Best Apricot Cookie Frosting Recipes

APRICOT AND NUT COOKIES WITH AMARETTO ICING

Steps:

• For the Cookies: In a large bowl, beat the butter, sugar, vanilla, cinnamon, and salt with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg. Stir in the flour until just blended. Mix in the apricots, almonds, and pine nuts.
• Transfer the dough to a sheet of plastic wrap and shape into a log, about 12-inches long and 1 1/2-inches in diameter. Wrap the dough in the plastic and refrigerate for 2 hours.
• Preheat the oven to 350 degrees F. Line 2 heavy baking sheets with parchment paper.
• Cut the dough log crosswise into 1/4 to 1/2 inch-thick slices. Transfer the cookies to the prepared baking sheets, spacing evenly apart. Bake until the cookies are golden around the edges, about 15 minutes. Transfer the cookies to a wire rack to cool completely before icing.
• For the Icing: Place the confectioners' sugar in a medium mixing bowl. Gradually whisk in the almond flavored liqueur, until the mixture is of drizzling consistency.
• Place the wire rack over a baking sheet. Using a spoon or fork, drizzle the cookies with the icing, allowing any excess icing to drip onto the baking sheet. Allow the icing to set before serving, about 30 minutes.

APRICOT BUTTER COOKIES

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.

APRICOT COOKIES

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.

APRICOT BUTTER COOKIES

Steps:

• Simmer apricots, water, and 1/4 cup granulated sugar in a small saucepan, stirring until sugar is dissolved and liquid is reduced by about half, 12 to 15 minutes. Remove from heat and add rum, then cool slightly. Purée in a food processor or blender until smooth (use caution when blending hot liquids).
• Whisk together flour, baking powder, and a pinch of salt in a small bowl. Beat together butter, brown sugar, and remaining 1/2 cup granulated sugar in a large bowl with an electric mixer at moderate speed until pale and fluffy, about 5 minutes. Beat in vanilla and egg. Add flour mixture and mix at low speed until just combined. Form dough into a log and chill, wrapped in plastic wrap, until firm, about 1 hour.
• Preheat oven to 350°F.
• Divide dough into 8 pieces. Put 1 piece of dough on a sheet of plastic wrap, then fold plastic wrap over dough. Form piece into an 8-inch rope (dough will be very soft). Transfer in plastic wrap to 1 of 2 ungreased baking sheets, then remove plastic wrap. Pat rope into an 8- by 1 1/2-inch rectangle. Make more ropes and pat into rectangles in same manner, arranging them about 2 inches apart. Make a shallow trough lengthwise down center of each rectangle with your finger and spread apricot pureé in trough. Bake in batches in middle of oven until edges are golden, 18 to 20 minutes, then transfer to a rack to cool completely.
• Whisk together confectioners sugar, lemon juice, and enough water (about 2 1/2 teaspoons) to make a thick but pourable icing. Drizzle icing over rectangles and cut diagonally into 1-inch-thick strips. Let stand until icing is set, about 15 minutes.
• Cooks' note:
• • Cookies keep, layered between sheets of wax or parchment paper, in an airtight container at room temperature 1 week.

APRICOT FROSTING

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.

APRICOT TEA COOKIES

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.

APRICOT DROPS WITH APRICOT FROSTING

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