APRICOT COOKIES
These cookies have a great tart and sweet taste. These are not just a Christmas cookie, but they get asked for every year! You can substitute cranberry sauce for apricot preserve, or try doing half apricot and half cranberry, yum!
Provided by Kathy Lusk
Categories Desserts Cookies Fruit Cookie Recipes Apricot
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream the butter and sugar in a medium size mixing bowl. Mix flour, baking powder, salt, egg and vanilla extract into the butter-sugar mixture. Cool dough in the refrigerator for 1 hour.
- On a lightly floured surface roll dough out to 1/4 inch thick. Cut the dough into rounds with a round cookie cutter or glass. Using the tip of a teaspoon place a small drop of apricot preserves into the middle of the circle. Brush edges with water and fold the dough over so that the cookie is in the shape of a half moon; seal edges Arrange on ungreased cookie sheets.
- Bake for 8 to 12 minutes, or until golden brown. Dust the cookies with powdered sugar while still hot.
Nutrition Facts : Calories 202.4 calories, Carbohydrate 31.2 g, Cholesterol 28.1 mg, Fat 8 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 4.9 g, Sodium 126.5 mg, Sugar 18.5 g
CHOCOLATE CHIP-APRICOT COOKIES
Dried apricots add an alluring surprise to the traditional chocolate chip cookie.
Provided by Food Network Kitchen
Time 1h45m
Yield about 2 dozen cookies
Number Of Ingredients 10
Steps:
- Beat the butter, brown sugar and granulated sugar with an electric mixer on medium speed in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
- Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the chocolate chips and dried apricots.
- Line 2 baking sheets with parchment paper. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange the balls about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
- Position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
- Bake the cookies until they are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.
APRICOT FILLED COOKIES
This recipe came from a little pamphlet with cookie recipes that a neighbor gave to me when I was about 12. My family always has this at Christmas, along with the Russian Tea Cookies and Frittula. It's an old recipe calling for shortening, and that's the way we still make it. The recipe calls for making your own apricot filling, but when time is short you can substitute prepared apricot preserves.
Provided by Simply Chris
Categories Dessert
Time 45m
Yield 24 serving(s)
Number Of Ingredients 13
Steps:
- Cream sugar and shortening.
- Add eggs.
- Sift dry ingredients.
- Add dry ingredients alternating with milk and vanilla; mix well.
- Roll 1/8 inch thick and cut with 2 1/2 round cutter.
- Combine filling ingredients in order given.
- Cook in medium sauce pan over medium heat until it looks like marmalade.
- Stir frequently to prevent sticking and browning of fruit.
- Put 1 tbsp filling on 1/2 of cookie dough rounds.
- Cover with remaining rounds.
- Press edges with fork to seal.
- Brush tops with egg whites.
- Bake on greased cookie sheets at 400°F for 15 minutes.
APRICOT TEA COOKIES
It just wouldn't be Christmas without these dainty melt-in-your-mouth apricot cookies on my platter! Filled with fruit and drizzled with frosty glaze, they couldn't be more delectable.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 4 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the flour, sugar and salt. Cut in cream cheese and butter until mixture resembles coarse crumbs. Add sour cream, tossing with a fork until dough forms a ball. Cover and refrigerate for at least 1 hour. , Meanwhile, in a large saucepan, combine the filling ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Uncover; simmer 7-9 minutes longer or until most of the liquid is absorbed, stirring occasionally. Cool., Divide dough in half. On a well-floured surface, roll out each portion into a 10-in. square; cut each into 2-in. squares. Place about 1/2 teaspoon of filling in the center of each square. Bring two opposite corners of square to the center; pinch firmly to seal. , Place on greased baking sheets. Bake at 325° for 18-20 minutes or until edges are lightly browned. Remove to wire racks to cool. Combine the glaze ingredients; drizzle over cooled cookies.
Nutrition Facts : Calories 141 calories, Fat 6g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 70mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.
APRICOT OATMEAL COOKIES
Make and share this Apricot Oatmeal Cookies recipe from Food.com.
Provided by dojemi
Categories Drop Cookies
Time 54m
Yield 54 cookies
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- In large bowl, with mixer on medium speed, beat butter and sugars 2 minutes or until creamy, occasionally scraping bowl.
- Reduce speed to low; beat in eggs, flour, baking soda, cinnamon, almond extract, and 1/2 teaspoon salt just until blended.
- Stir in oats and remaining ingredients.
- Drop dough by rounded measuring tablespoons, 2 inches apart, onto ungreased cookie sheet.
- Bake cookies 14 to 15 minutes or until tops are golden.
- Cool cookies on wire racks.
- Repeat with remaining dough.
Nutrition Facts : Calories 123.6, Fat 5.5, SaturatedFat 2.8, Cholesterol 16.9, Sodium 55.6, Carbohydrate 16.9, Fiber 1.5, Sugar 7.8, Protein 2.5
AMARETTO APRICOT COOKIES
This makes a very healthy tasting, chewy cookie....it isn't a crisp cookie. I had it on a Christmas Cookie Exchange this year, and really enjoyed it! Originally authored by Brenda Bragg from Ohio. Cook time is actually 8 minutes per cookie sheet, I just increased the cooking time to accomodate multiple cookie sheetfuls!
Provided by breezermom
Categories Drop Cookies
Time 50m
Yield 7 dozen
Number Of Ingredients 12
Steps:
- Beat butter at medium speed of an electric mixer until creamy. Gradually add the brown sugar and 1/2 cup sugar, beating well. Add the egg and 1 tbsp of the amaretto, beating well.
- Combine flour and baking soda; add to the butter mixture, beating well. Stir in the oats, apricots, and almonds.
- Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake at 375 for 7 to 8 minutes or until lightly browned. Cool 1 minute on cookie sheets before removing to wire racks. Let cool completely.
- Combine the powdered sugar and 3 to 4 tbsp amaretto, stirring until smooth. Drizzle the amaretto glaze over the cookies.
APRICOT OATMEAL COOKIES
Dried apricots spice up oatmeal cookies with a new-fashioned twist.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 72
Number Of Ingredients 14
Steps:
- Heat oven to 375°F. In large bowl, beat all ingredients except oats, flour, apricots and pecans with electric mixer on medium speed until creamy, or mix with spoon. Stir in all remaining ingredients.
- Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.
- Bake cookies 8 to 10 minutes or until edges are brown and centers are soft. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.
Nutrition Facts : Calories 70, Carbohydrate 8 g, Cholesterol 10 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 50 mg
OATMEAL-APRICOT COOKIES
These cookies are very chewy and not overly sweet. Chopped dried apricots add a surprising fruity taste and go well with the oats and almonds.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 50m
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. In a medium bowl, combine oats, flour, baking powder, and salt; set aside.
- In the bowl of an electric mixer, cream butter and sugars on medium speed until smooth; beat in egg and vanilla. With mixer on low speed, add oat mixture, and mix until just combined. Stir in apricots and almonds by hand.
- Divide dough into 12 pieces, and roll into balls. Place balls 3 to 4 inches apart on baking sheets. Using your fingers, flatten balls to about a 3/4-inch thickness.
- Bake cookies until edges begin to brown, 25 to 30 minutes. Let cool 5 minutes on baking sheet, then transfer to a wire rack to cool completely.
APRICOT CRESCENT COOKIES
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Blend butter, cream cheese, and sour cream together in a large bowl with an electric mixer. Stir in flour, 1/2 cup powdered sugar, and salt until well blended.
- Wrap dough in waxed paper and chill until firm enough to roll, at least 3 hours, or overnight.
- Divide dough into thirds. Keep dough in the refrigerator while working on one portion at a time. Roll each portion into a 12 1/2x10-inch rectangle. Cut into 2 1/2-inch squares using a fluted pastry wheel.
- Place a dot, about 1/4 teaspoon, of preserves in the center of each square. Bring up two diagonal corners to the center, pinching together to seal, or secure with a toothpick. Place on ungreased cookie sheets.
- Bake in the preheated oven until firm, but not brown, about 12 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more. Sift remaining powdered sugar over the cooled cookies.
Nutrition Facts : Calories 67.3 calories, Carbohydrate 6.3 g, Cholesterol 12.3 mg, Fat 4.5 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 2.8 g, Sodium 22.4 mg, Sugar 2.4 g
WINNING APRICOT BARS
This recipe is down-home baking at its best, and it really represents all regions of the country. It's won blue ribbons at county fairs and cookie contests in several states! Easy to make, it's perfect for potluck suppers, bake sales, lunchboxes or just plain snacking.-Jill Moritz, Irvine, California
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In a small bowl, whisk flour and baking powder; gradually add to creamed mixture, mixing well. Fold in coconut and walnuts., Press two-thirds of dough onto the bottom of a greased 13x9-in. baking pan. Spread with preserves; crumble remaining dough over preserves. Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into bars.
Nutrition Facts : Calories 195 calories, Fat 10g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 72mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
APRICOT TEA COOKIES
I found this recipe in a Taste of Home magazine, and made these cookies for Christmas last year. My family and our guests loved these little melt-in-your-mouth cookies.
Provided by TasteTester
Categories Dessert
Time 1h45m
Yield 4 dozen
Number Of Ingredients 11
Steps:
- In a large mixing bowl, combine the flour, sugar and salt. Cut in cream cheese and butter until mixture resembles coarse crumbs. Add sour cream, tossing with a fork until dough forms a ball. Cover and refrigerate for at least 1 hour.
- Meanwhile, in a large saucepan, combine the filling ingredients; bring to a boil. Reduce heat; cover and simmer 10 minutes. Uncover, simmer 7-9 minutes longer or until most of the liquid is absorbed, stirring occasionally. Cool.
- Divide dough in half. On a well-floured surface, roll out each portion into a 10-inch square; cut each into 2-inch squares. Place about 1/2 teaspoon of filling in the center of each square. Bring two opposite corners of square to the center; pinch firmly to seal.
- Place on greased baking sheets. Bake at 325 degrees for 16-19 minutes, or until edges are lightly browned. Remove to wire racks to cool. Combine the glaze ingredients. Place a piece of wax paper under the wire rack to catch the glaze drippings and make it easy to clean up. Drizzle the glaze over cooled cookies.
- NOTE: Passive work time includes placing the dough in the refrigerator for 1 hour.
Nutrition Facts : Calories 843.9, Fat 34.2, SaturatedFat 21.3, Cholesterol 93.5, Sodium 327, Carbohydrate 131.9, Fiber 4.1, Sugar 96.7, Protein 8
CREAM CHEESE APRICOT COOKIES
These are very good, very easy cookies. Since, I really hate chopping apricots, I usually substitute Fruit bits. Everyone who has tasted these always wants more cookies and a copy of the recipe.
Provided by mandabears
Categories Dessert
Time 20m
Yield 36 cookies
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- In a medium bowl mix cream cheese and butter until well blended.
- Add egg and beat until smooth.
- Stir in cookie mix(mixture will be thick).
- Stir in apricots.
- Drop by rounded teaspoonful onto ungreased cookie sheet.
- Bake 12-14 minutes or until edges are lightly browned.
- Remove from oven and let cookies cool on cookie sheet for 1 minute before transferring to a cooling rack.
Nutrition Facts : Calories 25.4, Fat 2.5, SaturatedFat 1.6, Cholesterol 12.7, Sodium 20.4, Carbohydrate 0.3, Fiber 0.1, Sugar 0.2, Protein 0.5
APRICOT BUTTER COOKIES
Enjoy these delicious cookies topped with dried apricots - perfect for a dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 48
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick cookie sheet). In medium bowl, beat 1 cup butter, 3/4 cup powdered sugar and the vanilla with electric mixer on medium speed until smooth. Beat in flour until well blended. Stir in finely chopped apricots.
- Shape dough into 1-inch balls. On ungreased cookie sheet, place balls 2 inches apart.
- Bake 8 to 12 minutes or until bottoms are light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
- In small bowl, beat 1/4 cup butter and the apricot preserves with electric mixer on medium speed until smooth. Beat in 1 cup powdered sugar until well blended. Spread frosting over cookies. Top each cookie with apricot strip.
Nutrition Facts : Calories 80, Carbohydrate 9 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 35 mg, Sugar 6 g, TransFat 0 g
FILLED APRICOT COOKIES
This is an excellent apricot cookie recipe and it only has 3 ingredients besides the apricot preserves. It has a light flaky dough and isn't too sweet.
Provided by J. WAGNER
Categories Desserts Cookies Fruit Cookie Recipes Apricot
Time 1h30m
Yield 24
Number Of Ingredients 4
Steps:
- In a medium bowl, mix together the margarine, flour, and cream cheese until well blended. Cover and chill for about 30 minutes.
- Preheat the oven to 325 degrees F (165 degrees C). Roll the dough into walnut sized balls. Flatten each ball in the palms of your hands to 1/4 inch thickness. Place a small amount of apricot preserves into the center, then fold the circle in half, and pinch the edges to seal. If the edges are not sealed, the preserves will leak out. Place filled cookies onto a greased baking sheet.
- Bake for 30 minutes in the preheated oven, or until golden brown. Remove from oven. While cookies are still warm, toss them with confectioners' sugar to coat. Toss them with sugar again when cool, just before serving.
Nutrition Facts : Calories 153.4 calories, Carbohydrate 12.6 g, Cholesterol 10.3 mg, Fat 10.8 g, Fiber 0.3 g, Protein 1.9 g, SaturatedFat 3.4 g, Sodium 118.1 mg, Sugar 3 g
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