Lizzy Kakes- apricot filled cookies

I recently finished my first batch of Christmas cookies! I am so excited to share this recipe as it is really close to my heart. Lizzy Kakes are a recipe from my Hungarian Great Grandmother Elizabeth. My mom learned how to make these cookies from her and took over when she could no longer make them anymore. I use to make theses cookies with my mom as a kid and now I make them for my family. I make them every year for Christmas as they are a Hungarian Christmas cookie. Not to mention all of the requests I get for these cookies every year!

Lizzy Kakes apricot filled cookies are similar to the traditional Hungarian Kolaches. The concept is the same, but the dough itself is completely different. The traditional Kolaches are more of a cookie texture. The dough is made with cream cheese, butter and sugar. Lizzy Kakes have no sugar in the dough are made with layers upon layers of vegetable shortening. They are filled with apricot preserves and folded up and then sprinkled with powdered sugar.


Lizzy Kakes are so delicious and sort of a unique cookie. The layers of vegetable shortening is what makes the dough really soft and flakey with a subtle crisp. The cookies are almost like a pastry rather than a cookie. The gooey apricot filling and powdered sugar on top make these a wonderful and delicious Christmas cookie. They make for great gifts for your family or are perfect for a cookie exchange. Santa will love them too! I must admit though it is really hard to eat just one!

Lets get started!

1 pound all-vegetable shortening
4 cups all-purpose flour
1/2 teaspoon salt
2 egg yolks
1 tablespoon white vinegar
1 1/4 cups water
18 oz. jar apricot preserves
1 cup powdered sugar

Mix together 4 cups of flour and  1/2 teaspoon of salt. Add 1/2 a pound of vegetable shortening, 2 egg yolks, 1 tablespoon white vinegar and 1 1/4 cups of water. Mix all of the ingredients together until the dough forms. Divide the dough into 3 sections and wrap each section with plastic wrap and refrigerate for an hour.

After 1 hour roll out a section of the dough on a floured surface until the dough is about 1/4″ inch thick. With a spatula spread on a thin layer of vegetable shortening all over the top of the dough. Do the same to the other 2 sections of dough.

Fold up the dough and re-cover with the plastic wrap and refrigerate for another hour.

After an hour roll out the dough on a floured surface and spread another thin layer of vegetable shortening. Fold up, cover and refrigerate for another hour.

After an hour roll out the dough on a floured surface and spread one last thin layer of vegetable shortening over the dough. Fold up, cover and refrigerate for another hour or until ready to use. (I like to prepare the dough a day in advance.)

To make the cookies roll out the dough on a floured surface until it is about 1/8″ inch thick. With a pastry cutter or pizza cutter cut the dough into 2 inch squares. Save the corner and edge pieces to re-roll into squares later.

Put 1/2 teaspoon of apricot preserves onto the center of the squares.

Use a little bit of water to wet your finger tips and pinch 2 corners of the squares together and fold down pressing gently to secure.

Place on a parchment paper lined baking sheet. Bake for 20-23 minutes in a preheated 350 degree oven.

After baking let the cookies cool and then sprinkle them with some powdered sugar.

Enjoy! I hope you will try out this recipe. You won’t be disappointed! Maybe it will become a Christmas tradition of yours. Let me know what you think of the Lizzy Kake recipe or if you have any questions send me a comment! While you are here check out my 5 favorite Christmas traditions.


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3 thoughts on “Lizzy Kakes- apricot filled cookies”

    1. Any other fruit preserves you can find would work. I have used blackberry and cherry and they were delicious!

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