APRICOT TEA COOKIES
It just wouldn't be Christmas without these dainty melt-in-your-mouth apricot cookies on my platter! Filled with fruit and drizzled with frosty glaze, they couldn't be more delectable.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 4 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the flour, sugar and salt. Cut in cream cheese and butter until mixture resembles coarse crumbs. Add sour cream, tossing with a fork until dough forms a ball. Cover and refrigerate for at least 1 hour. , Meanwhile, in a large saucepan, combine the filling ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Uncover; simmer 7-9 minutes longer or until most of the liquid is absorbed, stirring occasionally. Cool., Divide dough in half. On a well-floured surface, roll out each portion into a 10-in. square; cut each into 2-in. squares. Place about 1/2 teaspoon of filling in the center of each square. Bring two opposite corners of square to the center; pinch firmly to seal. , Place on greased baking sheets. Bake at 325° for 18-20 minutes or until edges are lightly browned. Remove to wire racks to cool. Combine the glaze ingredients; drizzle over cooled cookies.
Nutrition Facts : Calories 141 calories, Fat 6g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 70mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.
RUSSIAN TEA COOKIES
I got this recipe from a friend, and as always, I changed a few things. Her recipe called for melted butter, but I liked the texture better when it was softened, not melted. It's not "traditional," but when in Hawaii, you just gotta use macadamia nuts. But I like the a mix of pecans and walnuts the best if there are no mac nuts. These cookies are so simple to make and use basic ingredients and are a staple in my holiday goody containers. My nephews love to help me make these, because they know they get to make a mess when they roll them in powdered sugar. I like to make them bite-sized, since the big ones make a mess if you don't pop the whole thing in your mouth! The smallest cookie scooper I have is 25 mm, and they come out about less than half the size of a regular cookie scooper. The little guys bake for 7-8 minutes.
Provided by caffeine junkie
Categories Dessert
Time 25m
Yield 4 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. In a large bowl, cream butter and 1/2 cup powdered sugar until smooth. Add almond and vanilla extracts. Slowly add flour and salt to butter mixture, and mix until incorporated. Mix in pecans and walnuts.
- Use a cookie scooper to scoop the dough and then roll into balls (or use your hands to form 1" balls). Bake for 10-12 minutes. (These cookies barely brown, so if they don't look done, it's okay!).
- Roll in powdered sugar while still warm, and roll again when cool.
APRICOT TEA COOKIES
I found this recipe in a Taste of Home magazine, and made these cookies for Christmas last year. My family and our guests loved these little melt-in-your-mouth cookies.
Provided by TasteTester
Categories Dessert
Time 1h45m
Yield 4 dozen
Number Of Ingredients 11
Steps:
- In a large mixing bowl, combine the flour, sugar and salt. Cut in cream cheese and butter until mixture resembles coarse crumbs. Add sour cream, tossing with a fork until dough forms a ball. Cover and refrigerate for at least 1 hour.
- Meanwhile, in a large saucepan, combine the filling ingredients; bring to a boil. Reduce heat; cover and simmer 10 minutes. Uncover, simmer 7-9 minutes longer or until most of the liquid is absorbed, stirring occasionally. Cool.
- Divide dough in half. On a well-floured surface, roll out each portion into a 10-inch square; cut each into 2-inch squares. Place about 1/2 teaspoon of filling in the center of each square. Bring two opposite corners of square to the center; pinch firmly to seal.
- Place on greased baking sheets. Bake at 325 degrees for 16-19 minutes, or until edges are lightly browned. Remove to wire racks to cool. Combine the glaze ingredients. Place a piece of wax paper under the wire rack to catch the glaze drippings and make it easy to clean up. Drizzle the glaze over cooled cookies.
- NOTE: Passive work time includes placing the dough in the refrigerator for 1 hour.
Nutrition Facts : Calories 843.9, Fat 34.2, SaturatedFat 21.3, Cholesterol 93.5, Sodium 327, Carbohydrate 131.9, Fiber 4.1, Sugar 96.7, Protein 8
APRICOT SOUR CREAM TEA COOKIES
Make and share this Apricot Sour Cream Tea Cookies recipe from Food.com.
Provided by Barbell Bunny
Categories Drop Cookies
Time 1h20m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Line cookie sheets with parchment paper.
- In a food processor, place pecans, apricots, preserves, cinnamon and cloves.
- Cover; process with on-and-off pulses 20 to 30 seconds or until pecans and apricots are finely chopped and mixture holds together.
- In a large bowl, mix pecan mixture and sour cream.
- Crumble cookie dough into pecan mixture, stir with wooden spoon until well blended.
- Stir in flour until well blended.
- Drop dough by heaping tablespoonfuls 2 inches apart onto cookie sheets.
- Bake 12 to 15 minutes or until light golden brown.
- Cool on cookie sheets 2 minutes; remove to cooling racks.
- Cool completely, about 20 minutes.
- Place waxed paper under cooling racks.
- In medium bowl, stir powdered sugar and milk until smooth.
- Dip tops of cookies into glaze; place on racks and let stand 5 minutes.
- Dip cookies again; let stand 5 minutes longer or until glaze is set.
Nutrition Facts : Calories 97.4, Fat 3.6, SaturatedFat 0.7, Cholesterol 1.5, Sodium 4.9, Carbohydrate 16.5, Fiber 0.8, Sugar 13.4, Protein 0.9
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-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.
APRICOT TEA COOKIES
It just wouldn't be Christmas without these dainty melt-in-your-mouth cookies of my platter! Filled with apricots and drizzles with frosty glaze, they couldn't be more delectable.
Provided by Allrecipes Member
Time 55m
Yield 24
Number Of Ingredients 11
Steps:
- In a large mixing bowl, combine the flour, sugar and salt. Cut in cream cheese and butter until mixture resembles coarse crumbs. Add sour cream, tossing with a fork until dough forms a ball. Cover and refrigerate for at least 1 hour.
- Meanwhile, combine filling ingredients in a saucepan; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Uncover; simmer 7-9 minutes longer or until most of the liquid is absorbed, stirring occasionally. Set the filling aside to cool.
- Divide dough in half. On a well-floured surface, roll out each portion into a 10-in. square; cut each into 2-in. squares. Place about 1/2 teaspoon of filling in the center of each square. Bring two opposite corners of square to the center; pinch firmly to seal. Place on greased baking sheets. Bake at 325 degrees F for 18-20 minutes or until edges are lightly browned. Remove to wire racks to cool. Combine the glaze ingredients; drizzle over cooled cookies.
Nutrition Facts : Calories 140.8 calories, Carbohydrate 22 g, Cholesterol 15.6 mg, Fat 5.7 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 3.6 g, Sodium 52.6 mg, Sugar 16.1 g
APRICOT TEA BREAD
I received this recipe from a radio program many years ago. It has been a favorite of my family ever since. -Lyn Robitaille, East Hartland, Connecticut
Provided by Taste of Home
Time 1h10m
Yield 2 loaves (12 slices each).
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. , Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in apricots and pecans. , Spoon into two greased 8x4-in. loaf pans. For topping, combine flour and sugar in a small bowl; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 216 calories, Fat 12g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 134mg sodium, Carbohydrate 25g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
OLD-FASHIONED TEA COOKIES
These buttery, rich tasting treats help me and the ladies in my card club overcome the dark days of winter. It's nice to end our card parties on a sweet note.-Peggy Tucker, Mantachie, Mississippi
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 325°. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the egg and vanilla. Gradually add flour. Roll dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly with fingers. , Bake until edges are golden brown, 17-20 minutes. Cool for 2 minutes before removing to wire racks to cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 128 calories, Fat 6g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 211mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.
APRICOT TEA BREAD
I found this recipe while cleaning up some old floppy disks. I got it from an old foodie BBS years ago (remember those?)
Provided by Outta Here
Categories Quick Breads
Time 2h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Place apricots in a bowl and cover with boiling water. Soak for 1/2 hour.
- Preheat oven to 350°F Coat a 9 x 5 inch loaf pan with non-stick cooking spray.
- Drain apricots, reserving 1/4 cup of the soaking water.
- Finely chop apricots. Set aside.
- Sift together dry ingredients. Set aside.
- Cream together the egg, sugar and oil.
- Add flour mixture to egg mixture alternately with orange juice and reserved soaking water. Stir in apricots and pecans.
- Spread batter in loaf pan and bake 1-1 1/4 hours, or until wooden pick inserted into center of bread comes out clean.
- Turn out onto wire rack and cool.
APRICOT TEA COOKIES
It just wouldn't be Christmas without these dainty melt-in-your-mouth cookies of my platter! Filled with apricots and drizzles with frosty glaze, they couldn't be more delectable.
Provided by Allrecipes Member
Time 55m
Yield 24
Number Of Ingredients 11
Steps:
- In a large mixing bowl, combine the flour, sugar and salt. Cut in cream cheese and butter until mixture resembles coarse crumbs. Add sour cream, tossing with a fork until dough forms a ball. Cover and refrigerate for at least 1 hour.
- Meanwhile, combine filling ingredients in a saucepan; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Uncover; simmer 7-9 minutes longer or until most of the liquid is absorbed, stirring occasionally. Set the filling aside to cool.
- Divide dough in half. On a well-floured surface, roll out each portion into a 10-in. square; cut each into 2-in. squares. Place about 1/2 teaspoon of filling in the center of each square. Bring two opposite corners of square to the center; pinch firmly to seal. Place on greased baking sheets. Bake at 325 degrees F for 18-20 minutes or until edges are lightly browned. Remove to wire racks to cool. Combine the glaze ingredients; drizzle over cooled cookies.
Nutrition Facts : Calories 140.8 calories, Carbohydrate 22 g, Cholesterol 15.6 mg, Fat 5.7 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 3.6 g, Sodium 52.6 mg, Sugar 16.1 g
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