APRICOT OATMEAL COOKIES
Dried apricots spice up oatmeal cookies with a new-fashioned twist.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 72
Number Of Ingredients 14
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.
Nutrition Facts : Calories 70, Carbohydrate 8 g, Cholesterol 10 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 50 mg
APRICOT-PISTACHIO SHORTBREAD
Buttery shortbread squares are the base for these treats embellished with apricots and pistachio nuts.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 25
Number Of Ingredients 7
Steps:
- In large bowl, beat butter and powdered sugar with electric mixer on medium speed about 30 seconds or until smooth. On low speed, beat in almond extract, flour and salt until soft dough forms. Stir in apricots and nuts. Shape dough into a ball. Wrap in plastic wrap; refrigerate 45 minutes.
- Heat oven to 350°F. On lightly floured surface, roll dough to about 1/4-inch thickness. With floured 2 1/2-inch square or round cookie cutter, cut dough into 25 squares or rounds. On ungreased cookie sheet, place squares about 1 inch apart.
- Bake 13 to 15 minutes or until light golden brown. Remove from cookie sheet to cooling rack.
Nutrition Facts : Calories 140, Carbohydrate 14 g, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 88 mg
OATMEAL-APRICOT COOKIES
These cookies are very chewy and not overly sweet. Chopped dried apricots add a surprising fruity taste and go well with the oats and almonds.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 50m
Yield Makes 12
Number Of Ingredients 11
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.
SOFT OATMEAL APRICOT COOKIES
These cookies are a real attention-getter because of their spicy flavor. They are the perfect snack for a cool fall day.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 7 dozen.
Number Of Ingredients 12
Steps:
- In a bowl, cream shortening and brown sugar. Beat in molasses. Add the eggs, one at a time, beating well after each. Combine remaining ingredients; stir into batter. Cover and refrigerate for at least 2 hours. , Shape into 1-in. balls and place 2 in. apart on greased baking sheets. Bake at 350° for 10 minutes or until browned.
Nutrition Facts : Calories 138 calories, Fat 5g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 67mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
OATMEAL PISTACHIO COOKIES
I love a good chocolate chip cookie. But there's something even more deeply comforting about a warm oatmeal cookie. This is a soft cookie with a crisp edge, filled with the bright taste of pistachios and a little unexpected tartness of dried cherries. These cookies are best the day they are baked. Luckily, you can save the dough in the refrigerator and bake a batch whenever you need some of this warmth.
Provided by Shauna Ahern
Categories dessert
Yield About 3 dozen cookies
Number Of Ingredients 14
Steps:
- Combining the dry ingredients: Whisk together the flour mix, oat flour, psyllium, baking powder, baking soda, and salt. Set aside.
- Creaming the butter and sugar: Put the butter into the bowl of a stand mixer. Whirl it at medium speed until the butter is spread out in the bowl. Add the white and brown sugar. When the sugars are fully combined with the butter and make a creamy butter substance, stop the stand mixer.
- Finishing the dough: With the stand mixer running, add the eggs, one at a time. Pour in the vanilla extract.
- Pour about 1/4 of the dry mixture into the dough, with the stand mixer running. When the flour has fully disappeared into the batter, add more. Continue this until all the dry ingredients are mixed into the wet ingredients.
- Add the oats, pistachios, and dried cherries to the bowl. When they are fully incorporated into the dough, turn off the stand mixer.
- Scrape the dough into a large bowl and cover with plastic wrap. Refrigerate for at least 2 hours before baking. (It's best to let the dough refrigerate overnight.)
- Baking the cookies: Heat the oven to 375 degrees F. Lay a piece of parchment paper down on a baking sheet.
- Using a small ice cream scoop, scoop out a ball of dough. (If you do not have an ice cream scoop, make a ball of dough about the size of a ping-pong ball.) Put six balls of dough, evenly spaced, onto the prepared baking sheet. Slide the baking sheet into the oven.
- Bake until the cookies are crisp at the edges but still a bit soft in the center, 12 to 15 minutes. Take the cookies out while they are still soft to the touch. Let them cool on the baking sheet for at least 20 minutes before moving them carefully to a cooling rack.
- Repeat with the remaining cookie dough. Or, you can wrap the dough in plastic and store it in the refrigerator. You can make a batch of warm cookies when you want.
- Variations: If you cannot eat dairy, you can make this with "buttery" sticks made for vegans. If you cannot eat nuts, don't use the pistachios!
- Suggestions: If you bake by weight, you can substitute any of the last ingredients, depending on your food preferences. We like chocolate chips, raisins, walnuts, or dried cranberries in these cookies too.
Nutrition Facts : Calories 186 calorie, Fat 10 grams, SaturatedFat 4 grams, Cholesterol 24 milligrams, Sodium 119 milligrams, Carbohydrate 22 grams, Fiber 2 grams, Protein 4 grams, Sugar 12 grams
PISTACHIO APRICOT OATMEAL COOKIES
Categories Cookies Mixer Fruit Nut Dessert Bake Kid-Friendly Quick & Easy Apricot Pistachio Oat Healthy Gourmet Small Plates
Yield Makes 18 large cookies
Number Of Ingredients 12
Steps:
- Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Butter 2 baking sheets.
- Beat together butter and sugars in a large bowl with an electric mixer at medium-high speed until fluffy, then beat in vanilla. Add egg and beat until combined well. Stir together flour, baking soda, salt, and cinnamon in a small bowl, then add to dough and mix at low speed until just combined. Fold in oats, apricots, and pistachios.
- Spoon rounded tablespoons of dough about 2 inches apart onto baking sheets. Bake cookies, switching position of sheets halfway through baking, until golden brown, 16 to 18 minutes. Transfer cookies with a spatula to racks. (Cookies will crisp as they cool.)
PISTACHIO COOKIES
Steps:
- Preheat oven to 300°F.
- Blanch pistachios in boiling water 1 minute, then drain and peel (slip off skins with your fingers). Dry with paper towels. Spread in a shallow baking pan and bake in middle of oven until just dry, about 10 minutes, then cool completely.
- Pulse nuts and confectioners sugar in a food processor until finely ground (be careful not to overprocess into a paste).
- Stir together whole egg and yolks in a large bowl with a fork and stir in ground pistachios, a little at a time, until a dough forms (it will be slightly sticky). Add butter and rose water and knead to combine. Form dough into 2 disks.
- Keeping 1 disk covered with plastic wrap, roll out other disk about 3/4 inch thick on a well-floured surface and cut out various shapes with floured cookie cutters.
- Bake on an ungreased large baking sheet in middle of oven until crisp and bottoms are golden, 20 to 25 minutes. Transfer cookies with a metal spatula to a rack to cool and dust with confectioners sugar while still warm. Make more cookies with remaining dough, rerolling scraps.
FAMILY FAVORITE CHEWY APRICOT PECAN OATMEAL COOKIES
It was my turn to make the fellowship treat for church. Between Sunday School and the morning service we have a short coffee break where we enjoy coffee, juice and some sort of coffee cake etc... I wanted something some what healthy that everyone could easily grab. I had a big container of oatmeal and dried apricots in the pantry and used them as my jumping point. These even make a fantastic breakfast cookie!
Provided by Chef Buggsy Mate
Categories Dessert
Time 1h
Yield 36 cookies, 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Line baking sheets with parchment paper.
- Mix the flour, baking powder, slat, cinnamon, and oatmeal.
- Beat the butter, shortening, water and sugars together until light and fluffy.
- Add the eggs and beat well, scraping down the sides of bowl when needed. Beat in the honey and vanilla until fully blended.
- Add the flour mixture in two additions, beating each until well combined.
- Stir in the chopped apricots and pecans.
- Drop by tablespoonfuls about 2 inches apart on cookie sheets.
- Bake until the centers of the cookies are soft and no longer look wet; about 9-11 minutes.
- Let cool on the pan for 5 minutes, then transfer to a cooling rack.
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
More about "pistachio apricot oatmeal cookies recipes"
APRICOT PISTACHIO OATMEAL COOKIE RECIPE - THE SUGAR …
From thesugarcoatedcottage.com
5/5 (3)Category CookieCuisine DessertTotal Time 47 mins
APRICOT PISTACHIO OATMEAL COOKIES - STEPHANIE KAY …
From kaynutrition.com
Category CookiesTotal Time 45 minsEstimated Reading Time 3 minsCalories 289 per serving
APRICOT PISTACHIO OATMEAL COOKIES - TASTY KITCHEN
From tastykitchen.com
APRICOT PISTACHIO OATMEAL TO GO RECIPE | QUAKER OATS
From quakeroats.com
APRICOT OATMEAL COOKIES | AMY'S HEALTHY BAKING
From amyshealthybaking.com
OATMEAL PISTACHIO COOKIES - CAROLINE'S COOKING
From carolinescooking.com
PISTACHIO AND APRICOT OATMEAL COOKIES – A KITCHEN HOOR'S …
From akitchenhoorsadventures.com
GLUTEN FREE COOKIES WITH PISTACHIO AND APRICOTS
From insimoneskitchen.com
PISTACHIO-APRICOT OATMEAL COOKIES - PHOENICIA SPECIALTY FOODS
From phoeniciafoods.com
Estimated Reading Time 1 min
OATMEAL COOKIES WITH DRIED APRICOTS RECIPE - FOOD & WINE
From foodandwine.com
AMARETTO APRICOT OATMEAL COOKIES | MAGNOLIA DAYS
From magnoliadays.com
PISTACHIO OATMEAL COOKIES - JULIA'S CUISINE
From juliascuisine.com
CHEWY VEGAN OATMEAL APRICOT COOKIES - THE CONSCIENTIOUS EATER
From theconscientiouseater.com
TOFFEE-APRICOT OAT COOKIES RECIPE - FOOD & WINE
From foodandwine.com
PISTACHIO APRICOT OATMEAL COOKIES RECIPE - 101 COOKBOOKS
From 101cookbooks.com
APRICOT PISTACHIO OATMEAL | CARRIE'S EXPERIMENTAL KITCHEN
From carriesexperimentalkitchen.com
APRICOT PISTACHIO OATMEAL COOKIE RECIPE - THE SUGAR COATED …
From pinterest.com
PISTACHIO APRICOT OATMEAL COOKIES RECIPE
From friendseat.com
APRICOT PISTACHIO OATMEAL COOKIES | APRICOT RECIPES, EAT COOKIES ...
From pinterest.ca
PISTACHIO APRICOT LINZER COOKIES - BAKING SENSE®
From baking-sense.com
ALMOND AND PISTACHIO OATMEAL COOKIES - ART OF PALATE
From artofpalate.com
ORANGE BLOSSOM APRICOT PISTACHIO COOKIES - OAT&SESAME
From oatandsesame.com
APRICOT PISTACHIO COOKIES (GLUTEN FREE AND PALEO)
From acleanbake.com
APRICOT AND PISTACHI0 SHORTBREAD - BAKES BY BROWN SUGAR
From bakesbybrownsugar.com
APRICOT PISTACHIO OATMEAL COOKIES - STEPHANIE KAY NUTRITION
From pinterest.ca
CHEWY APRICOT OATMEAL COOKIES - BAKING ENVY
From bakingenvy.com
APRICOT PISTACHIO OATMEAL COOKIES | APRICOT RECIPES, EAT COOKIES ...
From pinterest.com
APRICOT OATMEAL COOKIES RECIPE - FOOD NEWS
From foodnewsnews.com
APRICOT PISTACHIO GRANOLA – SIMPLY OATMEAL
From simplyoatmeal.com
APRICOT, PISTACHIO & CHOCOLATE-CHIP BARS - RECIPE - FINECOOKING
From finecooking.com
OATMEAL AND APRICOT COOKIES - DESSERT RECIPE - PRANA ORGANIC
From pranaorganic.ca
APRICOT PISTACHIO OATMEAL COOKIE BUNDT ~ #BUNDTBAKERS
From thesweetsensations.com
APRICOT PISTACHIO COOKIES - FORK IN THE KITCHEN
From forkinthekitchen.com
PISTACHIO APRICOT THUMBPRINT COOKIES - VEGAN RICHA
From veganricha.com
RECIPE OF THE MONTH | APRICOT PISTACHIO COOKIES - TOPS CLUB
From tops.org
APRICOT MUFFINS WITH PISTACHIO AND OATS | LIL' COOKIE
From lilcookie.com
You'll also love