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 CRESCENTS
When I was in college, my roommate's mother sent these flaky horns in a holiday care package. I've been making them ever since. When I mail them to my parents, I put an equal number in two tins labeled "his" and "hers" so there's no squabbling over who gets more. - Tamyra Vest, Scottsburg, Virginia
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cut butter into flour until the mixture resembles coarse crumbs. Beat egg yolk and sour cream; add to crumb mixture and mix well. Chill several hours or overnight. , Divide dough into fourths. On a sugared surface, roll each portion into a 10-in. circle. Turn dough over to sugar top side. Combine preserves, coconut and pecans; spread over circles. Cut each circle into 12 wedges and roll each wedge into a crescent shape, starting at the wide end. Sprinkle with sugar. , Place points down 1 in. apart on ungreased baking sheets. Bake at 350° for 15-17 minutes or until set and very lightly browned. Immediately remove to wire racks to cool.
Nutrition Facts : Calories 76 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 44mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
WINNING APRICOT BARS
This recipe is down-home baking at its best, and it really represents all regions of the country. It's won blue ribbons at county fairs and cookie contests in several states! Easy to make, it's perfect for potluck suppers, bake sales, lunchboxes or just plain snacking.-Jill Moritz, Irvine, California
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 195 calories, Fat 10g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 72mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
APRICOT POCKETS
this recipe makes about a dozen little "pockets" they don't last long at our house...have tried this recipe with peach halves..etc..sometimes I only chill dough about 1 hour before baking, original recipe said it made a dozen..but I usually don't have a "dozen" apricot halves in my can!recipe kept coming up, ground almonds, but I used almond powder....
Provided by grandma2969
Categories Pie
Time 1h5m
Yield 12 pockets
Number Of Ingredients 9
Steps:
- mix together the butter, cream cheese and flour.
- form a ball.wrap in plastic wrap and refrigerate overnight.
- remove from refrigerater and work dough until pliable.roll out on floured surface.cut dough into 12 3" squares.
- combine sugar, cinnamon and dash of nutmeg and almond powder, if available, in small bowl.
- take each apricot half, roll in this mixture and place into one of these squares.
- fold up corners to the center to form a pocket.
- bake at 350* for 20-25 minutes.on a parchment covered sheet.or until lightly browned.
- remove to wire rack and when almost cooled.sprinkle with powdered sugar -- .
Nutrition Facts : Calories 238.5, Fat 10.3, SaturatedFat 6.4, Cholesterol 28.1, Sodium 77.3, Carbohydrate 36.1, Fiber 0.9, Sugar 27.2, Protein 1.9
CHICKEN APRICOT POCKETS
Sweet and savory, a perfect flavor duo to stuff inside a pita pocket. With two canned ingredients conveniently stocked on your pantry shelf, protein-rich chicken and apricots high in beta-carotene, you can put this picnic pocket together in minutes.
Provided by cannedfood
Categories Lunch/Snacks
Time 10m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine chicken, apricots, celery, pecans and green onions in a medium bowl. In a separate small bowl, blend mayonnaise, mustard and curry powder. Add the curried mayonnaise to the chicken mixture; toss gently. Line pita halves with watercress.
- Spoon about 3/4 cup chicken mixture into each pita half. Repeat to fill other pitas.
- Servings: 4.
- Nutritional Information Per Serving:
- Calories 290; Total fat 9g; Saturated fat 1.5g; Cholesterol 25mg; Sodium 840mg; Carbohydrate 39g; Fiber 6g; Protein 20g.
Nutrition Facts : Calories 343.5, Fat 12.5, SaturatedFat 2.4, Cholesterol 32.3, Sodium 388, Carbohydrate 42.8, Fiber 4, Sugar 7, Protein 16.1
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