CHOCOLATE CHIP APRICOT COOKIES
Very yummy chocolate chip cookies with the goodness of apricot bits.
Provided by ABBY21
Categories Desserts Cookies Fruit Cookie Recipes Apricot
Time 25m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
- Mix the flour and baking soda in a bowl. In a separate bowl, beat together the butter, turbinado sugar, and brown sugar until fluffy, then beat in the egg, vanilla, and salt. Stir the flour and baking soda into the butter mixture. Fold in the chocolate chips and apricots. Drop by rounded teaspoonfuls onto the cookie sheet.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 92.2 calories, Carbohydrate 13.9 g, Cholesterol 11.9 mg, Fat 4.2 g, Fiber 0.6 g, Protein 0.9 g, SaturatedFat 2.5 g, Sodium 56.6 mg, Sugar 10.1 g
WHERE'S MOM'S CHOCOLATE CHIP APRICOT COOKIES?
Now baked. Now with Apricot. Now with Chocolate Chips. Now without the Oatmeal. Actually it is where is JR's great Chocolate Chip Apricot recipes. Anything else? Google it [hint]Everything is out there if you google the name.
Provided by drhousespcatcher
Categories Drop Cookies
Time 10m
Yield 12 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
- Mix the flour and baking soda in a bowl. In a separate bowl, beat together the butter, turbinado sugar, and brown sugar until fluffy, then beat in the egg, vanilla, and salt. Stir the flour and baking soda into the butter mixture. Fold in the chocolate chips and apricots. Drop by rounded teaspoonfuls onto the cookie sheet.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 245.8, Fat 12.5, SaturatedFat 7.5, Cholesterol 38, Sodium 167.7, Carbohydrate 33.6, Fiber 1.9, Sugar 22.4, Protein 2.8
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.
CHOCOLATE CHIP-APRICOT COOKIES
Dried apricots add an alluring surprise to the traditional chocolate chip cookie.
Provided by Food Network Kitchen
Time 1h45m
Yield about 2 dozen cookies
Number Of Ingredients 10
Steps:
- Beat the butter, brown sugar and granulated sugar with an electric mixer on medium speed in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
- Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the chocolate chips and dried apricots.
- Line 2 baking sheets with parchment paper. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange the balls about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
- Position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
- Bake the cookies until they are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.
AMARETTO APRICOT COOKIES
This makes a very healthy tasting, chewy cookie....it isn't a crisp cookie. I had it on a Christmas Cookie Exchange this year, and really enjoyed it! Originally authored by Brenda Bragg from Ohio. Cook time is actually 8 minutes per cookie sheet, I just increased the cooking time to accomodate multiple cookie sheetfuls!
Provided by breezermom
Categories Drop Cookies
Time 50m
Yield 7 dozen
Number Of Ingredients 12
Steps:
- Beat butter at medium speed of an electric mixer until creamy. Gradually add the brown sugar and 1/2 cup sugar, beating well. Add the egg and 1 tbsp of the amaretto, beating well.
- Combine flour and baking soda; add to the butter mixture, beating well. Stir in the oats, apricots, and almonds.
- Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake at 375 for 7 to 8 minutes or until lightly browned. Cool 1 minute on cookie sheets before removing to wire racks. Let cool completely.
- Combine the powdered sugar and 3 to 4 tbsp amaretto, stirring until smooth. Drizzle the amaretto glaze over the cookies.
BEATRICE SAVITZ'S APRICOT COOKIES
My grandmother, a wonderful baker and cook, made these.
Provided by Allrecipes Member
Categories Apricot Cookies
Time 1h
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Place apricots, lemon juice, white sugar in a small saucepan. Add enough water to just cover the apricots. Bring to a boil, and cook until fruit is soft. Chop coarsely.
- Sift flour, oatmeal and brown sugar together. Melt butter or margarine over low heat and stir into flour mixture. Put 2/3 of this mixture into 8 x 8 inch greased pan. Spread apricot mixture over crust. Sprinkle remaining oatmeal mixture over apricots.
- Bake for about 35 minutes.
Nutrition Facts : Calories 209.1 calories, Carbohydrate 38.1 g, Cholesterol 15.3 mg, Fat 6.2 g, Fiber 1.8 g, Protein 2 g, SaturatedFat 3.7 g, Sodium 46.6 mg, Sugar 27.2 g
PEANUT BUTTER APRICOT COOKIES
I made these to grab as a healthy and YUMMY breakfast. I've gotten into the habit of dippng dried apricots in peanut butter; this is my portable version! They can also be made vegan by using an egg substitute for the eggs.
Provided by Vye367
Categories Breakfast
Time 30m
Yield 9 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Grease a cookie sheet and line it with parchment paper.
- Whisk together dry ingredients.
- Blend wet ingredients until as close to smooth as possible.
- Mix dry ingredients with the wet mixture until fully incorporated. The batter will be thick and sticky, so it would probably be easiest to do this with a fork or mixing spoon.
- Stir in the oats and apricots.
- Form into balls and flatten onto parchment paper. Again, this is easier to do with wet hands.
- Bake for about 15 to 20 minutes or until the tops look golden (don't wait for them to brown or they will be too hard when they cool).
- To store (and for transportation purposes), I like to wrap each cookie in plastic wrap. Voila! Bakery-style!
Nutrition Facts : Calories 280, Fat 7.7, SaturatedFat 1.4, Cholesterol 47, Sodium 281.4, Carbohydrate 49, Fiber 4.8, Sugar 32.1, Protein 7.4
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