APRICOT BUTTER COOKIES
Enjoy these delicious cookies topped with dried apricots - perfect for a dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 48
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick cookie sheet). In medium bowl, beat 1 cup butter, 3/4 cup powdered sugar and the vanilla with electric mixer on medium speed until smooth. Beat in flour until well blended. Stir in finely chopped apricots.
- Shape dough into 1-inch balls. On ungreased cookie sheet, place balls 2 inches apart.
- Bake 8 to 12 minutes or until bottoms are light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
- In small bowl, beat 1/4 cup butter and the apricot preserves with electric mixer on medium speed until smooth. Beat in 1 cup powdered sugar until well blended. Spread frosting over cookies. Top each cookie with apricot strip.
Nutrition Facts : Calories 80, Carbohydrate 9 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 35 mg, Sugar 6 g, TransFat 0 g
APRICOT BUTTER
Steps:
- Combine the butter, apricot preserves, and salt in the bowl of an electric mixer fitted with the paddle attachment. Serve at room temperature.
APRICOT AND NUT COOKIES WITH AMARETTO ICING
Provided by Giada De Laurentiis
Categories dessert
Time 2h49m
Yield 2 to 2 1/2 dozen cookies
Number Of Ingredients 12
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.
Nutrition Facts : Calories 139 calorie, Fat 5 grams, SaturatedFat 2.5 grams, Cholesterol 19 milligrams, Sodium 99 milligrams, Carbohydrate 21 grams, Fiber 0.5 grams, Protein 1 grams, Sugar 15 grams
3 INGREDIENT PEANUT BUTTER COOKIES
It only takes three basic ingredients and 20 minutes to make these cookies from start to finish. They're also gluten-free-no alt flours required!-but you would never guess it by their rich taste and texture.
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield 24 cookies
Number Of Ingredients 3
Steps:
- Preheat the oven to 350 degrees F.
- Add the peanut butter, brown sugar and egg to a large bowl and mix with an electric mixer on high speed until smooth and creamy, 2 to 3 minutes. Roll pieces of dough into tablespoon-size balls and divide between two baking sheets. Flatten each ball with the tines of a fork to form a criss-cross pattern.
- Bake until the cookies are set and just turning golden brown around the edges, about 10 minutes. Let cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely, about 30 minutes.
PEANUT BUTTER AND APRICOT OATMEAL CRUMBLE BARS
Make and share this Peanut Butter and Apricot Oatmeal Crumble Bars recipe from Food.com.
Provided by Mary Jenny
Categories Oatmeal
Time 57m
Yield 20 bars, 20 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F (180°C). Line an 8x8-inch (2 L) baking pan with parchment paper. Place apricots and water in a large saucepan. Bring to a simmer, cover, stirring occasionally until apricots have absorbed water, about 7 minutes. Stir in jam. Remove from heat, then puree in a food processor. It doesn't need to be perfectly smooth.
- Meanwhile, in a large bowl, stir oats with flour, brown sugar, baking powder and salt. Stir in peanut butter. Mixture should be clumpy and will not be smooth. Using your fingers, work in butter until mixture is crumbly. Place slightly more than half the mixture, about 1 3/4 cups (425 mL), onto the parchment paper in the pan. Press firmly to form a single layer. Top with apricot mixture then gently spread to cover.
- Toss peanuts into remaining oat mixture, keeping the crumble as best you can. Crumble evenly over apricot mixture. Bake in centre of preheated oven 30 to 35 minutes, or until golden. Cool completely before cutting into bars.
Nutrition Facts : Calories 184.8, Fat 6.8, SaturatedFat 2.6, Cholesterol 8.1, Sodium 97.6, Carbohydrate 29, Fiber 2.4, Sugar 16.3, Protein 4
PEANUT BUTTER COOKIES
Bake Food Network Kitchen's easy recipe for Peanut Butter Cookies using a whole cup of smooth peanut butter.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 2 dozen cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Grease a baking sheet. In a large bowl, cream together sugar and butter. Beat in egg to mixture. Mix in peanut butter and vanilla until smooth and creamy. Stir in salt, baking soda and flour until well combined. Roll dough into 1 inch balls and then roll in sugar. Place on baking sheet and flatten with fork. Bake for 12-15 minutes.
CLASSIC PEANUT BUTTER COOKIES
Makes great cookies!
Provided by Shirley Sadler
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h25m
Yield 24
Number Of Ingredients 9
Steps:
- Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
- In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
- Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.
Nutrition Facts : Calories 251.7 calories, Carbohydrate 29.7 g, Cholesterol 35.8 mg, Fat 13.6 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 5.9 g, Sodium 209.4 mg, Sugar 18.2 g
APRICOT OATMEAL COOKIES
Make and share this Apricot Oatmeal Cookies recipe from Food.com.
Provided by dojemi
Categories Drop Cookies
Time 54m
Yield 54 cookies
Number Of Ingredients 14
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.
Nutrition Facts : Calories 123.6, Fat 5.5, SaturatedFat 2.8, Cholesterol 16.9, Sodium 55.6, Carbohydrate 16.9, Fiber 1.5, Sugar 7.8, Protein 2.5
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