Apricotcookies Recipes

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.

Steps:

• Separate egg yolks from egg whites setting aside both.
• Dissolve dry yeast in 1/4 cup warm water.
• Work together flour and butter with a pastry cutter until the mixture resembles course meal.
• Add egg yolks,yeast mixture and milk and mix well to combine (using your hands works best).
• Divide dough into 3 portions, one slightly larger for bottom crust.
• Cover& let sit in a draft free place to raise for 1/2 hour.
• Meanwhile mix 3/1/2 cups ground walnuts with 1 cup of sugar and 2 tsp cinnamon.
• Mix well and reserve 1/2 cup of the nut mixture for the topping.
• Roll out larger portion of dough to fit a 15 x 10 sheet pan with 1 inch sides.
• Place the dough in the bottom of the sheet pan and cover with the nut mixture.
• Roll second sheet of dough to a 15x 10 rectangle and place on top of the nut layer.
• Evenly spread 2 jars of apricot filling on the second layer of dough.
• Roll third crust and place on top of the apricot layer.
• Score the top layer of the dough into 1 1/2 inch squares.
• Bake 350°F for 35 minutes and let cool on baking rack.
• Meanwhile beat 4 egg whites with 1/2 cup of sugar until stiff peaks form.
• Add almond extract and combine well.
• Spread on top of cooled, baked crust being sure to spread to all edges of the pan to prevent shrinking a sweating of the meringue.
• Sprinkle with reserved nut mixture.
• Bake at 325°F for 15 minutes and let cool.
• Store covered in the refrigerator, slicing into squares before serving.

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 the oven to 350 degrees F. Line two baking sheets with parchment paper.
• Whisk the apricots, vanilla, salt, egg whites and orange zest together in a large bowl. Toss the coconut with the egg mixture until completely coated.
• Moisten your fingertips with water. Form about 1 heaping tablespoon of the batter at a time into a tight ball and place on the prepared sheets, spacing them about 1 inch apart.
• Bake until the edges are golden brown and the entire macaroon is nicely toasted and dry, 16 to 20 minutes. Transfer the baking sheets to a rack to cool. If desired, dip the bottoms of the cookies in the melted chocolate.
• Store the macaroons in a tightly sealed container for up to a week.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Blend butter, cream cheese, and sour cream together in a large bowl with an electric mixer. Stir in flour, 1/2 cup powdered sugar, and salt until well blended.
• Wrap dough in waxed paper and chill until firm enough to roll, at least 3 hours, or overnight.
• Divide dough into thirds. Keep dough in the refrigerator while working on one portion at a time. Roll each portion into a 12 1/2x10-inch rectangle. Cut into 2 1/2-inch squares using a fluted pastry wheel.
• Place a dot, about 1/4 teaspoon, of preserves in the center of each square. Bring up two diagonal corners to the center, pinching together to seal, or secure with a toothpick. Place on ungreased cookie sheets.
• Bake in the preheated oven until firm, but not brown, about 12 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more. Sift remaining powdered sugar over the cooled cookies.

Steps:

• Spread 1/4 cup apricot preserves onto the sheet of puff pastry.
• Sprinkle with 1/2 tsp ground mustard.
• layer with 1/4 lb turkey and 1/2 cup shredded Monteray Jack Cheese.
• roll up jelly roll style.
• Cut into 16 slices.
• Bake at 400 for 15 minutes.

Steps:

• Preheat oven to 350 degrees. In a medium bowl, combine oats, flour, baking powder, and salt; set aside.
• In the bowl of an electric mixer, cream butter and sugars on medium speed until smooth; beat in egg and vanilla. With mixer on low speed, add oat mixture, and mix until just combined. Stir in apricots and almonds by hand.
• Divide dough into 12 pieces, and roll into balls. Place balls 3 to 4 inches apart on baking sheets. Using your fingers, flatten balls to about a 3/4-inch thickness.
• Bake cookies until edges begin to brown, 25 to 30 minutes. Let cool 5 minutes on baking sheet, then transfer to a wire rack to cool completely.

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.

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.

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:

• Beat butter and cream cheese at medium speed on mixer until fluffy.
• Combine flour,sugar and baking powder,stir into creamed mixture.
• Add apricot preserves and pecans,mixing well.
• Drop dough by tablespoons onto greased cookie sheet.
• Bake at 350 for 12-15 minutes.
• Cool slightly on wire racks.
• Spread with frosting while still warm.
• FROSTING:combine all ingredients and beat until smooth.

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.

Steps:

• In a small saucepan combine the apricots, 1/4 cup of the granulated sugar, and 2/3 cup of water, simmer the mixture for 15 to 18 minutes, or until the mixture is reduced by half, and add the rum. Let the mixture cool slightly and in a blender purée it.
• In a bowl whisk together the flour, the baking powder, and a pinch of salt. In a large bowl with an electric mixer beat together the butter, the remaining 1/2 cup granulated sugar, and the brown sugar until the mixture is light and fluffy, beat in the vanilla and the egg, and beat the mixture until it is combined well. Add the flour mixture and beat the dough until it is just combined. Form the dough into a log, chill it for 1 hour, and divide it into 8 pieces.
• Working with 1 piece of dough at a time, on a sheet of plastic wrap form the pieces into 8-inch ropes, wrapping the plastic wrap around the ropes to keep the dough from sticking, and on 2 baking sheets pat the rope into a 8- by 1 1/2-inch rectangles. Make a canal down the center of each rectangle with your finger and spread the apricot purée in the canals. Bake the rectangles in 2 batches in the middle of a preheated 350°F. oven for 18 to 20 minutes, or until the edges are golden, transfer them to racks, and let them cool. In a small bowl whisk together the confectioners' sugar, the lemon juice, and enough water to make a thick but pourable icing, drizzle the icing over the rectangles diagonally into 1-inch strips. The cookies keep in an airtight container for 1 week.

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.