Chewy Apricot Cardamom Cookies Food

SOFT & CHEWY CARDAMOM SPICE COOKIES

Steps:

• In a medium bowl, whisk together both kinds of flour, the cornstarch, baking soda, salt and cardamom. In a large bowl, whisk together the cane sugar, coconut sugar, coconut oil, egg and vanilla for about 30 seconds.
• Slowly add in the flour mixture (I do this in two batches) and mix until just incorporated (this will take a little bit of arm power!).
• Transfer the bowl to the refrigerator and chill for 1 hour.
• Meanwhile, preheat the oven to 350ºF. Line a large baking sheet with parchment paper. In a small bowl, mix together the sugar and ground cardamom for rolling. Set aside.
• Scoop about 1 ½ to 2 tablespoons of the chilled dough and form into balls about 1 ½ inches in size (a cookie scoop is your best friend here!). Roll the balls in the sugar mixture, then place on the prepared baking sheet about 2 to 3 inches apart.
• Bake for about 9 to 10 minutes, until lightly browned and the edges are just set (don't over bake these!). Let the cookies cool directly on the baking sheet.

CREAM CHEESE APRICOT COOKIES

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.

APRICOT BARS WITH CARDAMOM-BUTTER GLAZE

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. Grate 2 teaspoons peel and squeeze juice from orange. In 2-quart saucepan, heat orange juice, orange peel, apricots, granulated sugar and 2/3 cup water to boiling over medium heat, stirring occasionally. Reduce heat to medium-low; simmer 15 minutes, stirring occasionally. Remove from heat. Add 2 tablespoons butter; stir until melted. Mash filling with fork or potato masher until fairly smooth. Set aside.
• In large bowl, mix cookie mix and 1 teaspoon cardamom. Cut in 1/2 cup butter, using pastry blender or fork, until mixture is crumbly. Add almond extract and egg; toss with fork to combine. Reserve 1 cup crumb mixture.
• Press remaining crumb mixture in bottom of pan. Bake 15 minutes.
• Spoon filling evenly over warm cookie base. Stir almonds into reserved crumb mixture; sprinkle over filling. Bake 25 to 30 minutes longer or until topping is light golden brown. Cool 10 minutes.
• In small bowl, stir glaze ingredients, using enough warm water until glaze is thin enough to drizzle. Place glaze in small resealable plastic food-storage bag; seal bag. Cut off small tip from one corner of bag. Squeeze bag to drizzle glaze over warm bars. Cool completely, about 1 hour. For bars, cut into 8 rows by 4 rows. Store covered at room temperature.

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.

CARDAMOM COOKIES

Steps:

• Preheat oven to 350°. Cream butter, 1-1/2 cups confectioners' sugar, cardamom and salt until light and fluffy. Beat in extract. Gradually beat in flour. Stir in walnuts., Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake until edges are golden, 15-17 minutes. , While warm, roll cookies in remaining confectioners' sugar. Cool on wire racks.

FAMILY FAVORITE CHEWY APRICOT PECAN OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees.
• Line baking sheets with parchment paper.
• Mix the flour, baking powder, slat, cinnamon, and oatmeal.
• Beat the butter, shortening, water and sugars together until light and fluffy.
• Add the eggs and beat well, scraping down the sides of bowl when needed. Beat in the honey and vanilla until fully blended.
• Add the flour mixture in two additions, beating each until well combined.
• Stir in the chopped apricots and pecans.
• Drop by tablespoonfuls about 2 inches apart on cookie sheets.
• Bake until the centers of the cookies are soft and no longer look wet; about 9-11 minutes.
• Let cool on the pan for 5 minutes, then transfer to a cooling rack.

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.