WHITE CHOCOLATE APRICOT OATMEAL COOKIES
My mom loved white chocolate and apricots, so when she passed, I decided to develop a recipe for the holidays that reminded me of her. It is one of those recipes that is very comforting.
Provided by Marcela Valladolid
Categories dessert
Time 1h40m
Yield about 2 dozen cookies
Number Of Ingredients 13
Steps:
- In the bowl of an electric mixer fitted with a paddle attachment, beat the butter, brown sugar and granulated sugar on medium-high speed until light and fluffy, about 2 minutes. With the mixer on low, add the eggs 1 at a time. Add the vanilla and beat for 1 more minute.
- In a separate bowl, sift together the flour, baking powder, cinnamon and salt. With the mixer on low, slowly add the dry ingredients to the wet ingredients. Add the oats, apricots and white chocolate chips and fold to combine using a rubber spatula, making sure everything is evenly incorporated. Cover the bowl with plastic wrap and refrigerate for 1 hour before baking.
- Preheat the oven to 325 degrees F. Spray 2 baking sheets with cooking spray.
- Using a medium ice cream scoop, drop 2-inch mounds of dough onto the prepared baking sheets. Bake until golden in color, 14 to 16 minutes. Transfer the cookies to a wire rack and let cool completely.
CHOCOLATE CHIP APRICOT COOKIES
Very yummy chocolate chip cookies with the goodness of apricot bits.
Provided by ABBY21
Categories Desserts Cookies Fruit Cookie Recipes Apricot
Time 25m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
- Mix the flour and baking soda in a bowl. In a separate bowl, beat together the butter, turbinado sugar, and brown sugar until fluffy, then beat in the egg, vanilla, and salt. Stir the flour and baking soda into the butter mixture. Fold in the chocolate chips and apricots. Drop by rounded teaspoonfuls onto the cookie sheet.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 92.2 calories, Carbohydrate 13.9 g, Cholesterol 11.9 mg, Fat 4.2 g, Fiber 0.6 g, Protein 0.9 g, SaturatedFat 2.5 g, Sodium 56.6 mg, Sugar 10.1 g
APRICOT AND WHITE CHOCOLATE SCONES
Create a coffee shop favorite at home. Scones are simple to make and a delicious treat.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Lightly grease cookie sheet with shortening or cooking spray. In large bowl, mix flour, sugar, baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs.
- Reserve 2 tablespoons apricots for topping. Stir remaining apricots and 1/3 cup vanilla baking chips into crumbly mixture. Stir in egg and just enough half-and-half so dough leaves side of bowl and forms a ball.
- On lightly floured surface, knead dough lightly 10 times. Pat or roll into 8-inch round on cookie sheet. Cut into 8 wedges, but do not separate.
- Bake 14 to 16 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges.
- Place melted baking chips in small resealable food-storage plastic bag; seal bag. Cut off small corner of bag; pipe small amount of melted chips over scones. Sprinkle with reserved 2 tablespoons apricots. Pipe remaining melted chips over scones. Serve warm or cool.
Nutrition Facts : Calories 330, Carbohydrate 43 g, Cholesterol 50 mg, Fat 3, Fiber 1 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Scone, Sodium 300 mg, Sugar 21 g, TransFat 0 g
APRICOT AND WHITE CHOCOLATE COOKIES
Add a grown-up twist to your cookies with dried apricots and white chocolate chunks. They are perfect for a mid-morning snack or edible gift at Christmas.
Provided by Charlotte Morgan
Categories Afternoon tea
Time 40m
Yield Makes 20
Number Of Ingredients 9
Steps:
- Heat the oven to 190C/fan 170C/gas 5. Beat the butter and sugars together until the mixture is light and creamy, then beat in the egg and add the vanilla extract and the milk. Mix the flour into the mixture to make a stiff dough, then add 100g of the chocolate and apricots and work them in.
- Line a baking sheet with baking paper or a silicone baking mat, scoop out the cookie dough in tablespoons and roll each into a ball. Sit these about 8cm apart as they will spread out as they cook. Press a fork onto each ball to flatten it out slightly. Bake for 10 minutes, or until the cookies are golden but not brown, rest them for a couple of minutes before lifting them off the tray onto a rack to cool. Repeat with the remaining mixture.
- Melt the remaining chocolate and drizzle it back and forth over the cookies.
Nutrition Facts : Calories 171 calories, Fat 8.5 grams fat, SaturatedFat 5.1 grams saturated fat, Carbohydrate 20.7 grams carbohydrates, Fiber 0.9 grams fiber, Protein 2.2 grams protein, Sodium 0.2 milligram of sodium
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.
WHITE CHOCOLATE-APRICOT BISCOTTI
A crunchy Italian-style biscotti makes a great dessert. This recipe with white chocolate and apricots makes 32 servings and is great for a party.
Provided by My Food and Family
Categories Dairy
Time 1h20m
Yield Makes 32 servings.
Number Of Ingredients 11
Steps:
- Heat oven to 350ºF. Beat butter and sugar in large bowl with mixer until light and fluffy. Blend in eggs, chocolate, juice and extract. Add flour, baking powder and salt; mix well. Stir in remaining ingredients.
- Shape 1/2 of dough into 15x2-inch log on center of each of 2 greased and lightly floured baking sheets.
- Bake 30 min or until golden brown. Remove from oven; cool 10 min. on wire racks. Place on cutting board. Cut each log into 16 slices; place, cut-sides down, on baking sheets. Bake an additional 20 min., turning over after 15 min. Remove to wire racks; cool completely.
Nutrition Facts : Calories 150, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
APRICOT AND WHITE CHIP COOKIES WITH ALMONDS
These are THE BEST cookies I ever made! They are a great hit with my family and friends. One variation is to add 1 cup of walnuts and 3/4 cup of dried cranberries in place of the apricots and almonds.
Provided by Suzanne
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Yield 18
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, stir together the flour, baking soda, and salt. In a large bowl, cream the butter and sugar until smooth. Beat in the egg and vanilla. Stir in the dry ingredients until well blended, then stir in the white chips, almonds, and apricots.
- Drop dough by rounded teaspoonfuls onto an unprepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Cookies should be golden brown. Remove from the baking sheet to cool on wire racks.
Nutrition Facts : Calories 309.7 calories, Carbohydrate 36.3 g, Cholesterol 34.9 mg, Fat 17.1 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 9.3 g, Sodium 151 mg, Sugar 26.3 g
APRICOT WHITE CHOCOLATE COOKIES
A heavenly cookie with an unbelievable flavor. The nuts are optional, or can be exchanged with other types (almonds and walnuts are also good). For the white chocolate, I chop up 2 Lindt white chocolate and coconut bars because I like the coconut addition, but any other white chocolate bar or white chocolate chips would work just as well.
Provided by jasie_peltier
Categories Drop Cookies
Time 40m
Yield 18-24 cookies
Number Of Ingredients 10
Steps:
- Preheat over to 350°F (or 175°C).
- In a large bowl, cream together the butter and brown sugar.
- Beat in the egg and vanilla.
- Mix in the flour, baking soda and salt.
- Add the nuts, apricots and white chocolate.
- Spoon onto an ungreased cookie sheet and bake for 8 to 12 minutes. (These cookies don't spread very much, so they can be pretty closely packed onto the cookie sheet).
- Transfer to a cooling rack.
WHITE CHOCOLATE APRICOT SQUARES
Make and share this White Chocolate Apricot Squares recipe from Food.com.
Provided by Graybert
Categories Weeknight
Time 1h20m
Yield 20 squares
Number Of Ingredients 9
Steps:
- Melt butter and 1 cup white chocolate chips in small saucepan, stirring until smooth; set aside.
- Beat eggs and sugar on high speed of electric mixer until thick and light, about 5 minutes.
- Stir in melted chocolate mixture, flour and vanilla.
- Mix well.
- Spread half of batter in greased 9" square cake pan.
- Bake at 325°F for 20-25 minutes, or until light golden.
- Cool 5 minutes.
- Spread jam on top.
- Stir 1 cup white chocolate chips into remaining batter.
- Drop by spoonfuls evenly over jam.
- Spread out gently.
- Sprinkle with nuts.
- Bake 30-40 minutes longer, or until set.
- Cool completely then cut into squares.
WHITE CHOCOLATE & APRICOT CHEESECAKE
A stunning centrepiece for any celebration or the perfect end to a Sunday lunch
Provided by Mary Cadogan
Categories Dessert
Time 4h50m
Number Of Ingredients 9
Steps:
- Break biscuits into the food processor and pulse until you have fine crumbs. Brush a little butter over the base and sides of a deep 20cm flan tin. Stir the remaining butter into the crumbs. Spoon into the flan tin, then press over the base and sides. Chill while you make the filling.
- Stone and chop 3 of the apricots into small chunks. Put the gelatine in a bowl, cover with cold water, then leave to soften for 10 mins. Break up chocolate and put in a heatproof bowl with 100ml of the double cream. Stand over a pan of simmering water, then leave until melted, stirring occasionally. Squeeze water out of the gelatine, then stir into chocolate mix. Take off the heat and stir until dissolved. Beat the soft cheese and sugar together. Whisk remaining cream until stiff, then fold into the cheese. Fold in the chocolate, followed by the chopped apricots. Pour into the prepared tin and chill for at least 4 hrs or overnight.
- Line a grill pan with foil. Cut remaining apricots into quarters, then place on the foil, cut-sides up. Dust with icing sugar and grill for a few mins until lightly browned. Cool, then arrange over the top. Shave some white chocolate curls, then pile up in the centre of the cheesecake and serve.
Nutrition Facts : Calories 679 calories, Fat 47 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 46 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.72 milligram of sodium
STEPHANIE'S APRICOT WHITE CHOCOLATE COOKIES
I got this recipe from my brother, who is a chef in Philadelphia. We trade recipes from time to time, and he thought they would be tasty. I agreed. I thought the recipe was unique, pairing two distinct flavors in one mouthful. My brother and my father enjoy white chocolate, and they asked me to bake these cookies for them as part of our holiday celebration. Although my brother is a professional, he'll even admit that he defers to me when it comes to cookies, pies and cakes! In our family, I do the baking. I enjoy the flavor of white chocolate mixed with the sweetness of the apricots. I also love how pretty these cookies are. They are great with a cup of tea or a glass of cold milk. Lastly, these cookies are a snap to make. That makes them even better!
Provided by Food Network
Categories dessert
Time 25m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- In a mixer, beat the butter and brown sugar until blended. Beat in the egg and vanilla and almond extracts until combined. Add the flour, baking soda, and salt, and mix until combined. With a wooden spoon, mix in the apricots and white chocolate. Drop the batter by tablespoons onto ungreased cookie sheets, spacing 2 inches apart. Bake until the edges are lightly brown, about 10 minutes. Cool on wire racks.
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- In a large bowl, using a handheld electric mixer, beat the butter with the brown sugar and vanilla at medium speed until creamy. Beat in the egg until smooth. At low speed, beat in the apricots, chocolate chips and almonds, then beat in the dry ingredients.
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4.9/5 (12)Total Time 2 hrs 10 minsCategory Lunchbox Ideas, SnacksCalories 136 per serving
- Line an 18 x 28cm slice tin with baking paper, making sure you leave paper hanging over the sides to help you remove the slice once it has set.
- Place the biscuit into a food processor and blitz until they are finely crushed. You can also use a rolling pin to do this if your prefer.
- Place the butter and the brown sugar into a small saucepan and cook over a low heat until the butter has melted and the sugar dissolves. Set aside to cool slightly.
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- Prepare a 9 x 9 inch baking pan with cooking spray and line with overhanging parchment paper.
- Once it has completely melted, continue to stir as it crackles and pops. As it begins to brown it will start to foam. Once the sizzling subsides and brown bits start to collect at bottom of pan, the butter has browned. There should be a lovely nutty aroma!
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Cuisine EnglishEstimated Reading Time 4 minsCategory BreakfastTotal Time 40 mins
- Preheat oven to 425 degrees F. Place oven rack in middle of oven. Lightly spray a large baking sheet with vegetable-oil cooking spray.
- Tip: Chill the bowl and any utensils you will be using in the refrigerator before making the scones.
- In a large chilled bowl, sift together flour, sugar, baking powder, and salt. With a pastry blender or two knives, cut the chilled butter into flour mixture until particles are the size of small peas.
- Reserve 2 tablespoons chopped apricots for topping; set aside. Stir remaining chopped apricots and 1/3 cup white chocolate baking chips into the flour mixture.
WHITE CHOCOLATE APRICOT SCONES - A FAMILY FEAST®
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- In the bowl of a stand mixer, beat the butter until creamy. Add sugar and beat 3 minutes on high until pale and fluffy.
WHITE CHOCOLATE, COCONUT & APRICOT BALLS - BAKE PLAY SMILE
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5/5 (7)Total Time 40 minsCategory SnacksCalories 156 per serving
- Mix on Turbo Speed for 5-10 seconds or until you have fine chunks (you can mix it for less time if you'd like bigger chunks).
- Add the white chocolate chips and press Turbo 2-3 times or until the chocolate has been slightly chopped (but still a little chunky).
- Add the sweetened condensed milk and coconut and mix together for 5-10 seconds on low speed until completely combined.
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- In a large bowl (stand mixer works best) cream butter and sugar together. Add vanilla extract and eggs. Once well incorporated, add flour mixture. Once all the ingredients are well mixed and form a dough, add apricots, almonds, and white chocolate chips.
- Press dough baking pan until it's spread into an even layer. Bake for 35 minutes, then let cool for 3 hours. Slice into individual cookies and spread out on a large baking sheet. Bake for an additional 10-12 minutes at 325°F. Let cool and enjoy!
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- Bake at 400° for 22 minutes or until muffins spring back when touched lightly in center. Remove from pan. Cool completely on wire rack.
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