Apricot Drop Cookies Recipes

Steps:

• In a bowl, cream shortening and brown sugar. Beat in egg, milk and vanilla. Combine dry ingredients; gradually add to creamed mixture. Stir in apricots and pecans. , Drop by rounded tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 375° for 10-13 minutes or until light golden brown. Cool for 2 minutes; remove to wire racks.

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.

Steps:

• Heat oven to 375°F. Line cookie sheet with Reynolds Parchment Paper; set aside. In large bowl, stir cookie mix, butter, orange extract and egg until soft dough forms. Stir in apricots until blended.
• Drop dough by rounded teaspoonfuls 2 inches apart on lined cookie sheet.
• Bake 8 to 10 minutes or until edges are light golden brown. Cool 3 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
• In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring every 30 seconds, until chips are melted. Dip each cookie halfway into melted chocolate, letting excess drip off. Place on waxed paper and let stand until chocolate is set, at least 2 hours. To quickly set chocolate, refrigerate cookies 15 minutes. Store between sheets of Reynolds Parchment Paper in tightly covered container at room temperature.

Steps:

• Heat oven to 375°F. In large bowl, beat all ingredients except oats, flour, apricots and pecans with electric mixer on medium speed until creamy, or mix with spoon. Stir in all remaining ingredients.
• Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.
• Bake cookies 8 to 10 minutes or until edges are brown and centers are soft. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

Steps:

• In a large bowl, beat the butter, cream cheese, apricot preserves, brown sugar and milk until blended. Combine the flour, baking powder, cinnamon and salt; gradually add to cream cheese mixture and mix well. , Drop by teaspoonfuls onto ungreased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool., For frosting, in a small bowl, combine the confectioners' sugar, apricot preserves, butter and enough milk to achieve desired consistency. Spread over cooled cookies. Sprinkle with nuts or coconut.

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.

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.