WHITE CHOCOLATE APRICOT OATMEAL COOKIES
My mom loved white chocolate and apricots, so when she passed, I decided to develop a recipe for the holidays that reminded me of her. It is one of those recipes that is very comforting.
Provided by Marcela Valladolid
Categories dessert
Time 1h40m
Yield about 2 dozen cookies
Number Of Ingredients 13
Steps:
- In the bowl of an electric mixer fitted with a paddle attachment, beat the butter, brown sugar and granulated sugar on medium-high speed until light and fluffy, about 2 minutes. With the mixer on low, add the eggs 1 at a time. Add the vanilla and beat for 1 more minute.
- In a separate bowl, sift together the flour, baking powder, cinnamon and salt. With the mixer on low, slowly add the dry ingredients to the wet ingredients. Add the oats, apricots and white chocolate chips and fold to combine using a rubber spatula, making sure everything is evenly incorporated. Cover the bowl with plastic wrap and refrigerate for 1 hour before baking.
- Preheat the oven to 325 degrees F. Spray 2 baking sheets with cooking spray.
- Using a medium ice cream scoop, drop 2-inch mounds of dough onto the prepared baking sheets. Bake until golden in color, 14 to 16 minutes. Transfer the cookies to a wire rack and let cool completely.
APRICOT, WHITE CHOCOLATE AND PECAN SCONE
Provided by Food Network
Time 35m
Yield 12 scones
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees.
- In a large bowl, whisk together the pastry flour, bread flour, baking soda, baking powder and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until it is the size of peas. Stir in the cream until just combined. Fold in the pecans, apricots and white chocolate.
- Turn the dough out onto a lightly floured surface. Fold the dough over itself 3 to 4 times to create layers. Pat the dough into a 1-inch thick circle and cut into 12 wedges. Transfer the scones to a baking sheet, brush with cream and sprinkle with sugar.
- Bake until the scones are golden brown and feel firm to the touch, 20 to 25 minutes. Transfer the scones to a wire rack to cool completely.
APRICOT WHITE CHOCOLATE COOKIES
A heavenly cookie with an unbelievable flavor. The nuts are optional, or can be exchanged with other types (almonds and walnuts are also good). For the white chocolate, I chop up 2 Lindt white chocolate and coconut bars because I like the coconut addition, but any other white chocolate bar or white chocolate chips would work just as well.
Provided by jasie_peltier
Categories Drop Cookies
Time 40m
Yield 18-24 cookies
Number Of Ingredients 10
Steps:
- Preheat over to 350°F (or 175°C).
- In a large bowl, cream together the butter and brown sugar.
- Beat in the egg and vanilla.
- Mix in the flour, baking soda and salt.
- Add the nuts, apricots and white chocolate.
- Spoon onto an ungreased cookie sheet and bake for 8 to 12 minutes. (These cookies don't spread very much, so they can be pretty closely packed onto the cookie sheet).
- Transfer to a cooling rack.
WHITE CHOCOLATE APRICOT THUMBPRINT COOKIES
A cookie with apricot jam filling, white chocolate drizzle, a little lime zest dipped in white sugar to sparkle.
Provided by Tabby Bartley
Categories Dessert
Time 33m
Yield 48 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350' F.
- Line a baking tray with parchment paper.
- Beat butter and sugar until smooth. Add egg yolks, lime zest and vanilla and blend. Stir in flour and salt until evenly combined. Spoon and shape 1-inch balls of dough. In bowl with sugar, roll dough ball until covered. Place 1 1/2 inches apart on prepared baking tray. Press an indentation in the center of each cookie (a few cracks are to be expected) and bake for 13 to 15 min, until cookies just begin to brown lightly on the bottom. Let cool.
- Stir apricot jam to loosen and spoon a bit of jam in each thumbprint. Melt white chocolate in microwave on med. heat, stirring every 10 seconds. Dip a fork into chocolate and drizzle over cookies or put melted chocolate in pastry bag and squeeze over cookies. Let cookies set for at least an hour before packing. Refridgerate.
- Cookies will keep up to a week in airtight container.
Nutrition Facts : Calories 90, Fat 4.7, SaturatedFat 2.9, Cholesterol 19.2, Sodium 16.7, Carbohydrate 11.6, Fiber 0.2, Sugar 5.7, Protein 0.9
WHITE CHOCOLATE COOKIES
Bake a batch of these soft American-style cookies, studded with chunks of white chocolate. Leave to cool or eat slightly warm with a scoop of ice cream
Provided by Esther Clark
Categories Dessert
Time 22m
Number Of Ingredients 8
Steps:
- Heat the oven to 180C/160C fan/gas 4 and line two large baking sheets with baking parchment. Beat the butter and sugars together in a large bowl using an electric whisk, or in a stand mixer until just combined. Crack in the egg and beat again. Stir through the vanilla, flour, bicarb, chocolate chunks and ¼ tsp fine sea salt.
- Roll the mixture into 10 even-sized balls between the palms of your hands. Arrange over the prepared baking sheets and bake for 10-12 mins until golden brown at the edges. Leave to cool slightly on the sheets, then transfer to a wire rack and leave to cool completely, or eat warm with ice cream.
Nutrition Facts : Calories 319 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 25 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.34 milligram of sodium
HEAVENLY APRICOT-WHITE CHOCOLATE CHUNK COOKIES
A must try. The butter and brown sugar give the cookies a caramel-like taste that is pure heaven when paired with the apricots and white chocolate. Source: The Neighborhood Bakeshop by Jill Van Cleave
Provided by Debster
Categories Drop Cookies
Time 10m
Yield 26 cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°.
- Cream the butter and brown sugar in a medium-size mixing bowl until smoothly blended.
- Beat in the egg and vanilla.
- Add the flour, baking soda, and salt, stirring the mixture into a smooth dough.
- Add the apricots and white chocolate, stirring until the pieces are thoroughly dispersed.
- Drop the batter by tablespoonfuls onto ungreased cookie sheets, spacing 2 inches apart.
- Bake for 10 minutes, until the edges are lightly browned.
- Let the cookies set on the sheet for 1 to 2 minutes before transferring them with a spatula to wire racks to cool.
Nutrition Facts : Calories 100.4, Fat 5.2, SaturatedFat 3.2, Cholesterol 17.4, Sodium 55.4, Carbohydrate 12.8, Fiber 0.4, Sugar 8.7, Protein 1.2
OATMEAL COOKIES WITH DRIED APRICOTS AND WHITE CHOCOLATE
Instead of old-fashioned oatmeal raisin, swap in apricots and white chocolate. The white chocolate's sweetness tempers the tang of the fruit, creating a balanced batch that will appeal to kids and adults alike.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 4 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Mix flour, oatmeal,and baking soda in a medium bowl. Cream butter and sugars with a mixer until light and fluffy. Reduce speed to low. Add salt, vanilla, and eggs, and beat until well combined, about 1 minute. Add flour mixture gradually, beating until just combined. Stir in chocolate and apricots.Cover, and refrigerate until cold, about 30 minutes.
- Drop heaping tablespoons of dough onto parchment-lined baking sheets, spacing 2 inches apart. Bake until cookiesare golden brown around the edges but still soft in the center, 14 to 16 minutes.Let cookies cool on baking sheets for 2 minutes. Transfer cookies to a wire rack; let cool.
CHOCOLATE CHIP APRICOT COOKIES
Very yummy chocolate chip cookies with the goodness of apricot bits.
Provided by ABBY21
Categories Desserts Cookies Fruit Cookie Recipes Apricot
Time 25m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
- Mix the flour and baking soda in a bowl. In a separate bowl, beat together the butter, turbinado sugar, and brown sugar until fluffy, then beat in the egg, vanilla, and salt. Stir the flour and baking soda into the butter mixture. Fold in the chocolate chips and apricots. Drop by rounded teaspoonfuls onto the cookie sheet.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 92.2 calories, Carbohydrate 13.9 g, Cholesterol 11.9 mg, Fat 4.2 g, Fiber 0.6 g, Protein 0.9 g, SaturatedFat 2.5 g, Sodium 56.6 mg, Sugar 10.1 g
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