APRICOT-HAZELNUT TRIANGLES
These crispy cookie treats can be changed up-try different nuts and jams, and dark or white chocolate depending on the holiday. -Johnna Johnson, Scottsdale, Arizona
Provided by Taste of Home
Categories Desserts
Time 55m
Yield About 2-1/2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a small bowl, cream butter and 1/2 cup sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture., Press dough into a greased 8-in. square baking pan; spread with preserves. In a small bowl, mix melted butter, water and remaining sugar; stir in hazelnuts. Spread over preserves., Bake until edges are golden brown and center is set, 30-35 minutes. Cool 15 minutes on a wire rack. Cut into sixteen 2-in. squares. Cut squares into triangles. Remove to wire racks to cool completely., Dip 1 side of each triangle halfway into melted chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container.
Nutrition Facts : Calories 132 calories, Fat 7g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 41mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g 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.
CHOCOLATE CHUNK HAZELNUT COOKIE BARS
These cookie bars are a great make-ahead dessert. They are wonderfully moist and gooey the day they are baked and slightly crispy the next day.
Provided by Food Network
Categories dessert
Time 40m
Yield 24 servings
Number Of Ingredients 11
Steps:
- Set an oven rack in the middle of the oven and preheat the oven to 350 degrees F. Line a rimmed quarter-sheet pan with parchment paper and rub with a light coating of butter.
- Whisk together the flour, baking powder and baking soda in a medium bowl. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until the cubes have blended together into one large smooth ball. Add the brown and granulated sugars and beat until completely combined, scraping down the sides of the bowl as needed, 1 1/2 to 2 1/2 minutes. (It should have the texture of wet sand.) Add the vanilla and eggs and beat until well combined. (There might be small pebble-size pieces of butter in the mixture, but that is okay.) Add half of the flour mixture and beat on medium-low speed until just combined. Add the remaining flour mixture and beat until the mixture just comes together. Do not overmix. Add the hazelnuts and dark chocolate chunks and mix on low speed until just combined.
- Transfer the cookie dough to the prepared sheet pan and use your hands or a rubber spatula to lightly press the dough in an even layer. Bake, rotating the pan halfway through, until the edges are light golden brown and the top is dry to the touch, 15 to 18 minutes. Place the pan on a cooling rack and cool completely. It is okay if the cookie is slightly under-baked when it comes out of the oven; it will continue to cook as it cools. (These bars are best when they are nice and gooey in the middle, so it is better to err on the side of under-baking than over-baking.)
- When ready to serve, preheat an outdoor grill to medium heat. Using a bench scraper or a straight-sided metal spatula, cut the cookie into 24 bars. Put the pan with the cut bars directly on the grill and cook, covered, until the chocolate is melted and the bars are warmed through, about 5 minutes. (Alternatively, the bars can be rewarmed in an oven or removed from the pan and rewarmed in a microwave.) Transfer the cookie bars to individual plates and top with a scoop of vanilla ice cream. Serve immediately.
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.
HAZELNUT PRALINE COOKIE BARS
Enjoy these tasty praline cookie bars that are made using hazelnuts - a wonderful dessert treat to a crowd.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 32
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Line 13x9-inch pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray. In food processor, place 1/2 cup hazelnuts. Cover; process until finely ground.
- In medium bowl, beat 1 cup brown sugar and 3/4 cup butter with electric mixer on medium speed 1 minute or until blended. On low speed, beat in flour and ground hazelnuts until well mixed. Press in pan. Bake 10 minutes.
- Sprinkle 1 cup hazelnuts over partially baked crust. In 2-quart saucepan, heat 2/3 cup butter and 1/2 cup brown sugar to boiling over medium heat, stirring constantly. Boil 1 minute. Pour over hazelnuts.
- Bake 15 to 16 minutes or until edges are bubbling. Cool completely in pan on cooling rack, about 1 hour.
- In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring once, until softened and chips can be stirred smooth. Drizzle melted chocolate over bars. Refrigerate 30 minutes or until chocolate is set. Use foil to lift bars out of pan. Cut into 8 rows by 4 rows.
Nutrition Facts : Calories 200, Carbohydrate 19 g, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 65 mg
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JOANNE'S APRICOT BARS RECIPE | BON APPéTIT
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- Preheat oven to 350°F. Spray 8x8x2-inch glass baking dish with nonstick spray. Blend flour, sugar, and salt in processor. Add butter; using on/off turns, process until coarse meal forms. Press crumbs firmly onto bottom of dish. Bake until center is golden, about 25 minutes. Maintain oven temperature.
- Place apricots in small saucepan; add enough water to cover. Boil until soft, about 4 minutes; drain and set aside.
- Sift flour, baking powder, and salt into small bowl. Using electric mixer, beat eggs in large bowl. Add brown sugar and vanilla; beat until thick. Stir in flour mixture, then nuts and apricots. Spread over shortbread.
- Bake cookie until puffed, dark brown, and toothpick inserted into topping comes out with small moist crumbs attached, about 35 minutes. Cool in dish.
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