Apricot Confection Recipes

Steps:

• *Combine apricots and coconut in the bowl of a food processor. Add the sweetened condensed milk; pulse to form a dough that holds together. *Note: I pulsed the apricots by their self a couple of times before adding the coconut, then pulsed again before adding the milk.
• Spread confectioners sugar on a baking sheet or a large plate; use a little to dust your hands.
• Scoop the dough in very small amounts, about 1/2 teaspoon, to form a loose ball. Roll each one in the sugar until well coated. Transfer to a wire rack to dry for at least 1 hour and up to overnight before serving or storing.

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.

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.

Steps:

• Add apricots and water to a large, preferably non-stick, saucepan.
• Bring almost to a boil, reduce heat and simmer until apricots are tender.
• Remove from heat and let cool slightly.
• Transfer to a food processor, or use an immersion blender.to puree the fruit. You should have about 5 cups of puree.
• Return puree to saucepan. Add sugar and lemon juice.
• Simmer mixture over low to medium-low heat until mixture thickens, stirring often to prevent scorching. This took me about 1 and ¼ hours.
• Thickened mixture will leave a clear space in the pan when you pull your spoon through it.
• Pour into a greased 8 x 8 pan and let cool.
• Let the paste dry at room temperature until the top is dry and no longer sticky. Remove from pan, invert and let the bottom dry. This may take anywhere from 2-3 days in an arid environment to a week or more. Alternatively, dry in a food dehydrator or set in the sun to dry (cover with cheesecloth to keep the bugs away!).
• Wrap in plastic wrap and store in the refrigerator for up to 4 months.