Best Philly Cream Cheese Apricot Cookies Recipes

CREAM CHEESE KOLACKY

Steps:

• Mix cream cheese and butter until smooth. Add flour slowly until well blended. Shape into a ball and chill overnight or for several hours.
• Preheat oven to 350 degrees F (180 degrees C).
• Roll dough out 1/8 inch thick on a floured pastry board. Cut into 2 1/2 inch squares and place about 1/2 teaspoon jam or preserves in the center. Overlap opposite corners and pinch together. Place on ungreased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven. Cool on wire racks. Sprinkle kolacky lightly with confectioner's sugar.

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.

CREAM CHEESE APRICOT COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl mix cream cheese and butter until well blended.
• Add egg and beat until smooth.
• Stir in cookie mix(mixture will be thick).
• Stir in apricots.
• Drop by rounded teaspoonful onto ungreased cookie sheet.
• Bake 12-14 minutes or until edges are lightly browned.
• Remove from oven and let cookies cool on cookie sheet for 1 minute before transferring to a cooling rack.

PHILLY CREAM CHEESE APRICOT COOKIES RECIPE - (3/5)

Steps:

• Combine margarine, sugar, and cream cheese, mixing until well blended. Blend in eggs, juice and peels. Add combined flour and baking powder; mix well. Chill several hours. Shape level tablespoonful of dough in balls. Place on ungreased cookie sheet; flatten slightly. Indent centers; fill with preserves. Bake at 350°F for 15 minutes. Cool; sprinkle with powdered sugar.

CREAM CHEESE APRICOT COOKIES

Steps:

• Beat together the butter, sugar, cheese, flour and almonds.
• Mix well, stir in the apricots and chocolate chips.
• On baking sheets lined with non-stick baking paper, drop spoonfuls of the mixture and press down lightly with a fork.
• (There is no need to use non-stick baking paper if you use non-stick baking sheets.) Bake at 425°F for 10 minutes.
• Cool for 2 minutes on the baking sheets then lift off and cool on a wire rack.

APRICOT-AND-CREAM CHEESE SQUARES

Steps:

• In the bowl of a mixer fitted with the dough-hook attachment, combine yeast, 3/4 cup warm water (110 degrees), and pinch of sugar. Let stand until foamy, about 5 minutes. Beat on low speed while adding 2 tablespoons oil, salt, and 1 teaspoon sugar. Slowly add flour while beating until mixture just comes together. Increase speed to medium-high; beat until dough is soft and elastic, 3 minutes.
• Coat a 9-by-13-inch metal baking pan with 3 tablespoons oil. Transfer dough to pan; press to edges with your hands (being careful not to tear). Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 hour.
• Preheat oven to 425 degrees with a rack in lower third. Press dimple-like indentations all over dough with your fingers. Stir together cream cheese and remaining 2 tablespoons sugar; dot all over dough. Arrange 12 apricot halves on top in a 3-by-4 grid formation. Drizzle with remaining 1 tablespoon oil. Cover with plastic wrap and let rise in a warm place until puffed, 30 minutes.
• Bake until golden brown on top, 23 to 25 minutes. Let cool in pan 10 minutes, then transfer with two large spatulas to a wire rack. Drizzle with honey and oil; let cool completely. Cut into squares and serve.