Apricot Window Cookies Food

APRICOT WINDOWS

Steps:

• Preheat oven to 375 degrees. Lightly coat an 11-by-17-inch baking pan with cooking spray, and line with parchment; set aside. Have ready a pastry bag fitted with a #11 plain tip. Spoon jam into a medium bowl, and beat with a rubber spatula to smooth out texture; set aside. In a medium bowl, whisk flour, cornmeal and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, combine butter and sugar, and beat on medium speed until light and fluffy, 2 to 3 minutes. Add eggs one at a time, beating until smooth after each addition. Reduce speed to low, add reserved flour mixture, and beat until thoroughly combined. Remove 1 3/4 cups of the dough; use it to fill the prepared pastry bag. Fold the end over to keep dough from drying out; set aside.
• Using an offset spatula, spread the remaining dough into the prepared pan as evenly and smoothly as possible. Bake until golden brown, about 20 minutes.
• Remove pan from oven, and transfer to a heat-proof surface. Using an offset spatula, spread jam on top in an even layer. Using the prepared pastry bag, pipe parallel lines of dough spaced 1 inch apart over the jam. Pipe perpendicular lines of dough at 1-inch intervals over first lines. Place in oven, and bake until golden, 20 to 25 minutes, rotating halfway through. Transfer to a wire rack to cool. Cut into 1-by-3-inch bars or 3-inch squares.

HAZELNUT-APRICOT WINDOWS

Steps:

• Combine hazelnuts and 1 tablespoon sugar in processor; grind nuts finely. Using electric mixer, beat remaining 2/3 cup sugar and butter in large bowl until fluffy. Beat in hazelnut mixture, then egg, egg yolk, lemon peel, lemon extract, salt, and cinnamon. Beat in flour. Gather dough into ball. Divide into 4 pieces. Flatten each into disk and wrap in plastic. Chill at least 1 hour and up to 2 days.
• Preheat oven to 325°F. Line 2 large baking sheets with parchment paper. Roll out 1 dough piece between sheets of waxed paper or parchment to scant 1/4-inch thickness, sprinkling dough with flour to prevent sticking and occasionally peeling off top paper to remove wrinkles. Peel off top sheet. Using 2-inch-diameter fluted cutter, cut out cookies. Transfer to prepared sheets, spacing 1/2 inch apart. Gather dough scraps and reroll, cutting out more cookies and placing on sheets. Using 1-inch-diameter fluted cutter, cut out centers from half of cookies, making rings. Gather centers as scraps. Bake cookies 5 minutes. Reverse sheets; bake cookies until light golden, about 6 minutes longer. Cool cookies on sheets 2 minutes. Transfer to racks; cool completely. Repeat with remaining dough.
• Arrange whole cookie rounds on work surface. Drop generous 1/2 teaspoon jam in center of each. Arrange cookie rings on work surface. Sift powdered sugar over. Place 1 ring cookie on each whole round, forming sandwich with jam in cutout center. (Can be made 3 days ahead. Store airtight between sheets of waxed paper in refrigerator up to 3 days.)

OATMEAL-APRICOT COOKIES

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 COOKIES

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.

LAYERED APRICOT NUT COOKIES

Steps:

• Separate egg yolks from egg whites setting aside both.
• Dissolve dry yeast in 1/4 cup warm water.
• Work together flour and butter with a pastry cutter until the mixture resembles course meal.
• Add egg yolks,yeast mixture and milk and mix well to combine (using your hands works best).
• Divide dough into 3 portions, one slightly larger for bottom crust.
• Cover& let sit in a draft free place to raise for 1/2 hour.
• Meanwhile mix 3/1/2 cups ground walnuts with 1 cup of sugar and 2 tsp cinnamon.
• Mix well and reserve 1/2 cup of the nut mixture for the topping.
• Roll out larger portion of dough to fit a 15 x 10 sheet pan with 1 inch sides.
• Place the dough in the bottom of the sheet pan and cover with the nut mixture.
• Roll second sheet of dough to a 15x 10 rectangle and place on top of the nut layer.
• Evenly spread 2 jars of apricot filling on the second layer of dough.
• Roll third crust and place on top of the apricot layer.
• Score the top layer of the dough into 1 1/2 inch squares.
• Bake 350°F for 35 minutes and let cool on baking rack.
• Meanwhile beat 4 egg whites with 1/2 cup of sugar until stiff peaks form.
• Add almond extract and combine well.
• Spread on top of cooled, baked crust being sure to spread to all edges of the pan to prevent shrinking a sweating of the meringue.
• Sprinkle with reserved nut mixture.
• Bake at 325°F for 15 minutes and let cool.
• Store covered in the refrigerator, slicing into squares before serving.

APRICOT-FILLED COOKIES

Steps:

• In a large bowl, cream shortening and 1 cup sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, salt and baking soda; gradually add to the creamed mixture and mix well. Cover and refrigerate for 1 hour. , Meanwhile, in a large saucepan, combine apricots, water, almonds, lemon juice and remaining sugar. Cook and stir until thickened, about 15 minutes. Cool completely. , Divide dough in half. On a lightly floured surface, roll out each portion to 1/8-in thickness. Cut half of the dough with a floured 2-1/2-in. round cookie cutter. Cut second portion with a 2-1/2-in. doughnut cutter. Place 1 in. apart on ungreased baking sheets. , Bake at 375° for 8-10 minutes or until edges are very lightly browned. Remove to wire racks to cool. To assemble, spread bottom of solid cookies with filling; top with cutout cookies. If desired, dust with confectioners' sugar.

APRICOT CHIP COOKIES

Steps:

• In a large bowl, cream the butter, shortening and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, salt and baking soda; gradually add to the creamed mixture and mix well. Stir in the apricots, chocolate chips and walnuts. , Drop by tablespoonfuls 2-in. apart onto ungreased baking sheets. Bake at 375° for 8-10 minutes or until golden brown. Remove to wire racks to cool.

FROSTED APRICOT COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• Combine flour, sugar, baking powder and salt. Cut in margarine and cream cheese until mixture resembles coarse meal. Spoon in coconut and preserves, mix well. Drop dough by teaspoonful onto greased cookie sheet.
• Bake 15 to 18 minutes; until lightly browned. Cool before frosting.

FROSTED APRICOT COOKIES

Steps:

• Beat butter and cream cheese at medium speed on mixer until fluffy.
• Combine flour,sugar and baking powder,stir into creamed mixture.
• Add apricot preserves and pecans,mixing well.
• Drop dough by tablespoons onto greased cookie sheet.
• Bake at 350 for 12-15 minutes.
• Cool slightly on wire racks.
• Spread with frosting while still warm.
• FROSTING:combine all ingredients and beat until smooth.

BEATRICE SAVITZ'S APRICOT COOKIES

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Place apricots, lemon juice, white sugar in a small saucepan. Add enough water to just cover the apricots. Bring to a boil, and cook until fruit is soft. Chop coarsely.
• Sift flour, oatmeal and brown sugar together. Melt butter or margarine over low heat and stir into flour mixture. Put 2/3 of this mixture into 8 x 8 inch greased pan. Spread apricot mixture over crust. Sprinkle remaining oatmeal mixture over apricots.
• Bake for about 35 minutes.

APRICOT OATMEAL COOKIES

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.

APRICOT PINWHEEL COOKIES

Steps:

• In a large bowl, cream the butter, 1/2 cup sugar and brown sugar until light and fluffy. Beat in egg and vanilla. In another bowl, mix the flour, baking soda and salt; gradually beat into creamed mixture. Divide dough in half. Shape each half into a thick rectangle; wrap in plastic. Refrigerate until firm or overnight., In a small saucepan, combine the apricots, water, remaining sugar and, if desired, liqueur; bring to a boil, stirring occasionally. Reduce heat to medium; cook until liquid is almost evaporated, about 5 minutes. Stir in pecans if desired; cool completely., On a floured surface, roll each portion of dough into a 12x9-in. rectangle. Evenly spread half of the apricot mixture over each rectangle to within 1/2-in. of edges. Roll up jelly-roll style, starting with a long side; wrap in plastic. Refrigerate for 2 hours or until firm., Unwrap and cut into 1/4-in. slices. Place 1 in. apart on greased baking sheets. Bake at 350° for 9-12 minutes or until golden brown. Remove from pans to wire racks to cool.

APRICOT FILLED COOKIES

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 WINDOWS

Steps:

• Preheat oven to 375°F. Lightly coat an 11 by 17-inch rimmed baking sheet with cooking spray, and line bottom with parchment paper.
• Spoon jam into a bowl, and beat with a rubber spatula to smooth out texture; set aside. In another bowl, whisk together flour, cornmeal, and salt.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Add eggs one at a time, beating until smooth after each addition. Reduce speed to low, add reserved flour mixture, and beat until thoroughly combined. Remove 1 3/4 cups of the dough; use it to fill a pastry bag fitted with a plain round tip (such as Ateco #11). Fold the end over to keep dough from drying out.
• Using an offset spatula, spread the remaining dough into prepared pan as evenly and smoothly as possible. Bake until golden brown, about 20 minutes.
• Remove pan from oven, and transfer to a heatproof surface. Using an offset spatula, spread jam on top in an even layer. Using a prepared pastry bag, pipe parallel lines of dough spaced 1 inch apart over the jam. Pipe perpendicular lines of dough at 1-inch intervals over first lines. Place in oven and bake until golden, 20 to 25 minutes, rotating sheet halfway through. Transfer to a wire rack to cool. Cut into 1 1/2 by 3-inch bars or 3-inch squares. Cookies can be stored in single layers in airtight containers at room temperature up to 3 days.

CHOCOLATE CHIP APRICOT COOKIES

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.