APRICOT FRUIT LEATHER ROLLS
Homemade fruit leather roll-ups are perfect for any kids' party.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 30
Number Of Ingredients 4
Steps:
- Preheat oven to 160 degrees with rack in center. Place apricots in a large bowl, and cover with the water; let soak until they are completely soft, 30 to 45 minutes. Transfer to a fine sieve; drain, and reserve liquid.
- Place apricots in the bowl of a food processor fitted with the metal blade; add honey and sugar. Process until mixture is very smooth and easily spreadable. If it is too thick, add up to 1 tablespoon soaking liquid.
- Cover two 10-by-15-inch baking sheets with plastic wrap. Divide puree between the sheets; spread in a thin, even layer with an offset spatula. Let dry in oven until mixture is firm but slightly tacky, about 8 hours or overnight. Remove from oven; let cool.
- Peel fruit leather from plastic wrap, and cut into 1-inch-wide strips using a pizza cutter. Roll tightly into cylinders, and serve.
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.
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 FOLD-UPS
If I didn't make these each year for Christmas, I think my husband would disown me.
Provided by BUCHKO
Categories Apricot Cookies
Yield 48
Number Of Ingredients 9
Steps:
- In a medium bowl, stir together the flour and salt. Cut in the cream cheese and margarine until the mixture resembles coarse crumbs. Sprinkle on the milk and vinegar. Work the dough by hand until it holds together in a ball. Divide dough into 4 pieces and refrigerate for 2 hours.
- Preheat oven to 400 degrees F (190 degrees C).
- On a lightly floured surface, roll out each piece of dough into a rectangle measuring 7 1/2x10 inches. Cut the dough into 2 1/2 inch squares. Place a 1/2 teaspoon dollop of apricot preserves onto the center of each square. Fold each corner to the center and pinch together.
- Place cookies on an unprepared cookie sheet, and bake for about 15 minutes in the preheated oven. Drizzle with glaze when cool.
- In a small bowl stir together 3/4 cup of confectioners' sugar with 2 tablespoons of water until smooth. Drizzle over the cookies.
Nutrition Facts : Calories 108.6 calories, Carbohydrate 14.6 g, Cholesterol 5.2 mg, Fat 5.5 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 1.7 g, Sodium 111.8 mg, Sugar 7.7 g
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 FOLD-UPS
If I didn't make these each year for Christmas, I think my husband would disown me.
Provided by BUCHKO
Categories Apricot Cookies
Yield 48
Number Of Ingredients 9
Steps:
- In a medium bowl, stir together the flour and salt. Cut in the cream cheese and margarine until the mixture resembles coarse crumbs. Sprinkle on the milk and vinegar. Work the dough by hand until it holds together in a ball. Divide dough into 4 pieces and refrigerate for 2 hours.
- Preheat oven to 400 degrees F (190 degrees C).
- On a lightly floured surface, roll out each piece of dough into a rectangle measuring 7 1/2x10 inches. Cut the dough into 2 1/2 inch squares. Place a 1/2 teaspoon dollop of apricot preserves onto the center of each square. Fold each corner to the center and pinch together.
- Place cookies on an unprepared cookie sheet, and bake for about 15 minutes in the preheated oven. Drizzle with glaze when cool.
- In a small bowl stir together 3/4 cup of confectioners' sugar with 2 tablespoons of water until smooth. Drizzle over the cookies.
Nutrition Facts : Calories 108.6 calories, Carbohydrate 14.6 g, Cholesterol 5.2 mg, Fat 5.5 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 1.7 g, Sodium 111.8 mg, Sugar 7.7 g
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