APRICOT TEA COOKIES
It just wouldn't be Christmas without these dainty melt-in-your-mouth apricot cookies on my platter! Filled with fruit and drizzled with frosty glaze, they couldn't be more delectable.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 4 dozen.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 141 calories, Fat 6g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 70mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.
APRICOT FOLDOVERS
Make and share this Apricot Foldovers recipe from Food.com.
Provided by Steve_G
Categories Dessert
Time 1h
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 9
Steps:
- Soak apricots in brandy for at least an hour, but preferably overnight.
- Drain and reserve liquid.
- In a medium bowl combine flour, sugar and allspice, cut in butter until mixture resembles fine crumbs.
- (can be done quickly with a few pulses in a food processor) Combine egg yolk and sour cream and gently blend mixture into butter/flour mixture.
- Divide dough in quarters and refrigerate for at least 3 hours or, preferably, overnight.
- Pre heat oven to 350 degrees.
- Roll out each quarter the dough into 1/8 thickness, cut with a 2 1/2" round (fluted is preferred) cookie cutter.
- Place on an ungreased cookie sheet, place one apricot on half of each cookie and fold over other half to leave apricot partially exposed.
- Bake for aprox 12 minutes or until lightly browned.
- Cool on a rack.
- While baking prepare next batch.
- For icing combine powdered sugar with 2-3 tblspn of the reserved apricot brandy.
- I like to cook the brandy until the alcohol smell is gone, but it's fine either way.
- After completly cooled dip half the cookie in icing and leave on a wire rack to dry for several hours.
- Store in an airtight container at room temperature for about a week, but are at their peak for 2-3 days.
Nutrition Facts : Calories 76, Fat 3.4, SaturatedFat 2.1, Cholesterol 12.7, Sodium 22.3, Carbohydrate 11.3, Fiber 0.7, Sugar 7.5, Protein 0.8
APRICOT-FILLED FOLDOVERS
Make and share this Apricot-Filled Foldovers recipe from Food.com.
Provided by Camerons
Categories Dessert
Time 3h
Yield 60 cookies, 1 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, mix flour and sugar. With pastry blend, cut in butter until mixture resembles coarse crumbs.
- Stir in sour cream and egg yolks until well blended.
- Turn dough onto lightly floured surface and knead until it holds together.
- Shape into a ball; wrap with plastic wrap and refrigerate 2 hours.
- Prepare Apricot Filling; cover and refrigerate until chilled.
- Preheat oven to 375 and grease cookie sheets.
- Roll 1/4 of dough 1/8" thick, keeping remaining dough refrigerated. Cut dough into 2" squares.
- Place 1/2 teaspoon filing diagonally across each square.
- Moisten 2 opposite corners slightly with water; fold over filling, overlapping corners slightly. Place on sheet and finish the rest.
- FILLING:.
- In a 1 quart saucepan over medium-high heat, heat apricots and water until boiling.
- Reduce heat to low; over and simmer 5 minutes. Drain.
- In a blender at medium speed blend apricots and corn syrup until smooth. Let chill.
Nutrition Facts : Calories 4447.4, Fat 220.6, SaturatedFat 135, Cholesterol 916.2, Sodium 1574, Carbohydrate 605.9, Fiber 21.8, Sugar 240.5, Protein 46.1
DELICIOUS APRICOT FOLD-OVER COOKIES
Delicious Apricot Fold-over Cookies
Provided by Jane Kaylie
Categories Cookies
Time 40m
Number Of Ingredients 6
Steps:
- 1. Cream butter and cheese till light. Blend sifted flour into creamed mixture. Add water and mix well. Chill 4-5 hours.
- 2. Meanwhile, cook dried apricots according to package directions. Drain well.
- 3. Stir sugar into hot fruit: cook and stir till mixture boils and becomes smooth; cool. Divide chilled dough in half.
- 4. Roll each half to 10-inch squares; cut 2½-inch squares. Place tsp apricot filling in each square; bring up diagonal corners and seal.
- 5. Bake on ungreased cookie sheet at 375 F for 8-10 minutes.
- 6. Makes about 2½ dozen cookies.
- 7. Enjoy the recipe with full details @ http://goo.gl/UrEHe4
APRICOT-FILLED COOKIES
The recipe for these rich, buttery cookies originally called for dates. Apricots have long been my favorite fruit, so using them as a substitute seemed natural. -Bonnie Waliezer, Brush Prairie, Washington
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 1-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream shortening and 1 cup sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, salt and baking soda; gradually add to the creamed mixture and mix well. Cover and refrigerate for 1 hour. , Meanwhile, in a large saucepan, combine apricots, water, almonds, lemon juice and remaining sugar. Cook and stir until thickened, about 15 minutes. Cool completely. , Divide dough in half. On a lightly floured surface, roll out each portion to 1/8-in thickness. Cut half of the dough with a floured 2-1/2-in. round cookie cutter. Cut second portion with a 2-1/2-in. doughnut cutter. Place 1 in. apart on ungreased baking sheets. , Bake at 375° for 8-10 minutes or until edges are very lightly browned. Remove to wire racks to cool. To assemble, spread bottom of solid cookies with filling; top with cutout cookies. If desired, dust with confectioners' sugar.
Nutrition Facts : Calories 237 calories, Fat 8g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 92mg sodium, Carbohydrate 39g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.
APRICOT FOLDOVERS
Steps:
- Cream butter and cheese till light. Blend flour into the creamed mixture. Add water and mix well. Chill 4 to 5 hours.
- Meanwhile, cook dried apricots according to the package directions. Drain well. Stir sugar into hot fruit; cook and stir till mixture boils and becomes smooth; cool.
- Divide chilled dough in half. Roll each half to 10-inch squares; cut 2 1/2 inch squares. Place 1 tsp. apricot filling in each 2 1/2 inch square. Bring up diagonal corners and seal.
- Bake on ungreased sheets at 375 degrees F for 8 to 10 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
APRICOT FOLDOVERS
Steps:
- 1. Mix butter, cream cheese, vanilla and sugar in a bowl, and beat with mixer until fluffy. Stir in flour and salt until a soft dough is formed. Cover and refrigerate 2-3 hours.
- 2. Preheat oven to 350. Spray cookie sheets with cooking spray, set aside. Roll dough to 1/8" thickness on lightly floured board.
- 3. With a cookie cutter, or glass (I use a glass jar), cut dough into 3" rounds. Place 1/4 tsp. jam in center, fold in half and crimp edges with a fork. Pierce top of each cookie with a sharp knife for steam release. Arrange cookies on greased sheet.
- 4. Bake 10-12 minutes, until cookies are lightly browned. Cool on wire rack.
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