread Macarons

  31. Heather says:

    I would name them Apricot Chocolate Sandwich Cookies!

  32. […] inspired to create even more festive treats this holiday season? Try our VEGAN ORANGE BALLS, our APRICOT CHOCOLATE SANDWICH COOKIES, ANNA’S PECAN BALLS and our SPICY BOW KNOTS – each and all are fabulously […]

  33. […] favourites include Maria’s APRICOT CHOCOLATE SANDWICH COOKIES, my sister Lisa’s “WHO DOESN’T LOVE” SHORTBREADS, and my sister Milisa’s vegan ORANGE […]


Ingredients & Amounts

  • For the filling:
  • 1 cup of dried apricots
  • 2 cups of water
  • 2 tablespoons of brown sugar
  • For the cookie dough:
  • 5 cups of unbleached, all-purpose flour
  • 1 cup of granulated sugar
  • 1 teaspoon of baking powder
  • 1 package of vanilla sugar or powder
  • 1 lb. of butter (four sticks), room temperature
  • 2 eggs
  • For the chocolate drizzle:
  • 1 cup of dark chocolate chips


  1. Prepare the filling: Place apricots and water into a medium saucepan and bring to a boil. Reduce to simmer, cover and cook fruit until soft and tender, about 30 minutes. Remove from heat and cool. Mash fruit to a smooth consistency using a fork or potato masher. Add brown sugar, stir and set aside.
  2. Prepare the cookies: Preheat oven to 350˚F. Place flour, sugar, vanilla sugar and baking powder into a medium-sized bowl and whisk together to combine. Slice butter into tablespoon portions and add to dry mixture. Rub butter into flour mixture. Add eggs and knead dough until it forms a soft ball.
  3. Roll dough out on a floured surface to a ¼” thickness. Using a shot glass, cut out circles and transfer them to parchment lined baking sheets. Transfer to oven and bake for 10 minutes or until lightly golden. Remove from oven and cool.
  4. Assemble cookies: Once cookies are completely cool, invert half on baking sheet. Add a small dollop of the fruit preserve into the centre of each, then place a second cookie on top and press down lightly to form a sandwich. Continue until all cookies have been used.
  5. Decorate cookies: Melt chocolate chips in the top of a double boiler or a bowl resting on a small saucepan half filled with boiling water. Transfer melted chocolate into a thick plastic storage bag, snipping one corner off to create a simple piping bag. Drizzle chocolate back and forth across the surface of each cookie.
  6. Transfer cookies to a cool location so that chocolate hardens. Cookies can be kept in a covered container in the fridge or cold room and will get softer with time.

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



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