CHEWY APRICOT CARDAMOM COOKIES
I had a lot of apricots on hand and even though we have no problems eating them plain, I decided to get creative today and I am delightfully surprised. :-) This cookie is what I came up with. They are a little soft in the middle, but have a chewy texture. They are sweet and if you love apricots, you will love these. They...
Provided by Sea Sun
Categories Other Snacks
Time 25m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 375 degrees.
- 2. Sift together first four ingredients and set aside.
- 3. Cream butter and sugars until light and fluffy. Add eggs and extracts until blended.
- 4. Incorporate flour mixture until mixed. Fold in apricots and walnuts (optional).
- 5. Drop by rounded tablespoon or cookie scoop onto greased cookie sheet, or use parchment paper.
- 6. Bake for 12-14 minutes until cookies are well set and lightly browned. Do not be tempted to take them out too early or they will be too soft.
- 7. Let cool for 5 minutes on cookie sheet and then transfer to cooling rack to cool completely.
CARDAMOM COOKIES
Field editor Mary Steiner of West Bend, Wisconsin sent her recipe for these melt-in-your-mouth morsels. Cardamom, almond extract and walnuts enhance the flavor of these buttery cookies.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 6 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Cream butter, 1-1/2 cups confectioners' sugar, cardamom and salt until light and fluffy. Beat in extract. Gradually beat in flour. Stir in walnuts., Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake until edges are golden, 15-17 minutes. , While warm, roll cookies in remaining confectioners' sugar. Cool on wire racks.
Nutrition Facts :
APRICOT COOKIES
These cookies have a great tart and sweet taste. These are not just a Christmas cookie, but they get asked for every year! You can substitute cranberry sauce for apricot preserve, or try doing half apricot and half cranberry, yum!
Provided by Kathy Lusk
Categories Desserts Cookies Fruit Cookie Recipes Apricot
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream the butter and sugar in a medium size mixing bowl. Mix flour, baking powder, salt, egg and vanilla extract into the butter-sugar mixture. Cool dough in the refrigerator for 1 hour.
- On a lightly floured surface roll dough out to 1/4 inch thick. Cut the dough into rounds with a round cookie cutter or glass. Using the tip of a teaspoon place a small drop of apricot preserves into the middle of the circle. Brush edges with water and fold the dough over so that the cookie is in the shape of a half moon; seal edges Arrange on ungreased cookie sheets.
- Bake for 8 to 12 minutes, or until golden brown. Dust the cookies with powdered sugar while still hot.
Nutrition Facts : Calories 202.4 calories, Carbohydrate 31.2 g, Cholesterol 28.1 mg, Fat 8 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 4.9 g, Sodium 126.5 mg, Sugar 18.5 g
CARDAMOM AND ESPRESSO CHOCOLATE CHIP COOKIES
Add some zing to your chocolate chip cookies with a bit of espresso and cardamom flavor! These are somewhat thin and chewy cookies, which makes them perfect for dunking into your morning cup of coffee.
Provided by Kim
Categories Desserts Cookies Drop Cookie Recipes
Time 45m
Yield 48
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Whisk flour, baking powder, baking soda, cardamom, cinnamon, and salt together in a bowl.
- Cream brown sugar, butter, and white sugar together in a bowl until fluffy. Beat in eggs 1 at a time until thoroughly combined. Mix in instant espresso powder and vanilla extract.
- Mix flour mixture into the butter mixture until just combined; do not overmix. Fold in chocolate chips.
- Drop dough by the tablespoon onto the prepared baking sheets about 2 inches apart.
- Bake in the preheated oven until edges of cookies are set, 10 to 15 minutes. Cool cookies on the pans 2 to 3 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 136.7 calories, Carbohydrate 19.9 g, Cholesterol 17.9 mg, Fat 6.2 g, Fiber 0.7 g, Protein 1.5 g, SaturatedFat 3.8 g, Sodium 67 mg, Sugar 12.6 g
OATMEAL-APRICOT COOKIES
These cookies are very chewy and not overly sweet. Chopped dried apricots add a surprising fruity taste and go well with the oats and almonds.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 50m
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. In a medium bowl, combine oats, flour, baking powder, and salt; set aside.
- In the bowl of an electric mixer, cream butter and sugars on medium speed until smooth; beat in egg and vanilla. With mixer on low speed, add oat mixture, and mix until just combined. Stir in apricots and almonds by hand.
- Divide dough into 12 pieces, and roll into balls. Place balls 3 to 4 inches apart on baking sheets. Using your fingers, flatten balls to about a 3/4-inch thickness.
- Bake cookies until edges begin to brown, 25 to 30 minutes. Let cool 5 minutes on baking sheet, then transfer to a wire rack to cool completely.
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.
APRICOT OATMEAL COOKIES
Dried apricots spice up oatmeal cookies with a new-fashioned twist.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 72
Number Of Ingredients 14
Steps:
- Heat oven to 375°F. In large bowl, beat all ingredients except oats, flour, apricots and pecans with electric mixer on medium speed until creamy, or mix with spoon. Stir in all remaining ingredients.
- Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.
- Bake cookies 8 to 10 minutes or until edges are brown and centers are soft. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.
Nutrition Facts : Calories 70, Carbohydrate 8 g, Cholesterol 10 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 50 mg
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