WHITE CHOCOLATE APRICOT OATMEAL COOKIES
My mom loved white chocolate and apricots, so when she passed, I decided to develop a recipe for the holidays that reminded me of her. It is one of those recipes that is very comforting.
Provided by Marcela Valladolid
Categories dessert
Time 1h40m
Yield about 2 dozen cookies
Number Of Ingredients 13
Steps:
- In the bowl of an electric mixer fitted with a paddle attachment, beat the butter, brown sugar and granulated sugar on medium-high speed until light and fluffy, about 2 minutes. With the mixer on low, add the eggs 1 at a time. Add the vanilla and beat for 1 more minute.
- In a separate bowl, sift together the flour, baking powder, cinnamon and salt. With the mixer on low, slowly add the dry ingredients to the wet ingredients. Add the oats, apricots and white chocolate chips and fold to combine using a rubber spatula, making sure everything is evenly incorporated. Cover the bowl with plastic wrap and refrigerate for 1 hour before baking.
- Preheat the oven to 325 degrees F. Spray 2 baking sheets with cooking spray.
- Using a medium ice cream scoop, drop 2-inch mounds of dough onto the prepared baking sheets. Bake until golden in color, 14 to 16 minutes. Transfer the cookies to a wire rack and let cool completely.
WHITE CHOCOLATE AND PECAN BLONDIES
Brown sugar and butter are what make blondies so incredibly addictive. Most times, they are made with chocolate chips and sometimes butterscotch chips, but when I tried them with white chocolate and toasted pecans, a new blondie was born. Give them a go and you'll see what I mean.
Provided by Gemma Stafford
Categories dessert
Time 2h
Yield 9 blondies
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (180 degrees C). Grease an 8-inch square cake pan and line it with parchment paper.
- In a medium bowl, stir together the melted butter, brown sugar, and vanilla.
- Whisk in the eggs one at a time until well combined.
- Using a large metal spoon, fold in the flour, salt, chocolate chips, and pecans. Pour the batter into the prepared pan.
- Bake for about 30 minutes, until the top is golden brown and the middle is just set. Don't be tempted to bake them for longer than that, or you won't get gooey centers. Let the blondies cool completely in the pan.
- Turn the blondies out onto a cutting board and cut into 9 squares. Enjoy warm, or cover and store at room temperature for up to 3 days.
APRICOT SQUARES
I remember my mom making these fruity bars for PTA meetings when I was in elementary school more than 40 years ago. Now I serve these bars for a variety of functions.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. Combine the flour, orange zest, baking powder and salt; gradually add to creamed mixture and mix well. Set aside one-third for the topping. , Press remaining dough into a greased 13x9-in. baking pan. Combine preserves, lemon juice and zest; spread evenly over crust. , Crumble reserved dough over filling. Bake at 350° for 40 minutes or until golden brown. Cool on a wire rack. Cut into squares.
Nutrition Facts :
WHITE CHOCOLATE APRICOT SQUARES
Make and share this White Chocolate Apricot Squares recipe from Food.com.
Provided by Graybert
Categories Weeknight
Time 1h20m
Yield 20 squares
Number Of Ingredients 9
Steps:
- Melt butter and 1 cup white chocolate chips in small saucepan, stirring until smooth; set aside.
- Beat eggs and sugar on high speed of electric mixer until thick and light, about 5 minutes.
- Stir in melted chocolate mixture, flour and vanilla.
- Mix well.
- Spread half of batter in greased 9" square cake pan.
- Bake at 325°F for 20-25 minutes, or until light golden.
- Cool 5 minutes.
- Spread jam on top.
- Stir 1 cup white chocolate chips into remaining batter.
- Drop by spoonfuls evenly over jam.
- Spread out gently.
- Sprinkle with nuts.
- Bake 30-40 minutes longer, or until set.
- Cool completely then cut into squares.
STEPHANIE'S APRICOT WHITE CHOCOLATE COOKIES
I got this recipe from my brother, who is a chef in Philadelphia. We trade recipes from time to time, and he thought they would be tasty. I agreed. I thought the recipe was unique, pairing two distinct flavors in one mouthful. My brother and my father enjoy white chocolate, and they asked me to bake these cookies for them as part of our holiday celebration. Although my brother is a professional, he'll even admit that he defers to me when it comes to cookies, pies and cakes! In our family, I do the baking. I enjoy the flavor of white chocolate mixed with the sweetness of the apricots. I also love how pretty these cookies are. They are great with a cup of tea or a glass of cold milk. Lastly, these cookies are a snap to make. That makes them even better!
Provided by Food Network
Categories dessert
Time 25m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- In a mixer, beat the butter and brown sugar until blended. Beat in the egg and vanilla and almond extracts until combined. Add the flour, baking soda, and salt, and mix until combined. With a wooden spoon, mix in the apricots and white chocolate. Drop the batter by tablespoons onto ungreased cookie sheets, spacing 2 inches apart. Bake until the edges are lightly brown, about 10 minutes. Cool on wire racks.
CHOCOLATE CHIP APRICOT BARS
Categories Food Processor Chocolate Dessert Bake Kid-Friendly Apricot Pecan Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 16 bars
Number Of Ingredients 13
Steps:
- Make apricot filling:
- In a 1 1/2-quart heavy saucepan combine apricots, granulated sugar, and water and simmer, covered, 15 minutes. Remove lid and simmer mixture, stirring and mashing apricots, until excess liquid is evaporated and filling is thickened. Stir in vanilla.
- Preheat oven to 350°F. and grease and flour an 8-inch-square baking pan, knocking out excess flour.
- Make chocolate chip mixture:
- In a shallow baking pan toast pecans in middle of oven until golden brown, 8 to 10 minutes, and cool. In a food processor pulse pecans, flour, brown sugar, and salt until pecans are coarsely chopped. Add chocolate chips and butter and pulse until pecan mixture resembles coarse crumbs.
- Press about half of chocolate chip mixture onto bottom of prepared baking pan and spread evenly with apricot filling. Crumble remaining chocolate chip mixture evenly over apricot filling, pressing it down slightly, and bake confection in middle of oven 1 hour, or until golden. Cool confection completely in pan on a rack. Sprinkle confection with confectioners' sugar and cut into 16 bars.
WHITE CHOCOLATE APRICOT JAM CAKE BITES
I have made these cake bites for my family many times, and they love them! They are a wonderful combo with the white chocolate and jam. They are worth the little effort 8-)
Provided by OceanIvy
Categories Dessert
Time 1h
Yield 25 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in pan; remove from burner.
- Add 1 cup to white choc chips. Don't stir!
- In a medium mixing bowl, beat eggs and sugar.
- Stir in chocolate/butter mixture and vanilla.
- Combine flour and salt and add to mixture; combine.
- Pour half batter in to a greased 9-inch square baking pan.
- Bake 325°F for 15-20 minutes or until golden.
- Melt jam in small saucepan over low heat.
- Spread over warmed crust.
- Stir in extra choc chips to the batter.
- Drop batter by spoonfuls over jam.
- Bake 30-35 minutes, or until toothpick comes out clean.
- Let cool; cut into bite-size cakes and gobble up!
WHITE CHOCOLATE APRICOT & ORANGE BARS
A work colleague brought some of these delicious bars to work for me & I just HAD to get the recipe! Very easy to make too.
Provided by Marli
Categories Bar Cookie
Time 15m
Yield 28 bars
Number Of Ingredients 9
Steps:
- Place the cookie crumbs, coconut, apricots& orange rind in a large mixing bowl.
- In a saucepan place the sweetened condensed milk& butter, bring to the boil then reduce heat to low; add the white chocolate.
- Stir constantly until melted.
- Pour the condensed milk mixture into the cookie crumb mix& stir until thoroughly blended.
- Press the mixture into a lightly greased shallow rectangular tin.
- Refrigerate until firm.
- To prepare the topping place the extra butter& white chocolate together in saucepan.
- Stir over low heat until melted.
- Spread topping over cookie mixture.
- Cut into bars before the topping sets to firmly& refrigerate.
Nutrition Facts : Calories 126.5, Fat 8.2, SaturatedFat 5.7, Cholesterol 8.7, Sodium 32.5, Carbohydrate 12.8, Fiber 1, Sugar 11.7, Protein 1.5
APRICOT-COCONUT SQUARES
The yummiest apricot-coconut squares you've ever tasted!
Provided by Jo Whattam
Categories Desserts Cookies Fruit Cookie Recipes Coconut
Time 1h5m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). In a medium bowl, mix together butter, sugar, and 1 cup flour. Press into the bottom of an ungreased 9x13 inch pan.
- Bake for 25 minutes in preheated oven. In small saucepan, bring apricots and water to a boil, and cook for 10 minutes. Drain, chop, and set aside to cool.
- In a medium bowl, beat eggs and brown sugar. Stir in 1/3 cup flour, baking powder, salt, vanilla, and lemon juice. Fold in nuts and chopped apricots. Stir in coconut, if desired. Pour over the prepared crust.
- Bake for an additional 20 minutes in the preheated oven, or until firm. Cool, and dust with confectioners' sugar before cutting into squares.
Nutrition Facts : Calories 166.3 calories, Carbohydrate 22.3 g, Cholesterol 25.7 mg, Fat 8.2 g, Fiber 1 g, Protein 2.2 g, SaturatedFat 3.5 g, Sodium 77.2 mg, Sugar 15.6 g
LUSCIOUS APRICOT SQUARES
Submitted by Tina Ireland of Arkadelphia, Arkansas. This bar-cookie recipe was handed down to Tina by her mother, Bette.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 16
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Butter an 8-by-8- by-2-inch baking pan, and set aside.
- Place apricots in a small saucepan with enough water to cover. Bring to a boil over high heat. Reduce heat to simmer, and cook until plumped, about 15 minutes. Drain through a fine sieve, and chop fine. Set aside.
- In a large bowl, combine 1 cup flour, butter, and granulated sugar. Using a handheld electric mixer on medium speed, blend until crumbly and combined. Transfer mixture to prepared pan. Using your hands, pat crust evenly into pan. Bake until golden brown, about 25 minutes. Transfer to a rack to cool.
- Combine remaining 1/3 cup flour, reserved chopped apricots, brown sugar, eggs, walnuts, baking powder, vanilla, and salt. Using a handheld electric mixer on medium speed, beat until combined; scrape down sides of bowl twice. Pour mixture over crust, and return to oven. Bake until top is golden, about 20 minutes.
- Transfer pan to a wire rack to cool. Cut into 2-inch squares. Dust with confectioners' sugar.
APRICOT SQUARES
During a visit to my future in-laws house many years ago, a friend of theirs made these delicious apricot bars. Before I flew home, I had the recipe in my hand to take back with me.
Provided by Caryn
Categories Bar Cookie
Time 1h30m
Yield 1 eight inch square baking pan, 16 serving(s)
Number Of Ingredients 12
Steps:
- Place the dried apricots into boiling water for 10 minutes; drain.
- Chop cooled apricots; set aside.
- Preheat oven to 350 degree F.
- Grease an 8-inch square baking pan.
- In a small bowl, mix together butter, granulated sugar, and 1 cup flour.
- Press this mixture into prepared pan.
- Bake 25 minutes; set aside.
- In a small bowl, beat together eggs and brown sugar.
- Fold in 1/3 cup flour, baking powder, and salt; mix till combined.
- Stir in vanilla, chopped apricots, and nuts.
- Spread evenly over top of baked layer.
- Bake 30 to 40 minutes.
- Remove from oven and cool on wire rack.
- Sprinkle with confectioner's sugar.
- Cut into squares.
Nutrition Facts : Calories 200.8, Fat 8.7, SaturatedFat 4.2, Cholesterol 41.7, Sodium 132.1, Carbohydrate 29, Fiber 1.1, Sugar 19.5, Protein 2.9
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