APRICOT BUTTER COOKIES
Enjoy these delicious cookies topped with dried apricots - perfect for a dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 48
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick cookie sheet). In medium bowl, beat 1 cup butter, 3/4 cup powdered sugar and the vanilla with electric mixer on medium speed until smooth. Beat in flour until well blended. Stir in finely chopped apricots.
- Shape dough into 1-inch balls. On ungreased cookie sheet, place balls 2 inches apart.
- Bake 8 to 12 minutes or until bottoms are light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
- In small bowl, beat 1/4 cup butter and the apricot preserves with electric mixer on medium speed until smooth. Beat in 1 cup powdered sugar until well blended. Spread frosting over cookies. Top each cookie with apricot strip.
Nutrition Facts : Calories 80, Carbohydrate 9 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 35 mg, Sugar 6 g, TransFat 0 g
DARK CHOCOLATE APRICOT COOKIES
Prize-Winning Recipe 2010! Go to the dark side of chocolate for a special fruity cookie.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 36
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Line cookie sheet with Reynolds Parchment Paper; set aside. In large bowl, stir cookie mix, butter, orange extract and egg until soft dough forms. Stir in apricots until blended.
- Drop dough by rounded teaspoonfuls 2 inches apart on lined cookie sheet.
- Bake 8 to 10 minutes or until edges are light golden brown. Cool 3 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
- In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring every 30 seconds, until chips are melted. Dip each cookie halfway into melted chocolate, letting excess drip off. Place on waxed paper and let stand until chocolate is set, at least 2 hours. To quickly set chocolate, refrigerate cookies 15 minutes. Store between sheets of Reynolds Parchment Paper in tightly covered container at room temperature.
Nutrition Facts : Calories 140, Carbohydrate 19 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 60 mg, Sugar 12 g, TransFat 1/2 g
APRICOT DROPS WITH APRICOT FROSTING
This recipe is the same as my Aunt Mary's Pineapple Drop cookies. I challenged the recipe using a can of Apricots! They are VERY good....VERY VERY GOOD! "Enjoy"
Provided by Janet Scott
Categories Cookies
Number Of Ingredients 2
Steps:
- 1. Make your Apricot drops using the same exact recipe for "Aunt Mary's pineapple drop cookies"
- 2. Measure out 3/4 cup chopped apricots and 1/4 cup of the juice in place of your pineapple You should have a few left over in your can for your frosting
FROSTED COCONUT APRICOT COOKIES
A friend at church gave me this recipe and I tweaked it a bit. The cookies are biscuit-like and the frosting makes them very special. I'm sorry the picture is out of focus and I will try to post a better one when I make these again, perhaps this weekend.
Provided by Kathie Carr
Categories Cookies
Time 20m
Number Of Ingredients 16
Steps:
- 1. COOKIES: Preheat oven to 350 degrees. Grease cookie sheets or use parchment paper. In a medium bowl, cream together the 1/2 cup butter, cream cheese and milk until well blended. Stir in the brown sugar and 1/2 cup of apricot preserves. Combine the flour, baking powder, cinnamon and salt; stir into the batter. Mix in the pecans last.
- 2. Drop by rounded spoonfuls onto the prepared cookie sheet. Cookies should be about 2 inches apart. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
- 3. FROSTING: To make the frosting, combine the powdered sugar, remaining apricot preserves and 1 tablespoon butter. Mix well. Frost cooled cookies and sprinkle liberally with coconut.
FROSTED APRICOT COOKIES
Make and share this Frosted Apricot Cookies recipe from Food.com.
Provided by Theresa Thunderbird
Categories Drop Cookies
Time 27m
Yield 42 cookies
Number Of Ingredients 10
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.
Nutrition Facts : Calories 81, Fat 4.2, SaturatedFat 2.1, Cholesterol 8.8, Sodium 34.5, Carbohydrate 10.8, Fiber 0.2, Sugar 6.2, Protein 0.7
APRICOT AND NUT COOKIES WITH AMARETTO ICING
Provided by Giada De Laurentiis
Categories dessert
Time 2h49m
Yield 2 to 2 1/2 dozen cookies
Number Of Ingredients 12
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.
Nutrition Facts : Calories 139 calorie, Fat 5 grams, SaturatedFat 2.5 grams, Cholesterol 19 milligrams, Sodium 99 milligrams, Carbohydrate 21 grams, Fiber 0.5 grams, Protein 1 grams, Sugar 15 grams
APRICOT-ORANGE CREAM SCONES
These versatile scones, containing no egg, can be mixed, baked and ready to enjoy in 35 minutes!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Lightly grease cookie sheet. In large bowl, mix flour, granulated sugar, baking powder, orange peel and salt until well blended. Stir in apricots and baking chips. Add whipping cream all at once; stir just until dry ingredients are moistened.
- On lightly floured surface, knead dough 6 or 7 times until smooth. Divide dough in half. Pat each half into 6-inch round; cut each into 6 wedges. Place 2 inches apart on cookie sheet.
- Bake 10 to 13 minutes or until light golden brown. Cool 5 minutes. Meanwhile, in small bowl, mix powdered sugar and enough orange juice for desired drizzling consistency. Drizzle icing over warm scones. Serve warm.
Nutrition Facts : Calories 270, Carbohydrate 40 g, Cholesterol 30 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Scone, Sodium 250 mg, Sugar 23 g, TransFat 0 g
APRICOT FROSTING
This recipe is from Martha Stewart Kids magazine and is to be used for frosting Recipe #. I made a half sized version of the cakes, so I only made a half recipe of this. This is a VERY buttery buttercream frosting. :) This is the lighter yellow color stuff in the photo.
Provided by CraftScout
Categories Dessert
Time 10m
Yield 4 cups
Number Of Ingredients 4
Steps:
- Cream butter (until lightened in color and fluffy) in a stand mixer (or with a hand mixer) on medium high speed.
- Reduce speed to medium, and add sugar in 1/2 cup at a time.
- Mix in vanilla and Apricot Whip.
- Use immediately or refrigerate airtight up to 3 days and stir before using.
Nutrition Facts : Calories 1101.6, Fat 92.2, SaturatedFat 58.3, Cholesterol 244, Sodium 21.3, Carbohydrate 73, Fiber 0.1, Sugar 66.4, Protein 1.1
APRICOTS AND CREAM CHEESE CAKE
This sweet apricot dessert is topped with decadent cream cheese frosting and is large enough to satisfy a crowd.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 16
Number Of Ingredients 18
Steps:
- Heat oven to 350°F. Grease 3 (8- or 9-inch) round pans with shortening. Line pan bottoms with waxed paper or cooking parchment paper; grease again and lightly flour. In food processor bowl with metal blade, place canned apricots. Process 30 seconds or until smooth, scraping bowl after 15 seconds; set aside.
- In large bowl, beat 1 cup butter and 1 3/4 cups granulated sugar with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla. Add flour, baking powder, baking soda and salt; beat on low speed until mixed. Measure 1/4 cup apricot puree; set aside. Add remaining apricot puree and apricot nectar to batter; beat on low speed until mixed. Beat on medium speed 2 minutes. Spread about 2 cups batter in each pan.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 40 minutes.
- In large bowl, beat cream cheese and 1 cup butter with electric mixer on medium speed until creamy. Add powdered sugar, 2 teaspoons vanilla and reserved puree. Beat on low speed until mixed. Beat on medium speed until creamy. Spoon about 1 1/2 cups frosting into decorating bag fitted with medium star tip.
- Place one cake layer on cake plate, top side down. Spread about 3/4 cup frosting over top. With decorating bag, pipe a wavy ring of frosting around outside top edge of cake, extending slightly over edge. Top with second layer, top side down. Repeat frosting and piping. Top with third layer, top side up. Frost top with remaining frosting; pipe edge. (Side of cake is not frosted.)
- For garnish, separate 2 dried apricots into 4 halves. With rolling pin, roll each apricot half between 2 pieces of plastic wrap to 1 1/2-inch diameter. Set aside. Roll remaining 3 apricots between plastic wrap to about 2-inch diameters. To form rose, roll one of the apricot halves into a tight roll (center of rose). Place remaining 3 apricot halves around roll to form petals, pinching at bottom to secure. Place larger apricot circles around smaller ones, pinching together at bottom to complete rose. Sprinkle lightly with 1/4 teaspoon sugar. Place in center of cake. Place lemon leaves next to rose. Store in refrigerator.
Nutrition Facts : Calories 600, Carbohydrate 83 g, Cholesterol 115 mg, Fat 5 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 63 g, TransFat 1 g
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
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