APRICOT FROSTING
This recipe is from Martha Stewart Kids magazine and is to be used for frosting Recipe #. I made a half sized version of the cakes, so I only made a half recipe of this. This is a VERY buttery buttercream frosting. :) This is the lighter yellow color stuff in the photo.
Provided by CraftScout
Categories Dessert
Time 10m
Yield 4 cups
Number Of Ingredients 4
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.
Nutrition Facts : Calories 1101.6, Fat 92.2, SaturatedFat 58.3, Cholesterol 244, Sodium 21.3, Carbohydrate 73, Fiber 0.1, Sugar 66.4, Protein 1.1
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.
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
FROSTED APRICOT COOKIES
Make and share this Frosted Apricot Cookies recipe from Food.com.
Provided by Theresa Thunderbird
Categories Drop Cookies
Time 27m
Yield 42 cookies
Number Of Ingredients 10
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.
Nutrition Facts : Calories 81, Fat 4.2, SaturatedFat 2.1, Cholesterol 8.8, Sodium 34.5, Carbohydrate 10.8, Fiber 0.2, Sugar 6.2, Protein 0.7
APRICOT AND NUT COOKIES WITH AMARETTO ICING
Provided by Giada De Laurentiis
Categories dessert
Time 2h49m
Yield 2 to 2 1/2 dozen cookies
Number Of Ingredients 12
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.
Nutrition Facts : Calories 139 calorie, Fat 5 grams, SaturatedFat 2.5 grams, Cholesterol 19 milligrams, Sodium 99 milligrams, Carbohydrate 21 grams, Fiber 0.5 grams, Protein 1 grams, Sugar 15 grams
APRICOT DROPS WITH APRICOT FROSTING
This recipe is the same as my Aunt Mary's Pineapple Drop cookies. I challenged the recipe using a can of Apricots! They are VERY good....VERY VERY GOOD! "Enjoy"
Provided by Janet Scott
Categories Cookies
Number Of Ingredients 2
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
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