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.
OATMEAL RAISIN COOKIES
Fill the biscuit tin with these rustic cookies. Soaking the raisins gives a boost to the texture and stops them from burning during cooking
Provided by Good Food team
Categories Treat
Time 30m
Yield Makes 25
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4 and line 2 baking trays with baking parchment. Pour 50ml/2fl oz boiling water over the raisins and leave to soak for 20 mins until plump. Drain, reserving the liquid.
- Meanwhile, in a large bowl, mix together the oil and sugar. Gradually beat in the egg, along with the reserved water from the raisins, the cinnamon and vanilla extract. Sift the flour, bicarbonate of soda and a pinch of salt into the bowl, then add the oats. Finally, mix in the raisins.
- Drop heaped tbsps of the cookie dough onto the baking trays, well spaced apart as they will spread when cooking. Bake for 12-15 mins until golden. Leave to cool on the trays for 10 mins before tucking in, or transfer to a cooling rack to cool completely. Will keep in an airtight container for up to 3 days.
Nutrition Facts : Calories 166 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
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
APRICOT RAISIN COOKIES
These cookies are fruity and spicy...very delicious!
Provided by A. Voss
Categories Desserts Cookies Fruit Cookie Recipes Raisin
Yield 18
Number Of Ingredients 13
Steps:
- Grind apricots in food processor or blender.
- In small bowl, combine flour, baking powder, spices and salt.
- In a large bowl, cream the shortening and sugar. Dissolve baking soda in warm water and add to creamed mixture, beating until smooth. Beat in the egg.
- Slowly blend in the dry ingredients, mixing until well blended. Fold in the apricots, raisins and pecans. Cover and chill for one hour.
- Preheat oven to 375 degrees F. Grease cookie sheets.
- Drop dough by teaspoonfuls two inches apart. Bake for 18 to 20 minutes.
Nutrition Facts : Calories 231.8 calories, Carbohydrate 33.7 g, Cholesterol 10.3 mg, Fat 10.5 g, Fiber 1.8 g, Protein 2.8 g, SaturatedFat 1.9 g, Sodium 167.5 mg, Sugar 20 g
APRICOT RAISIN LOAF
This is a great flavorful loaf with plenty of fruits. Wait a day or two before cutting so it will be easy to cut. It will also have a better flavor.
Provided by Carol
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h25m
Yield 12
Number Of Ingredients 13
Steps:
- Whisk together flour, baking powder, and salt. Stir in apricots, raisins, nuts, and rind.
- In a large bowl, beat together butter or margarine, sugar, and 1 egg until smooth. Beat in second egg. Blend in orange juice. Pour in flour mixture all at once, and stir just to moisten. Scrape into greased 9 x 5 x 3 inch loaf pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour, or until it tests done. Let stand 10 minutes, and then remove loaf from pan.
- Stir apricot jam and water together, and heat. Put through strainer. Spoon glaze over hot loaf. Cool on wire rack.
Nutrition Facts : Calories 289.3 calories, Carbohydrate 52.2 g, Cholesterol 31 mg, Fat 8.2 g, Fiber 2.3 g, Protein 4.6 g, SaturatedFat 1.2 g, Sodium 339.5 mg, Sugar 30.5 g
APRICOT OATMEAL COOKIES
These classic cookies contain a fun twist with their tangy dried apricots! Full of cozy cinnamon and oats, they taste every bit as decadent as your family's favorite recipe-not healthy at all! Store any leftovers between sheets of wax paper in an airtight container for up to a week. They'll stay incredibly soft and chewy that way, if they last that long!
Yield 15 cookies
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the honey until thoroughly incorporated. Add in the flour mixture, stirring just until incorporated. Fold in the apricots. Chill the dough for at least 30 minutes. (If chilling longer, cover with plastic wrap, ensuring it touches the entire surface of the cookie dough.)
- Preheat the oven to 325°F, and line a baking sheet with parchment paper or a Silpat.
- Drop the cookie dough into 15 rounded scoops on the baking sheet. (If chilled longer than 1.5 hours, flatten each slightly.) Bake at 325°F for 13-15 minutes. Cool on the baking sheet for at least 15 minutes before turning out onto a wire rack.
Nutrition Facts : Serving Size 1 cookie
APRICOT CHICKEN (4 INGREDIENTS)
Make and share this Apricot Chicken (4 Ingredients) recipe from Food.com.
Provided by NotQuiteVegetarian
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to around 180 degrees celsius.
- Lightly coat fillets with flour.
- Mix french onion soup mix with apricot nectar.
- Pour into casserole dish.
- Place chicken fillets into dish.
- Turn them over to make sure they're coated with nectar/soup mix.
- Bake for around 35 - 45 minutes.
- Serve with rice and steamed veg.
- Dinner's done!
Nutrition Facts : Calories 156.1, Fat 1, SaturatedFat 0.1, Cholesterol 0.7, Sodium 1142.7, Carbohydrate 34.9, Fiber 2, Sugar 16.7, Protein 3
CHEWY RAISIN COOKIES
I created this recipe on accident. I was using a recipe a friend had given me for chocolate chip cookies, but having a brother who is lactose intolerant, and having family members who have been told by doctors not to eat chocolate, I changed the recipe just enough to make it my own. It was a real crowd pleaser, too.
Provided by Raincloud_specialty
Categories Drop Cookies
Time 30m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 9
Steps:
- In a mixing bowl, mix flour, salt, and baking soda.
- Put shortening into medium sized bowl.
- Using electric beater, beat in brown and white sugars.
- Beat in eggs and vanilla.
- Sift and beat in flour mixture.
- Beat for 2-3 minutes or until dough is light and fluffy.
- Stir in raisins.
- Spoon onto ungreased baking pan, about two inches apart.
- Bake at 350°F for 12-15 minutes or until golden brown on top.
APRICOT RAISIN RUGELACH
Rugelach is a classic addition to holiday trays. The flaky, buttery pastry slices encase a spiced fruit and walnut filling. —Laurie Klett, Hamilton, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 4 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, beat butter and cream cheese until well blended. Combine flour and salt; gradually add to butter mixture and mix well. Shape into four 5-in. logs; cover and refrigerate for 8 hours or overnight., On a lightly floured surface, roll 1 log into a 12x8-in. rectangle. Spread with about 1/4 cup spreadable fruit; sprinkle with 5 tablespoons walnuts and 1/4 cup raisins. Combine 1/2 cup sugar and cinnamon; sprinkle 2 tablespoons over the top. Roll up jelly-roll style, starting with a long side. Repeat with remaining logs. Chill., Place rolls, seam side down, 4 in. apart on ungreased baking sheets. Brush with cream; sprinkle with remaining sugar. With a serrated knife, make 1/2-in.-deep cuts 1 in. apart on roll-ups. Bake at 350° for 20-25 minutes or until golden brown. Transfer to a cutting board; cut each roll into 12 slices. Cool on wire racks.
Nutrition Facts : Calories 120 calories, Fat 7g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 66mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 2g protein.
OATMEAL COOKIES WITH DRIED APRICOTS AND WHITE CHOCOLATE
Instead of old-fashioned oatmeal raisin, swap in apricots and white chocolate. The white chocolate's sweetness tempers the tang of the fruit, creating a balanced batch that will appeal to kids and adults alike.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 4 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Mix flour, oatmeal,and baking soda in a medium bowl. Cream butter and sugars with a mixer until light and fluffy. Reduce speed to low. Add salt, vanilla, and eggs, and beat until well combined, about 1 minute. Add flour mixture gradually, beating until just combined. Stir in chocolate and apricots.Cover, and refrigerate until cold, about 30 minutes.
- Drop heaping tablespoons of dough onto parchment-lined baking sheets, spacing 2 inches apart. Bake until cookiesare golden brown around the edges but still soft in the center, 14 to 16 minutes.Let cookies cool on baking sheets for 2 minutes. Transfer cookies to a wire rack; let cool.
RAISIN APRICOT BARS
I enjoy making bars & cookies, & have collected recipes for them over the years. Here's one I picked up 30 years ago.
Provided by Sydney Mike
Categories Bar Cookie
Time 35m
Yield 24 serving(s)
Number Of Ingredients 13
Steps:
- In a saucepan, combine apricots, water, raisins, sugar, lemon juice, cornstarch & pumpkin pie spice, & cook over medium heat, stirring constantly, until mixture boils & thickens. Remove from heat & cool.
- Preheat oven to 375 degrees F, & grease a 13"x9" baking dish.
- In a large mixer bowl, cream butter & brown sugar.
- Add flour, baking powder, salt & rolled oats, & mix well.
- Pat half of this mixture into bottom of prepared baking dish, then spread cooled fruit mixture over that.
- Sprinkle remaining flour mixture evenly over the fruit & lightly press it down.
- Bake 22-25 minutes, or until firm in the center & topping is crisp.
- Cool completely before cutting into 2" squares.
ORANGE APRICOT BISCOTTI
Steps:
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
- In a mixing bowl, beat together the butter, sugar, salt, 2 teaspoons of the orange extract, vanilla extract, orange zest, and baking powder until well combined and creamy.
- Next, add the eggs and beat them into the batter until well mixed.
- Now, add the flour and beat in until just combined. The dough will be sticky.
- Fold in the chopped apricots.
- Turn dough out onto prepared baking sheet and form into a log. (Dust your hands with flour; dough is a bit sticky!)
- Form log into a rectangle shape that is roughly 5" wide and 14" long.
- Bake for 25 minutes. Remove from oven and place baking sheet on a wire cooling rack so that air can circulate around the baking sheet. Allow to cool for 5 minutes.
- In the meantime, reduce the heat to 325°F.
- Using the parchment paper, slide the log onto a large cutting board. Slice into 3/4" slices across the width of the log.
- Place slices back onto baking sheet which has been lined with more parchment paper. Slices are cut side down. Bake for 12 minutes.
- Remove from oven. Carefully turn the cookies over and bake for another 12 minutes.
- Remove from oven and allow to cool on the baking sheet for 3-5 minutes. Transfer to wire cooling rack to finish cooling completely.
- Once completely cooled, whisk together the confectioner's sugar with the remaining teaspoon of orange extract and the milk. Whisk until smooth and drizzle over the biscotti. Let set to harden.
- Package biscotti for gift-giving or pile into a food-safe container. Leave at room temperature, or freeze until needed for up to 3 months.
Nutrition Facts : Calories 213 kcal, Carbohydrate 38 g, Protein 3 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 40 mg, Sodium 138 mg, Fiber 1 g, Sugar 23 g, ServingSize 1 serving
APRICOT RAISIN COOKIES
Steps:
- Preheat oven to 375℉ (190℃). Combine white flour, oat flakes, wheat flakes, baking soda and salt; set aside. Cream butter or margarine and brown sugar together until light. Add eggs and vanilla. Beat well. Stir in dry ingredients. Add chopped, dried apricots and raisins and stir until fruit is well distributed. Drop from a teaspoon onto a greased baking sheet. Bake for 8 to 10 minutes.
Nutrition Facts :
APRICOT AND RAISIN FILLED COOKIES
When I was a child I absolutely did not like these cookies made by my Grandmother, but my Dad sure did. Well, Dads are always right! Now, it wouldn't be Christmas without them.
Provided by davidd
Categories Desserts
Time 30m
Yield 40
Number Of Ingredients 17
Steps:
- Cream together butter and sugars. Add beaten eggs, then stir in soured milk. Mix flours, spices, and salt. Gradually mix into sugar, butter, and egg mixture. Form dough into ball. Place in bowl loosely covered with wax paper. Chill. After dough is thoroughly chilled, roll out until about 1/4" thick and cut into 3" circles. Place 1/2 to 1 teaspoon of filling in the center of each circle, then cover with another circle. Use a fork to press down around the entire edge to seal. Prick the top, then bake at 350? until light golden brown. To make filling (usually enough for two batches): Cook apricots and raisins in water until very mushy (you may need to add more water through the process). Mash with masher, then add sugar, cornstarch and vanilla. Remove from heat after thickened. Allow to cool.
Nutrition Facts : Calories 160 calories, Fat 2.78442057774657 g, Carbohydrate 32.9784452613913 g, Cholesterol 18.2311250077734 mg, Fiber 0.949967026329507 g, Protein 1.94646033849966 g, SaturatedFat 1.58875355532222 g, ServingSize 1 1 Serving (63g), Sodium 1694.46427999525 mg, Sugar 32.0284782350617 g, TransFat 0.287319046651089 g
More about "apricot raisin cookies food"
APRICOTS 'N CREAM COOKIES RECIPE - LAND O'LAKES
From landolakes.com
5/5 (5)Calories 70 per servingServings 42
- Combine sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add sour cream, egg and almond extract; continue beating until well mixed. Add flour, baking soda and salt; beat at low speed, scraping bowl often, until well mixed. Stir in chopped apricots.
- Drop dough by tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Sprinkle with sugar and almonds, if desired. Bake 10-12 minutes or until lightly browned.
DRIED FRUIT & WALNUT COOKIE BOATS - BALKAN LUNCH BOX
From balkanlunchbox.com
Ratings 1Total Time 40 minsCategory Dessert
- Wet (or oil) your hands to prevent sticking and transfer ground fruit into a deeper bowl. Add cocoa powder, starch, powdered sugar, juice and egg white. Mix until completely integrated.
- Make small rolls (1/2 size of a golf ball) out of the mixture. After forming each ball, flatten it a little bit between your palms, and press a walnut half into it. Afterwards roll in granulated sugar and set on a flat pan or baking sheet.
APRICOT RAISIN CREAM CHEESE BUNDT CAKE - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
3.2/5 (27)Total Time 1 hr 25 minsCategory DessertCalories 347 per serving
- In a medium sized sauce pan, stir together the raisins, apricots, sugar, and water. Turn the temperature to medium and bring to a slight boil. Reduce the heat to simmer and allow the mixture to simmer for 30 minutes. Remove the sauce pan from the heat and allow mixture to completely cool. Do not drain the liquid!!
- Preheat your oven to 350 degrees. Prepare a bundt pan by lightly coating the interior with non-stick cooking spray.
- In a large mixing bowl, use a hand-held mixer to blend together the butter, sugar, vanilla, and cream cheese until fluffy.
20 RAISIN DESSERTS WE CAN’T RESIST - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published 2021-12-30Category Desserts, Recipe Roundup
- Oatmeal Raisin Cookies. Thick, soft, and very tempting, these cookies are devilishly addictive. Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!
- Applesauce Cake. All experienced bakers know that applesauce can be a cake-saver. Adding a spoonful to your batter keeps it beautifully moist as it bakes.
- Apple Rum Raisin Bread Pudding. Comfort food doesn’t get much better than this hearty pudding. It’s made with rum-soaked raisins for a boozy kick, so now’s the time to use up that bottle your neighbor brought over last Christmas.
- Rice Pudding. One of my all-time childhood favorites, rice pudding is a bowlful of sweet nostalgia. Everyone has their own interpretation of this common dish, but give this recipe a try and maybe you’ll find a new favorite.
- Carrot Pudding. Carrot is a great choice if you’re looking to sneak some healthy ingredients into your kids’ treats. They won’t know or care that there are vegetables in this festive pudding.
- Scones. Every cook should have a good scone recipe up their sleeve, and this easy recipe is a great place to start. It may be a basic recipe, but these fluffy baked goods are anything but basic.
- Stollen. If you’ve ever been to Germany around Christmas, you’ve probably seen stollen at one of their legendary holiday markets. This is a soft loaf, flavored with candied zest, sliced almonds, rum-soaked raisins, and dried cranberries.
- Cinnamon Raisin Muffins. Perfect for breakfast, these chunky muffins are sweet without being sickly and packed with energy-boosting raisins. Buttery, soft, and sprinkled with cinnamon sugar, these are a lunch box favorite and brunch must-have.
- Lady Baltimore Cake. Lady Baltimore cake is a unique dessert with a unique name. This dish originates from the southern states, with some foodie historians claiming it was first served in the early 20th century.
- Cinnamon-Raisin Rugelach. Rugelach is a traditional Jewish cookie, popular in Israel, Poland, and Jewish communities around the world. But you don’t have to wait for the seder feast to enjoy these delightful baked goodies.
OLD-FASHIONED OATMEAL APRICOT COOKIES - VINTAGE BAKED MODERN
From vintagebakedmodern.com
Reviews 1Servings 36Cuisine AmericanCategory Dessert
APRICOT RAISIN CAKE RECIPE - CHATELAINE
From chatelaine.com
4.8/5 (5)Category Recipes
CRISPY CHEWY APRICOT RAISIN COOKIES - FLAVOUR ... - PINTEREST
From pinterest.com
Servings 12Total Time 27 minsEstimated Reading Time 1 min
DATE RAISIN APRICOT COOKIES | THEFLOURBAG
From theflourbag.wordpress.com
Estimated Reading Time 2 mins
APRICOT-RAISIN HAM - CHATELAINE
From chatelaine.com
Servings 10Calories 413 per servingEstimated Reading Time 1 min
DELICIOUS APRICOT RAISIN CAKE #CAKE #APRICOTS #RAISINS # ...
From pinterest.ca
Estimated Reading Time 3 mins
APRICOT RAISIN OATMEAL COOKIES | ALMOST PROPERLY
From almostproperly.com
Servings 24Total Time 35 mins
FROM FIGGY RIBS TO APRICOT CREAM: OTTOLENGHI’S RECIPES FOR ...
From theguardian.com
APRICOT RAISIN COOKIES RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
APRICOT RAISIN COOKIES RECIPES
From tfrecipes.com
APRICOT RAISIN CAKE - A NEWFOUNDLAND HOLIDAY FAVOURITE ...
From pinterest.ca
DRIED APRICOT AND RAISIN BARS | RECIPE - KELLOGG'S
From kelloggs.ca
20 APRICOT RECIPES - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
APRICOT ROLE - RECIPES | COOKS.COM
From cooks.com
ASTRAY RECIPES: APRICOT RAISIN COOKIES
From astray.com
APRICOT AND RAISIN RUGELACH RECIPE | I CAN COOK THAT
From icancookthat.org
APRICOT RAISIN COOKIES - DAIRY FREE RECIPES
From fooddiez.com
APRICOT RAISIN CHEWS | RECIPE - KELLOGG'S
From kelloggs.ca
APRICOT RAISIN COOKIES - YUM TASTE
From yumtaste.com
APRICOT RAISIN COOKIES TASTY RECIPES - RECIPES FOR DINNER
From recipesfor-dinner.blogspot.com
APRICOT RAISIN COOKIES THE BEST RECIPES
From familytopsecretrecipes.blogspot.com
RECIPES > COOKIES > HOW TO MAKE APRICOT RAISIN COOKIES
From mobirecipe.com
APRICOT & RAISIN COOKIES - VAUGHAN'S KITCHEN
From vaughanskitchen.co.uk
APRICOT RAISIN RUGELACH RECIPES
From tfrecipes.com
APRICOT RAISIN COOKIES THE BEST RECIPES - MY RECIPES
From rwaksmysocks.blogspot.com
APRICOT RAISIN COOKIES : COOKINGRECIPESDAILY
From reddit.com
APRICOT, RAISIN & CHOCOLATE COOKIES RECIPE | ANNABEL KARMEL
From annabelkarmel.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love