LITTLE NUT CUPS
I learned this recipe from a childhood friend whose mother made these for family parties and get-togethers. They are a great Christmas or special occasion cookie. My Mother makes hers with walnuts, I prefer pecans for a mini pecan pie taste.
Provided by Karen B.
Categories Desserts Cookies Filled Cookie Recipes
Time 30m
Yield 36
Number Of Ingredients 10
Steps:
- In a medium bowl, mix together the butter, cream cheese and sugar until smooth. Stir in the flour and mix thoroughly. The dough should be somewhat firm. Roll into 36 small balls, place them on a plate and refrigerate for one hour.
- Make the filling in a medium bowl. Beat the eggs, melted butter, vanilla and brown sugar until smooth and well blended. Stir in the nuts. Preheat oven to 375 degrees F (190 degrees C). Press the chilled dough balls into the bottom and up the sides of tart pans or mini muffin cups. Fill each shell with filling almost to the top. Use a squeeze top honey container if you have one, to drip about 1/2 teaspoon of honey onto the top of each cup.
- Bake for 15 to 20 minutes in the preheated oven, until crust is lightly browned. Allow to cool in the tins completely before removing.
Nutrition Facts : Calories 183 calories, Carbohydrate 18.9 g, Cholesterol 29.7 mg, Fat 11.7 g, Fiber 0.8 g, Protein 2.1 g, SaturatedFat 4.9 g, Sodium 57.8 mg, Sugar 12.8 g
NUTTY APRICOT MUFFINS
I tried apricots when I didn't have the usual muffin ingredients one time - and this recipe is the result! We enjoyed them, and I've made them often since.
Provided by Taste of Home
Time 45m
Yield 12 muffins.
Number Of Ingredients 13
Steps:
- In a small bowl, combine apricots and water. Let stand 5 minutes. Drain well and set aside. In a large bowl, cream butter and sugar until fluffy. Add sour cream and mix well. Combine dry ingredients and add to butter mixture. Mix on low only until combined. Fold in orange peel, nuts and apricots. Batter will be very stiff. Spoon into well-greased muffin tins, filling each cup almost to the top. Bake at 400° for 18-20 minutes or until done. Combine sugar and orange juice; dip tops of warm muffins in mixture.
Nutrition Facts :
APRICOT NUT CUPS
This recipe came from an older lady at my church who has sinced passed. It is good and easy. Makes a perfect cookie tray addition.
Provided by Chef53Kathy
Categories Dessert
Time 50m
Yield 4 dozen cookies, 24 serving(s)
Number Of Ingredients 7
Steps:
- Prepare dough by mixing the cream cheese, butter and flour. Pat into the bottom and sides of 48 mini tart wells.
- Mix filling ingredients and fill tarts with 1-2 teaspoons filling.
- Bake at 350* for 20 minutes.
Nutrition Facts : Calories 207.5, Fat 13.8, SaturatedFat 6.9, Cholesterol 45.8, Sodium 85.5, Carbohydrate 18.9, Fiber 0.7, Sugar 10.1, Protein 3
APRICOT AND WALNUT PHYLLO CUPS
Provided by Giada De Laurentiis
Categories dessert
Time 39m
Yield 12 phyllo cups
Number Of Ingredients 8
Steps:
- Special Equipment: a 12-count mini muffin pan
- Place an oven rack in the center of the oven and preheat to 375 degrees F.
- In the bowl of a food processor, pulse together the apricots, walnuts, honey, 1 tablespoon orange zest, orange juice, and cardamom, until the apricots are in 1/4-inch pieces.
- Place a sheet of phyllo dough on a work surface. Brush the dough with melted butter. Place another sheet of dough on top and brush with melted butter. Repeat with remaining dough and melted butter. Using a sharp knife, trim the pastry into a 12 by 9-inch rectangle. Cut the dough into 12 (3-inch) square pieces. Gently press each piece of dough into the muffin pan. Spoon the apricot filling into the cups. Bake for 12 to 14 minutes until the pastry is golden. Remove from the oven and let the phyllo cups cool for 10 minutes. Using a dessert spoon or a small spatula, remove the phyllo cups from the pan. Place on a rack and cool completely.
- Arrange the phyllo cups on a platter, garnish with orange zest, if using, and serve. Or, store in an airtight plastic container for up to 4 days.
APRICOT WALNUT BARS
These moist bars have a great flavor. Everyone in my family loves them, and I get lots of requests for the recipe. -Kim Gilliland, Simi Valley, California
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 bars.
Number Of Ingredients 12
Steps:
- In a small saucepan, cook apricots in water over medium heat for 10 minutes or until softened. Drain, cool and chop; set aside. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add 1 cup flour until well blended. , Press into a greased 8-in. square baking dish. Bake at 350° until lightly browned, about 20 minutes., Meanwhile, in a small bowl, beat eggs and brown sugar until blended. Beat in vanilla. In a small bowl, combine the baking powder, salt, and remaining flour; gradually add to egg mixture. Stir in apricots and nuts. Pour over crust. , Bake at 350° until set, about 30 minutes. Cool on wire rack. Dust with confectioners' sugar; cut into bars.
Nutrition Facts : Calories 197 calories, Fat 9g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 121mg sodium, Carbohydrate 28g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
APRICOT TASSIES
Make and share this Apricot Tassies recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 45m
Yield 48 tassies
Number Of Ingredients 10
Steps:
- preheat oven to 350*.
- beat cream cheese, butter and 2 tbls sugar in medium boil till fluffy -- stir in 2 cups of flour to make a soft dough.
- divide dough in half.shape each portion into 1" balls.
- press balls in miniature muffin cups.set aside.
- to prepare FILLING:.
- beat 1/2 cup sugar, eggs, 1/4 cup flour,vanilla and Solo apricot filling with mixer on low-medium speed until well blended.
- stir in nuts, if using.(I like it without nuts).
- spoon evenly into pastry lined muffin tins.
- bake 25-30 minutes or filling is set and crust is golden brown --
- cool completely in cups on wire rack.
- when cool remove -- .
Nutrition Facts : Calories 82.5, Fat 5.3, SaturatedFat 3.3, Cholesterol 22.9, Sodium 40.9, Carbohydrate 7.6, Fiber 0.2, Sugar 3, Protein 1.2
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