APRICOT-PECAN THUMBPRINT COOKIES
I enjoy experimenting with cake mixes to make new cookie recipes. I love apricot, but feel free to fill the thumbprint in the center of these goodies with any fruit preserve you like. —Nancy Johnson, Laverne, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 7 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, beat cake mix, flour, oil, 4 eggs, cinnamon and ginger until well blended., In a shallow bowl, whisk water and remaining eggs. Place half of the pecans in another shallow bowl. Shape dough into 1-in. balls. Dip in egg mixture, then coat with pecans, adding remaining pecans to bowl as needed. Place cookies 2 in. apart on greased baking sheets., Press a deep indentation in center of each cookie with the end of a wooden spoon handle. Fill each indentation with preserves. Bake 12-14 minutes or until golden brown. Remove from pans to wire racks to cool completely., In a small bowl, combine confectioners' sugar and enough water to reach a drizzling consistency. Drizzle over cookies. Let stand until set.
Nutrition Facts : Calories 124 calories, Fat 7g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 88mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
APRICOT-PECAN RUGELACH
Cookies and Tarts, Week 11, April 5th These little swirly cookies are so rich and delicious. You can mix and match whatever filling you want: instead of pecans, you can use slivered almonds, walnuts or, my favorite, hazelnuts. You can use raspberry or strawberry jam instead of apricot, and you can use dried cherries or...
Provided by Jordan Falco
Categories Cookies
Number Of Ingredients 15
Steps:
- 1. To make the dough, in a large bowl of an electric mixer fitted with the paddle attachment, combine the flour, sugar, and salt. Beat on low speed until blended. With the mixer running, add the cream cheese and butter and mix until large clumps of dough form. Add the sour cream and vanilla, and mix until just blended.
- 2. Divide the soft, sticky dough into 4 equal portions. Gather each portion into a ball and flatten into a disk 4 inches in diameter. Wrap each disk in plastic wrap and refrigerate until firm, at least 1 1/2 hours or for up to overnight.
- 3. Position a rack in the middle of the oven, and preheat to 375F. Line 2 baking sheets with parchment paper.
- 4. Remove 1 disk of dough from the refrigerator. Lightly dust a work surface and a rolling pin with flour. Roll out the dough into a 10-inch round. To add the filling, using a narrow offset spatula, spread 2 tablespoons of the preserves evenly over the dough, leaving a 3/4 inch boarder. Sprinkle with 2 tablespoon of the raisins and 1/4 cup of the pecans, and press them gently into the dough.
- 5. Using a large, sharp knife, cut the dough into 12 equal wedges. Starting from the wide end, roll up each wedge tightly to the pointed end. Place point side down and 1 inch apart on a prepared baking sheet. Bend the edges slightly to curve inward, forming a crescent. When all the crescents are formed, brush the top of each with cream. Sprinkle the tops lightly with the cinnamon sugar. Repeat with the 3 remaining dough portions and filling and topping ingredients, filling both baking sheets.
- 6. Bake the cookies, 1 sheet at a time, until the bottoms are light brown and the edges are golden, 22-25 minutes. let the cookies cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely. Makes 48 cookies.
APRICOT-PECAN PINWHEEL COOKIES
I loved my grandma's pinwheel cookies...one day I had an extra piecrust and decided to try some using the crust...they are super easy and fast ...and are great if someone drops in !
Provided by Lori McLain
Categories Cookies
Time 20m
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Unroll one refrigerated Pie Crust on a flat work surface.
- 3. In a small bowl, mix cinnamon and sugar. Sprinkle dough surface with most of the cinnamon- sugar, reserving 2T for later.
- 4. Spread the apricot preserves over the sugared dough. Sprinkle the walnuts over the apricot layer.
- 5. Starting at the edge, roll up the dough as tightly as possible into a log.
- 6. Cut into 1/4" slices. ( about 16 slices)
- 7. Place the cookies about 1" apart on a medium non-stick cookie sheet.
- 8. Place in a 350 degree oven and bake 9-12 minutes until golden. Remove and let cool slightly before transferring to serving plate.
FAMILY FAVORITE CHEWY APRICOT PECAN OATMEAL COOKIES
It was my turn to make the fellowship treat for church. Between Sunday School and the morning service we have a short coffee break where we enjoy coffee, juice and some sort of coffee cake etc... I wanted something some what healthy that everyone could easily grab. I had a big container of oatmeal and dried apricots in the pantry and used them as my jumping point. These even make a fantastic breakfast cookie!
Provided by Chef Buggsy Mate
Categories Dessert
Time 1h
Yield 36 cookies, 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Line baking sheets with parchment paper.
- Mix the flour, baking powder, slat, cinnamon, and oatmeal.
- Beat the butter, shortening, water and sugars together until light and fluffy.
- Add the eggs and beat well, scraping down the sides of bowl when needed. Beat in the honey and vanilla until fully blended.
- Add the flour mixture in two additions, beating each until well combined.
- Stir in the chopped apricots and pecans.
- Drop by tablespoonfuls about 2 inches apart on cookie sheets.
- Bake until the centers of the cookies are soft and no longer look wet; about 9-11 minutes.
- Let cool on the pan for 5 minutes, then transfer to a cooling rack.
CHOCOLATE CHUNK COOKIES WITH PECANS DRIED APRICOTS
My friend Cheryl, passed this recipe to me. The cookies came out DEVINE! I make them without the cherries, but I am sure they would be great with them too! I also lined the cookie sheet with parchments paper to avoid too much spreading. When I make these cookies I let the dough chill for about 45 minutes. Make sure if you opt for white chocolate you use fine quality white chocolate, because it does make a difference!! I also used a small scoop to drop the cookies on the baking sheet.
Provided by Marz7215
Categories Dessert
Time 45m
Yield 34 cookies, 34 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- In a bowl whisk together, flour, baking soda, baking powder and salt.
- In another bowl with an electric mixer beat together butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in flour mixture until just combined.
- Chop chocolate into 1/2 inch pieces and stir into batter with apricots and pecans. Working in batches drop dough in heaping tablespoons about 2 inches apart onto ungreased baking sheets. Bake in upper and lower thirds of oven, switching positions of sheets halfway through baking about 12 minutes total or until golden. Cool on cookie sheets on racks for 5 minutes and then transfer with a spatula to racks to cool completely.
- Keep in airtight container at room temperature for about 5 days.
Nutrition Facts : Calories 143.4, Fat 8.1, SaturatedFat 3.7, Cholesterol 26.8, Sodium 117.1, Carbohydrate 16.7, Fiber 0.6, Sugar 9.3, Protein 1.7
CRUNCHY APRICOT-COCONUT BALLS
My Mom gave me this no-bake cookie recipe years ago when she had them on her Christmas buffet. I can't believe how simple they are to make.-Jane McMillan, Dania Beach, Florida
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen.
Number Of Ingredients 5
Steps:
- In a small bowl, combine coconut, apricots and pecans. Add condensed milk; mix well (mixture will be sticky)., Shape into 1-1/4-in. balls and roll in confectioners' sugar. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 87 calories, Fat 4g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 19mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
PECAN APRICOT COOKIES
This cookie recipe is so wonderful and great for christmas as well. I double the recipe as it is very addictive, or I serve it when I have a large group to feed at my husbands lodge.
Provided by Scandigirl
Categories Bar Cookie
Time 1h30m
Yield 30 fingers or cookies
Number Of Ingredients 8
Steps:
- Cream butter and sugar until light and fluffy.
- Beat in egg yolks and vanilla extract.
- In separate bowl, combine flour and nutmeg.
- Gradually blend into creamed butter mixture.
- Stir in pecans.
- Spread half of dough into greased 8-inch square pan.
- Top with apricot jam.
- Spoon remaining dough over top and spread evenly.
- Bake at 350 degrees F for 50-60 minutes.
- Cool on rack.
- Sprinkle with icing sugar, if desired.
- Cut into narrow fingers.
Nutrition Facts : Calories 154.9, Fat 9.1, SaturatedFat 4.2, Cholesterol 28.9, Sodium 47.4, Carbohydrate 18, Fiber 0.6, Sugar 9.8, Protein 1.4
CHOCOLATE-CHUNK COOKIES WITH PECANS, DRIED APRICOTS, AND TART CHERRIES
Categories Cookies Mixer Chocolate Fruit Nut Dessert Bake Quick & Easy Dried Fruit Apricot Cherry Pecan Fall Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 34 cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- In a bowl whisk together flour, baking soda, baking powder, and salt. In another bowl with an electric mixer beat together butter and sugars until light and fluffy. Add eggs 1 at a time, beating well after each addition, and beat in flour mixture until just combined.
- Chop chocolate into 1/2-inch pieces and stir into batter with apricots, cherries, and pecans. Working in batches, drop dough by heaping tablespoons about 2 inches apart onto ungreased baking sheets and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, about 12 minutes total, or until golden. Cool cookies on baking sheets on racks 5 minutes and transfer with a spatula to racks to cool. Cookies keep in airtight containers at room temperature 5 days.
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