Apricot Walnut Crescent Cookies Food

WALNUT OR FRUIT-FILLED CRESCENT COOKIES (ROSZKE OR ROSKY)

Steps:

• In a large bowl, mix butter, cream cheese, sugar, and vanilla until light and fluffy. Combine flour and baking powder, and add to butter mixture, blending well. Divide dough into 3 pieces, cover with plastic wrap and refrigerate 2 hours or overnight.
• Heat oven to 350 F. Line baking sheets with parchment paper. Dust work surface with equal parts granulated sugar and confectioners' sugar.
• Take one ball of dough out of refrigerator and roll it to 1/8-inch thickness. Using a non-serrated pizza or pastry wheel, cut into 3-inch squares.
• Place a rounded teaspoon of filling at one corner and roll it away from you (no need to tuck in the ends). Place seam side down on the baking sheet and shape into a crescent. Repeat with remaining dough.
• Bake 20 minutes or until edges are lightly brown. Cool completely and store covered. Dust with confectioners' sugar when ready to serve.
• Walnut Filling: In a medium saucepan, combine all ingredients. Cook over low heat just until the butter has melted. Cool before using or store covered in the refrigerator and rewarm slightly when ready to use.
• Apricot or Prune Filling: In a medium saucepan, combine all ingredients. Bring to a boil, lower heat and, stirring occasionally, simmer 8 minutes or until fruit is soft and liquid has been absorbed. Puree and cool. This can be made ahead and stored covered in the refrigerator for up to three months.

APRICOT CRESCENTS

Steps:

• In a large bowl, cut butter into flour until the mixture resembles coarse crumbs. Beat egg yolk and sour cream; add to crumb mixture and mix well. Chill several hours or overnight. , Divide dough into fourths. On a sugared surface, roll each portion into a 10-in. circle. Turn dough over to sugar top side. Combine preserves, coconut and pecans; spread over circles. Cut each circle into 12 wedges and roll each wedge into a crescent shape, starting at the wide end. Sprinkle with sugar. , Place points down 1 in. apart on ungreased baking sheets. Bake at 350° for 15-17 minutes or until set and very lightly browned. Immediately remove to wire racks to cool.

APRICOT AND NUT COOKIES WITH AMARETTO ICING

Steps:

• For the Cookies: In a large bowl, beat the butter, sugar, vanilla, cinnamon, and salt with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg. Stir in the flour until just blended. Mix in the apricots, almonds, and pine nuts.
• Transfer the dough to a sheet of plastic wrap and shape into a log, about 12-inches long and 1 1/2-inches in diameter. Wrap the dough in the plastic and refrigerate for 2 hours.
• Preheat the oven to 350 degrees F. Line 2 heavy baking sheets with parchment paper.
• Cut the dough log crosswise into 1/4 to 1/2 inch-thick slices. Transfer the cookies to the prepared baking sheets, spacing evenly apart. Bake until the cookies are golden around the edges, about 15 minutes. Transfer the cookies to a wire rack to cool completely before icing.
• For the Icing: Place the confectioners' sugar in a medium mixing bowl. Gradually whisk in the almond flavored liqueur, until the mixture is of drizzling consistency.
• Place the wire rack over a baking sheet. Using a spoon or fork, drizzle the cookies with the icing, allowing any excess icing to drip onto the baking sheet. Allow the icing to set before serving, about 30 minutes.

CARAMEL APRICOT THUMBPRINT COOKIES

Steps:

• HEAT oven to 350 degrees F. Adjust rack to middle position. Coat two cookie sheets lightly with no-stick cooking spray.
• BEAT brown sugar and shortening in medium bowl with an electric mixer at medium speed for 2 minutes or until fluffy. Scrape down sides of bowl. Add egg yolks, water, vanilla and salt. Beat until well combined. Add flour on low speed until well blended.
• BEAT egg whites in a shallow bowl until foamy. Place pecans in a separate shallow bowl. Measure about two teaspoons dough for each cookie. Form into balls by rolling between your palms. Dip each dough ball into egg whites, then roll into pecans. Place on prepared cookie sheet. Using the back of a teaspoon or your thumb, make a rounded indentation in the top of each cookie.
• BAKE 10 minutes. Remove from oven. It may be necessary to create the indentation once again with a spoon. Place about 1/2 teaspoon caramel topping into the indentation of each cookie. Then place about 1/2 teaspoon preserves on top of the caramel. Bake an additional 5 to 7 minutes or until lightly browned. Remove from oven. Allow cookies to cool on baking sheet for several minutes. Remove to cooling rack to cool completely.

APRICOT WALNUT CRESCENTS

Steps:

• Mix flour, salt, and sugar. With a pastry blender, cut butter into flour until mixture resembles coarse crumbs. Stir in sour cream and egg. Knead lightly until mixture holds together. Wrap well in plastic wrap and refrigerate for 4 hours or overnight. Divide dough into thirds. On a lightly floured pastry cloth, roll each third into a circle 11 inches in diameter. Spread each circle evenly with 2 tablespoons of apricot preseves and 2 tablespoons ground walnuts. Cut each circle into 12 pie-shaped wedges. Roll up each wedge, starting at the wide end. Place seam-side down about 2 inches apart on greased cookie sheets. Bake at 375℉ (190℃) for 20 minutes, until golden brown. Place on wire rack. Dust with confectioners' sugar when completely cool.

APRICOT COCONUT COOKIES

Steps:

• In a large bowl, combine the flour, sugar and baking powder. Cut in butter and cream cheese until mixture resembles coarse crumbs. Add coconut and preserves; mix well. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheet. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool completely. , In a small bowl, combine all the glaze ingredients. Spoon over cookies.

APRICOT-WALNUT RUGELACH

Steps:

• In a food processor, process butter, cream cheese, 3 tablespoons sugar, and salt until combined. Add flour and pulse until a dough forms. Divide in half, flatten into disks, and tightly wrap in plastic. Refrigerate until firm, 2 hours (or overnight).
• In a small pot, bring apricots, brandy, cinnamon, and 1/2 cup water to a boil. Reduce heat and simmer until most of liquid is absorbed, 7 minutes. Transfer to clean food processor. Pulse until finely chopped. Stir in walnuts and remaining 2/3 cup sugar.
• Working with 1 disk at a time, on a floured surface, roll out dough into a 12-inch circle. Spread with half the filling, leaving a 1-inch border. Cut into 16 wedges. Starting from outside edge, tightly roll each wedge up; place on parchment-lined baking sheets, seam side down. Lightly brush with egg. Freeze 30 minutes.
• Preheat oven to 325 degrees, with racks in upper and lower thirds. Bake until golden brown, 30 to 35 minutes, rotating halfway through. Transfer to wire racks; let cool completely.

CHOCOLATE, WALNUT AND APRICOT COOKIES

Steps:

• Place the butter, oil, sugar and baking powder in the bowl of a food processor, and process for about 10 seconds, just until smooth. Add the eggs and vanilla and process again until smooth, about 5 seconds. Add the flour, and process just until it is incorporated and the dough mixture is smooth, about 5 seconds.
• Transfer the dough to a bowl and stir in the walnut and apricot pieces and the chocolate chips. Drop about 2 tablespoons of dough for each cookie about 2 1/2 inches apart on an ungreased cookie sheet. Bake at 375 degrees for 8 to 10 minutes.