Pecan Apricot Cookies Recipes

Steps:

• Cut store-bought pie dough into 16 wedges (like a pizza). Starting from the tip, spread apricot jam over the top two-thirds of each wedge; sprinkle with chopped pecans. Roll from the fat end in to form a crescent shape. Brush with beaten egg and chill 30 minutes. Bake 30 to 35 minutes at 325 degrees.

Steps:

• Preheat oven to 350°. In a large bowl, beat cake mix, flour, oil, 4 eggs, cinnamon and ginger until well blended., In a shallow bowl, whisk water and remaining eggs. Place half of the pecans in another shallow bowl. Shape dough into 1-in. balls. Dip in egg mixture, then coat with pecans, adding remaining pecans to bowl as needed. Place cookies 2 in. apart on greased baking sheets., Press a deep indentation in center of each cookie with the end of a wooden spoon handle. Fill each indentation with preserves. Bake 12-14 minutes or until golden brown. Remove from pans to wire racks to cool completely., In a small bowl, combine confectioners' sugar and enough water to reach a drizzling consistency. Drizzle over cookies. Let stand until set.

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.

Steps:

• Above is recipe.

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Unroll one refrigerated Pie Crust on a flat work surface.
• 3. In a small bowl, mix cinnamon and sugar. Sprinkle dough surface with most of the cinnamon- sugar, reserving 2T for later.
• 4. Spread the apricot preserves over the sugared dough. Sprinkle the walnuts over the apricot layer.
• 5. Starting at the edge, roll up the dough as tightly as possible into a log.
• 6. Cut into 1/4" slices. ( about 16 slices)
• 7. Place the cookies about 1" apart on a medium non-stick cookie sheet.
• 8. Place in a 350 degree oven and bake 9-12 minutes until golden. Remove and let cool slightly before transferring to serving plate.

Steps:

• Cream butter and sugar until light and fluffy.
• Beat in egg yolks and vanilla extract.
• In separate bowl, combine flour and nutmeg.
• Gradually blend into creamed butter mixture.
• Stir in pecans.
• Spread half of dough into greased 8-inch square pan.
• Top with apricot jam.
• Spoon remaining dough over top and spread evenly.
• Bake at 350 degrees F for 50-60 minutes.
• Cool on rack.
• Sprinkle with icing sugar, if desired.
• Cut into narrow fingers.