WINNING APRICOT BARS
This recipe is down-home baking at its best, and it really represents all regions of the country. It's won blue ribbons at county fairs and cookie contests in several states! Easy to make, it's perfect for potluck suppers, bake sales, lunchboxes or just plain snacking.-Jill Moritz, Irvine, California
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In a small bowl, whisk flour and baking powder; gradually add to creamed mixture, mixing well. Fold in coconut and walnuts., Press two-thirds of dough onto the bottom of a greased 13x9-in. baking pan. Spread with preserves; crumble remaining dough over preserves. Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into bars.
Nutrition Facts : Calories 195 calories, Fat 10g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 72mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
APRICOT-FILLED COOKIES
The recipe for these rich, buttery cookies originally called for dates. Apricots have long been my favorite fruit, so using them as a substitute seemed natural. -Bonnie Waliezer, Brush Prairie, Washington
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 1-1/2 dozen.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 237 calories, Fat 8g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 92mg sodium, Carbohydrate 39g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.
JOANNE'S APRICOT BARS
Categories Fruit Dessert Bake Apricot Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 18
Number Of Ingredients 16
Steps:
- For shortbread layer:
- Preheat oven to 350°F. Spray 8x8x2-inch glass baking dish with nonstick spray. Blend flour, sugar, and salt in processor. Add butter; using on/off turns, process until coarse meal forms. Press crumbs firmly onto bottom of dish. Bake until center is golden, about 25 minutes. Maintain oven temperature.
- Meanwhile, prepare apricot layer:
- Place apricots in small saucepan; add enough water to cover. Boil until soft, about 4 minutes; drain and set aside.
- Sift flour, baking powder, and salt into small bowl. Using electric mixer, beat eggs in large bowl. Add brown sugar and vanilla; beat until thick. Stir in flour mixture, then nuts and apricots. Spread over shortbread.
- Bake cookie until puffed, dark brown, and toothpick inserted into topping comes out with small moist crumbs attached, about 35 minutes. Cool in dish.
- Cut cookie into 6 strips, then crosswise into thirds. Transfer to waxed paper. Sift powdered sugar over bars.
APRICOT CHIP COOKIES
Our state has an abundance of apricots and walnuts, and they are delicious in this cookie, which also includes chocolate chips.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3 dozen.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 162 calories, Fat 9g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 135mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
APRICOT COOKIES
These cookies have a great tart and sweet taste. These are not just a Christmas cookie, but they get asked for every year! You can substitute cranberry sauce for apricot preserve, or try doing half apricot and half cranberry, yum!
Provided by Kathy Lusk
Categories Desserts Cookies Fruit Cookie Recipes Apricot
Yield 24
Number Of Ingredients 9
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.
Nutrition Facts : Calories 202.4 calories, Carbohydrate 31.2 g, Cholesterol 28.1 mg, Fat 8 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 4.9 g, Sodium 126.5 mg, Sugar 18.5 g
APRICOT FOLDOVERS
Make and share this Apricot Foldovers recipe from Food.com.
Provided by Steve_G
Categories Dessert
Time 1h
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 9
Steps:
- Soak apricots in brandy for at least an hour, but preferably overnight.
- Drain and reserve liquid.
- In a medium bowl combine flour, sugar and allspice, cut in butter until mixture resembles fine crumbs.
- (can be done quickly with a few pulses in a food processor) Combine egg yolk and sour cream and gently blend mixture into butter/flour mixture.
- Divide dough in quarters and refrigerate for at least 3 hours or, preferably, overnight.
- Pre heat oven to 350 degrees.
- Roll out each quarter the dough into 1/8 thickness, cut with a 2 1/2" round (fluted is preferred) cookie cutter.
- Place on an ungreased cookie sheet, place one apricot on half of each cookie and fold over other half to leave apricot partially exposed.
- Bake for aprox 12 minutes or until lightly browned.
- Cool on a rack.
- While baking prepare next batch.
- For icing combine powdered sugar with 2-3 tblspn of the reserved apricot brandy.
- I like to cook the brandy until the alcohol smell is gone, but it's fine either way.
- After completly cooled dip half the cookie in icing and leave on a wire rack to dry for several hours.
- Store in an airtight container at room temperature for about a week, but are at their peak for 2-3 days.
Nutrition Facts : Calories 76, Fat 3.4, SaturatedFat 2.1, Cholesterol 12.7, Sodium 22.3, Carbohydrate 11.3, Fiber 0.7, Sugar 7.5, Protein 0.8
APRICOT FILLED COOKIES
This recipe came from a little pamphlet with cookie recipes that a neighbor gave to me when I was about 12. My family always has this at Christmas, along with the Russian Tea Cookies and Frittula. It's an old recipe calling for shortening, and that's the way we still make it. The recipe calls for making your own apricot filling, but when time is short you can substitute prepared apricot preserves.
Provided by Simply Chris
Categories Dessert
Time 45m
Yield 24 serving(s)
Number Of Ingredients 13
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 BUTTER COOKIES
Categories Cookies Rum Fruit Bake Dried Fruit Apricot Edible Gift Gourmet
Yield Makes about 2 1/2 dozen cookies
Number Of Ingredients 12
Steps:
- Simmer apricots, water, and 1/4 cup granulated sugar in a small saucepan, stirring until sugar is dissolved and liquid is reduced by about half, 12 to 15 minutes. Remove from heat and add rum, then cool slightly. Purée in a food processor or blender until smooth (use caution when blending hot liquids).
- Whisk together flour, baking powder, and a pinch of salt in a small bowl. Beat together butter, brown sugar, and remaining 1/2 cup granulated sugar in a large bowl with an electric mixer at moderate speed until pale and fluffy, about 5 minutes. Beat in vanilla and egg. Add flour mixture and mix at low speed until just combined. Form dough into a log and chill, wrapped in plastic wrap, until firm, about 1 hour.
- Preheat oven to 350°F.
- Divide dough into 8 pieces. Put 1 piece of dough on a sheet of plastic wrap, then fold plastic wrap over dough. Form piece into an 8-inch rope (dough will be very soft). Transfer in plastic wrap to 1 of 2 ungreased baking sheets, then remove plastic wrap. Pat rope into an 8- by 1 1/2-inch rectangle. Make more ropes and pat into rectangles in same manner, arranging them about 2 inches apart. Make a shallow trough lengthwise down center of each rectangle with your finger and spread apricot pureé in trough. Bake in batches in middle of oven until edges are golden, 18 to 20 minutes, then transfer to a rack to cool completely.
- Whisk together confectioners sugar, lemon juice, and enough water (about 2 1/2 teaspoons) to make a thick but pourable icing. Drizzle icing over rectangles and cut diagonally into 1-inch-thick strips. Let stand until icing is set, about 15 minutes.
- Cooks' note:
- • Cookies keep, layered between sheets of wax or parchment paper, in an airtight container at room temperature 1 week.
APRICOT FOLD-UPS
If I didn't make these each year for Christmas, I think my husband would disown me.
Provided by BUCHKO
Categories Desserts Cookies Fruit Cookie Recipes Apricot
Yield 48
Number Of Ingredients 9
Steps:
- In a medium bowl, stir together the flour and salt. Cut in the cream cheese and margarine until the mixture resembles coarse crumbs. Sprinkle on the milk and vinegar. Work the dough by hand until it holds together in a ball. Divide dough into 4 pieces and refrigerate for 2 hours.
- Preheat oven to 400 degrees F (190 degrees C).
- On a lightly floured surface, roll out each piece of dough into a rectangle measuring 7 1/2x10 inches. Cut the dough into 2 1/2 inch squares. Place a 1/2 teaspoon dollop of apricot preserves onto the center of each square. Fold each corner to the center and pinch together.
- Place cookies on an unprepared cookie sheet, and bake for about 15 minutes in the preheated oven. Drizzle with glaze when cool.
- In a small bowl stir together 3/4 cup of confectioners' sugar with 2 tablespoons of water until smooth. Drizzle over the cookies.
Nutrition Facts : Calories 108.6 calories, Carbohydrate 14.6 g, Cholesterol 5.2 mg, Fat 5.5 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 1.7 g, Sodium 111.8 mg, Sugar 7.7 g
MEDITERRANEAN APRICOT PHYLLO BITES
Apricot and almonds make these flaky little bites a delicious ending to a meal or a special evening snack. Try the tropical filling for another sensational treat.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers Desserts
Time 40m
Yield 2-1/2 dozen.
Number Of Ingredients 7
Steps:
- Place almonds and apricots in a food processor; cover and process until finely chopped. In a small bowl, combine 1 tablespoon butter, honey, lemon zest and extract; add almond mixture and stir until blended., Lightly brush one sheet of phyllo with remaining butter; place another sheet of phyllo on top and brush with butter. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Cut the two layered sheets into three 14x3-in. strips., Place 1-1/2 teaspoons filling in lower corner of each strip. Fold dough over filling, forming a triangle. Fold triangle up, then fold triangle over, forming another triangle. Continue folding, like a flag, until you come to the end of the strip. Brush end of dough with butter and press onto triangle to seal. Turn triangle and brush top with melted butter. Repeat., Place triangles on a greased baking sheet. Bake at 375° for 10-12 minutes or until golden brown. Cool on a wire rack. Sprinkle with confectioners' sugar.
Nutrition Facts : Calories 74 calories, Fat 5g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 56mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.
APRICOT TARRAGON COCKTAIL COOKIES
Make and share this Apricot Tarragon Cocktail Cookies recipe from Food.com.
Provided by Adie264
Categories For Large Groups
Time 1h35m
Yield 60 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, cover the apricots with hot water and let stand for 10 minutes, until they are plump. Transfer the apricots to paper towels to drain.
- In another small bowl, rub the tarragon leaves into the sugar until they are moist and aromatic. In a standing mixer fitted with the paddle, beat the butter with the tarragon sugar at low speed until creamy. Beat in the egg yolk until just combined, about 1 minute. Slowly drizzle in the olive oil and beat until smooth. Add the salt and flour and beat until just incorporated. Using a large spatula, fold in the apricots.
- Turn the cookie dough out onto a work surface and knead until it just comes together. Divide the dough in half and press each half into a disk. Roll out each disk between 2 sheets of wax paper to about 1/4 inch thick. Cut out cookies with a 1/2 inch cookie cutter, leaving the cookies in the disk. Slide the wax paper-covered disks onto a baking sheet and freeze for at least 1 hour, until very firm.
- Preheat the oven to 350 degrees and line 2 large baking sheets with parchment paper. Press cookies out from disks, reserving leftover dough to re-roll for more cookies. Place 1 inch apart on cookie sheet.
- Bake cookies for about 20 minutes until they are lightly golden; shift the baking sheets from top to bottom and front to back halfway through. Let the cookies cool on the baking sheets for 3 minutes, then transfer them to a wire rack to cool completely.
- Cookies may be frozen.
Nutrition Facts : Calories 63, Fat 4.4, SaturatedFat 2.1, Cholesterol 11.2, Sodium 29.9, Carbohydrate 5.6, Fiber 0.2, Sugar 2.3, Protein 0.6
HAZELNUT-TOPPED APRICOT BAR COOKIES
Categories Cookies Food Processor Egg Nut Dessert Bake Christmas Thanksgiving Kid-Friendly Mother's Day Father's Day Apricot Shower Hazelnut Party Potluck Jam or Jelly Bon Appétit Small Plates
Yield Makes 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Butter bottom of 13 x 9 x 2-inch baking pan. Combine nuts, 1 cup sugar and cinnamon in processor; blend until nuts are finely ground.
- Combine 1/2 cup sugar, flour, butter, egg yolks, vanilla and salt in processor; blend just until combined. Spread dough over bottom of prepared pan. Bake until golden, about 15 minutes. Cool 10 minutes. Maintain oven temperature.
- Spread preserves over crust. Beat whites in medium bowl until stiff but not dry. Fold in nut mixture. Spread nut meringue over preserves layer. Bake until meringue is firm to touch, about 25 minutes. Cool completely. Cut into squares.
WHERE'S MOM'S CHOCOLATE CHIP APRICOT COOKIES?
Now baked. Now with Apricot. Now with Chocolate Chips. Now without the Oatmeal. Actually it is where is JR's great Chocolate Chip Apricot recipes. Anything else? Google it [hint]Everything is out there if you google the name.
Provided by drhousespcatcher
Categories Drop Cookies
Time 10m
Yield 12 cookies
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 245.8, Fat 12.5, SaturatedFat 7.5, Cholesterol 38, Sodium 167.7, Carbohydrate 33.6, Fiber 1.9, Sugar 22.4, Protein 2.8
APRICOT SQUARES
During a visit to my future in-laws house many years ago, a friend of theirs made these delicious apricot bars. Before I flew home, I had the recipe in my hand to take back with me.
Provided by Caryn
Categories Bar Cookie
Time 1h30m
Yield 1 eight inch square baking pan, 16 serving(s)
Number Of Ingredients 12
Steps:
- Place the dried apricots into boiling water for 10 minutes; drain.
- Chop cooled apricots; set aside.
- Preheat oven to 350 degree F.
- Grease an 8-inch square baking pan.
- In a small bowl, mix together butter, granulated sugar, and 1 cup flour.
- Press this mixture into prepared pan.
- Bake 25 minutes; set aside.
- In a small bowl, beat together eggs and brown sugar.
- Fold in 1/3 cup flour, baking powder, and salt; mix till combined.
- Stir in vanilla, chopped apricots, and nuts.
- Spread evenly over top of baked layer.
- Bake 30 to 40 minutes.
- Remove from oven and cool on wire rack.
- Sprinkle with confectioner's sugar.
- Cut into squares.
Nutrition Facts : Calories 200.8, Fat 8.7, SaturatedFat 4.2, Cholesterol 41.7, Sodium 132.1, Carbohydrate 29, Fiber 1.1, Sugar 19.5, Protein 2.9
PISTACHIO APRICOT OATMEAL COOKIES
Categories Cookies Mixer Fruit Nut Dessert Bake Kid-Friendly Quick & Easy Apricot Pistachio Oat Healthy Gourmet Small Plates
Yield Makes 18 large cookies
Number Of Ingredients 12
Steps:
- Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Butter 2 baking sheets.
- Beat together butter and sugars in a large bowl with an electric mixer at medium-high speed until fluffy, then beat in vanilla. Add egg and beat until combined well. Stir together flour, baking soda, salt, and cinnamon in a small bowl, then add to dough and mix at low speed until just combined. Fold in oats, apricots, and pistachios.
- Spoon rounded tablespoons of dough about 2 inches apart onto baking sheets. Bake cookies, switching position of sheets halfway through baking, until golden brown, 16 to 18 minutes. Transfer cookies with a spatula to racks. (Cookies will crisp as they cool.)
FROSTED APRICOT COOKIES
These cookies are pretty and delicious. They make excellent shower or party cookies.
Provided by m-ann
Categories Desserts Cookies Fruit Cookie Recipes Apricot
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 202.7 calories, Carbohydrate 24.6 g, Cholesterol 28.1 mg, Fat 11.2 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 7.3 g, Sodium 199.2 mg, Sugar 11.1 g
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-FILLED SANDWICH COOKIES
I bake these delightful cookies every year for Christmas and when I share a tray of my homemade treats with the faculty at school, these are always the first to disappear! I've even had requests to make them for wedding receptions.-Deb Lyon, Bangor, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 4 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Cream butter and 1 cup sugar until light and fluffy, 5-7 minutes. Beat in eggs. In another bowl, combine flour and walnuts; gradually beat into creamed mixture. , Shape into 1-1/2-in.-thick logs. Cut crosswise into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until bottoms begin to brown, 10-12 minutes. Cool completely on pans on wire racks., Meanwhile, for filling, combine apricots and water in a large saucepan. Bring to a boil. Cook and stir until apricots are tender, about 10 minutes. Drain; cool to room temperature. Pulse 1/4 cup granulated sugar, cinnamon and apricots in a blender or food processor until smooth. Spread over bottoms of half of the cookies; cover with remaining cookies. , For topping, melt chocolate chips and shortening in a microwave; stir until smooth. Drizzle over cookies. Sprinkle with confectioners' sugar.
Nutrition Facts : Calories 119 calories, Fat 6g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 34mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
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