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 TEA COOKIES
I found this recipe in a Taste of Home magazine, and made these cookies for Christmas last year. My family and our guests loved these little melt-in-your-mouth cookies.
Provided by TasteTester
Categories Dessert
Time 1h45m
Yield 4 dozen
Number Of Ingredients 11
Steps:
- In a large mixing 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 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-inch square; cut each into 2-inch 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 degrees for 16-19 minutes, or until edges are lightly browned. Remove to wire racks to cool. Combine the glaze ingredients. Place a piece of wax paper under the wire rack to catch the glaze drippings and make it easy to clean up. Drizzle the glaze over cooled cookies.
- NOTE: Passive work time includes placing the dough in the refrigerator for 1 hour.
Nutrition Facts : Calories 843.9, Fat 34.2, SaturatedFat 21.3, Cholesterol 93.5, Sodium 327, Carbohydrate 131.9, Fiber 4.1, Sugar 96.7, Protein 8
APRICOT TEA
The apricot nectar enhances the taste of the drink, which is made with one of the most popular of the flavored gourmet teas.
Provided by tggrr6624
Categories Beverages
Time 4m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine the apricot nectar, cinnamon sticks, orange peel, and lemon peel in a saucepan and simmer over low heat for 1 to 2 minutes, stirring occasionally. Add the tea and stir to mix all the ingredients together. Remove the cinnamon sticks and the orange and lemon peel and pour 6 ounces of the mixture into each of 4 cups. Add the brown sugar, if desired.
APRICOT SOUR CREAM TEA COOKIES
Make and share this Apricot Sour Cream Tea Cookies recipe from Food.com.
Provided by Barbell Bunny
Categories Drop Cookies
Time 1h20m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Line cookie sheets with parchment paper.
- In a food processor, place pecans, apricots, preserves, cinnamon and cloves.
- Cover; process with on-and-off pulses 20 to 30 seconds or until pecans and apricots are finely chopped and mixture holds together.
- In a large bowl, mix pecan mixture and sour cream.
- Crumble cookie dough into pecan mixture, stir with wooden spoon until well blended.
- Stir in flour until well blended.
- Drop dough by heaping tablespoonfuls 2 inches apart onto cookie sheets.
- Bake 12 to 15 minutes or until light golden brown.
- Cool on cookie sheets 2 minutes; remove to cooling racks.
- Cool completely, about 20 minutes.
- Place waxed paper under cooling racks.
- In medium bowl, stir powdered sugar and milk until smooth.
- Dip tops of cookies into glaze; place on racks and let stand 5 minutes.
- Dip cookies again; let stand 5 minutes longer or until glaze is set.
Nutrition Facts : Calories 97.4, Fat 3.6, SaturatedFat 0.7, Cholesterol 1.5, Sodium 4.9, Carbohydrate 16.5, Fiber 0.8, Sugar 13.4, Protein 0.9
SPICED APRICOT TEA
Warm up a chilly winter morning by serving cups of this hot, fruity tea. It's wonderful with scones, muffins or other breakfast treats. -Mary Houchin, Lebanon, Illinois
Provided by Taste of Home
Time 25m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place cinnamon and cloves on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string., Place water and spice bag in a large saucepan; bring to a boil. Remove from heat. Add tea bags; steep, covered, about 5 minutes according to taste. Discard tea and spice bags., Add remaining ingredients to tea; heat through, stirring to dissolve sugar. Serve immediately.
Nutrition Facts : Calories 159 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 41g carbohydrate (40g sugars, Fiber 1g fiber), Protein 1g protein.
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