“From Better Homes and Gardens--a wonderful holiday treat!”
1hr 15mins
60 cookies

Ingredients Nutrition

  • Cookies
  • 1 cup butter, softened
  • 12 cup shortening
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 12 teaspoon salt
  • 3 12 cups flour
  • 23 cup seedless raspberry preserves
  • 14 cup dried apricot, minced
  • 1 teaspoon finely shredded orange peel
  • Icing
  • 1 (12 ounce) package white chocolate chips
  • 2 tablespoons shortening
  • 2 tablespoons red and green decorator sugar


  1. In a large mixing bowl, beat butter and 1/2 cup shortening. Add sugar, vanilla, and salt. Beat until well combined.
  2. Beat in flour. Knead dough together until well blended and shape into a ball. Set aside.
  3. Combine preserves, apricots, and orange peel.
  4. Divide dough in half. Roll each half between pieces of wax paper to a 6x12 inch rectangle. Remove top wax paper.
  5. Spread preserve mixture lengthwise on half of each rectangle of dough, to within 1/2 of edges. Fold dough over filling and seal edges. Use the wax paper to invert onto a greased cookie sheet and use fork tines to reseal edges.
  6. Bake at 375°F for 20-25 minutes. Cool on cookie sheet on a wire rack.
  7. When cool, cut each square of dough into 3/4 inch wide sticks. Put sticks on the cookie sheet and bake at 375°F for 8-10 minutes or until crisp. Cool on a wire rack.
  8. In a microwave-safe bowl, microwave the white chocolate chips and 2 tablespoons shortening for 2 minutes or until melted, stirring twice. Dip cookies in this mixture, then in decorating sugar. Cool on waxed paper.

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