Frosted Apricot Cookies Recipes

Steps:

• Heat oven to 350°F (325°F for dark or nonstick cookie sheet). In medium bowl, beat 1 cup butter, 3/4 cup powdered sugar and the vanilla with electric mixer on medium speed until smooth. Beat in flour until well blended. Stir in finely chopped apricots.
• Shape dough into 1-inch balls. On ungreased cookie sheet, place balls 2 inches apart.
• Bake 8 to 12 minutes or until bottoms are light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
• In small bowl, beat 1/4 cup butter and the apricot preserves with electric mixer on medium speed until smooth. Beat in 1 cup powdered sugar until well blended. Spread frosting over cookies. Top each cookie with apricot strip.

Steps:

• Beat butter and cream cheese at medium speed on mixer until fluffy.
• Combine flour,sugar and baking powder,stir into creamed mixture.
• Add apricot preserves and pecans,mixing well.
• Drop dough by tablespoons onto greased cookie sheet.
• Bake at 350 for 12-15 minutes.
• Cool slightly on wire racks.
• Spread with frosting while still warm.
• FROSTING:combine all ingredients and beat until smooth.

Steps:

• Cream butter (until lightened in color and fluffy) in a stand mixer (or with a hand mixer) on medium high speed.
• Reduce speed to medium, and add sugar in 1/2 cup at a time.
• Mix in vanilla and Apricot Whip.
• Use immediately or refrigerate airtight up to 3 days and stir before using.

Steps:

• 1. Make your Apricot drops using the same exact recipe for "Aunt Mary's pineapple drop cookies"
• 2. Measure out 3/4 cup chopped apricots and 1/4 cup of the juice in place of your pineapple You should have a few left over in your can for your frosting

Steps:

• 1. COOKIES: Preheat oven to 350 degrees. Grease cookie sheets or use parchment paper. In a medium bowl, cream together the 1/2 cup butter, cream cheese and milk until well blended. Stir in the brown sugar and 1/2 cup of apricot preserves. Combine the flour, baking powder, cinnamon and salt; stir into the batter. Mix in the pecans last.
• 2. Drop by rounded spoonfuls onto the prepared cookie sheet. Cookies should be about 2 inches apart. 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.
• 3. FROSTING: To make the frosting, combine the powdered sugar, remaining apricot preserves and 1 tablespoon butter. Mix well. Frost cooled cookies and sprinkle liberally with coconut.

Steps:

• Cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs. In another bowl, whisk next 7 ingredients; gradually beat into creamed mixture. Stir in raisins and, if desired, pecans. Divide dough in half. Shape each into a disk; cover. Refrigerate until firm enough to roll, about 1 hour., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-3/4-in. round cookie cutter. Place 2 in. apart on greased baking sheets. Bake until light brown, 7-9 minutes. Cool 2 minutes before removing from pans to wire racks to cool completely., For frosting, beat confectioners' sugar, butter and enough milk to reach spreading consistency. Spread over cookies. If desired, top with white sprinkles.