Apricot Hearts

DCLSA Cookbook
Mrs. Eugene Ormandy’s Apricot Hearts
Submitted by: Marcia Welsh, former Library Access Services employee Makes 24 hears; Preparing: 20 minutes; Chilling: overnight; Cooking: 10-12 minutes


Cheese pastry

    • 1 cup sifted flour
    • pinch of salt
    • 1/2 cup butter or margarine
    • 4 ounces cream cheese, in pieces
    • Apricot jam
    • Sugarapricot hearts


1.Sift together flour and salt into a bowl.

2.Add butter and cheese into flour mixture until well blended.

3.Lightly shape into a ball.

4.Wrap in wax paper and refrigerate until well chilled, or overnight.

5.Heat oven to 400 degrees.

6.Lightly grease two cookie sheets.

7.On floured board roll out dough to 1/8”thickness.

8.Cut into hearts (with cookie cutter).

9.Place 1 teaspoon apricot jam on half of the hearts.

10.Brush edges with beaten egg and cover with another heart.

11.Press edges together to seal. Arrange on cookie sheets.

12.Brush tops with beaten egg and sprinkle with sugar.

13.Bake approximately 10-12 minutes.