APRICOT AND NUT COOKIES WITH AMARETTO ICING RECIPE - (4.3/5)
Provided by á-4084
Number Of Ingredients 12
Steps:
- 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°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. 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. Per cookie (24); Calories: 139; Total Fat: 5 grams; Saturated Fat: 2.5 grams; Protein: 1 gram; Total carbohydrates: 21 grams; Sugar: 15 grams; Fiber: 0.5 gram; Cholesterol: 19 milligrams; Sodium: 99 milligrams
APRICOT AMARETTO SAUCE
Steps:
- Melt the butter in a sauce pan. Add the jam and allow it to melt into the butter. Add the amaretto and blend in. Let simmer for 5 minutes.
APRICOT COOKIE FROSTING
This frosting is especially devised to be spread on top of the Frosted Apricot Cookie.
Provided by m-ann
Categories Desserts Frostings and Icings Cookie Frosting
Yield 24
Number Of Ingredients 4
Steps:
- Mix together sugar, butter or margarine and apricot preserves until well blended.
Nutrition Facts : Calories 63.1 calories, Carbohydrate 9.7 g, Cholesterol 1.3 mg, Fat 2.9 g, Fiber 0.3 g, Protein 0.4 g, SaturatedFat 0.5 g, Sodium 6.1 mg, Sugar 7.9 g
APRICOT SHORTBREAD COOKIES RECIPE - (4.1/5)
Provided by GadgetGirl
Number Of Ingredients 6
Steps:
- Preheat oven to 325°F, with rack in center. Line a baking sheet with parchment paper. Place butter, confectioners' sugar, vanilla, flour, and salt in large mixing bowl. Stir well with a wooden spoon until mixture is combined but not too creamy. Stir in dried apricots. Turn out dough onto a piece of plastic wrap and mold into a log, 2 inches in diameter. Refrigerate 1 hour. Slice cookies to 1/4-inch thickness and bake 13 to 15 minutes or until done, allowing cookies to cool before enjoying.
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.
APRICOT-NUT DROP COOKIES
"Most everyone who comes to our home asks for my 'famous' apricot cookies," says Patricia Crawford from Garland, Texas. "They are really good, and I try not to eat them all myself!"
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a bowl, cream shortening and brown sugar. Beat in egg, milk and vanilla. Combine dry ingredients; gradually add to creamed mixture. Stir in apricots and pecans. , Drop by rounded tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 375° for 10-13 minutes or until light golden brown. Cool for 2 minutes; remove to wire racks.
Nutrition Facts : Calories 163 calories, Fat 9g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 104mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
LAYERED APRICOT NUT COOKIES
I recieved this recipe from a girl I used to work with and it has been part of my Christmas cookie selection ever since. I could eat my weight in these things!
Provided by BonnieZ
Categories Dessert
Time 3h
Yield 5 dozen cookies, 60 serving(s)
Number Of Ingredients 12
Steps:
- Separate egg yolks from egg whites setting aside both.
- Dissolve dry yeast in 1/4 cup warm water.
- Work together flour and butter with a pastry cutter until the mixture resembles course meal.
- Add egg yolks,yeast mixture and milk and mix well to combine (using your hands works best).
- Divide dough into 3 portions, one slightly larger for bottom crust.
- Cover& let sit in a draft free place to raise for 1/2 hour.
- Meanwhile mix 3/1/2 cups ground walnuts with 1 cup of sugar and 2 tsp cinnamon.
- Mix well and reserve 1/2 cup of the nut mixture for the topping.
- Roll out larger portion of dough to fit a 15 x 10 sheet pan with 1 inch sides.
- Place the dough in the bottom of the sheet pan and cover with the nut mixture.
- Roll second sheet of dough to a 15x 10 rectangle and place on top of the nut layer.
- Evenly spread 2 jars of apricot filling on the second layer of dough.
- Roll third crust and place on top of the apricot layer.
- Score the top layer of the dough into 1 1/2 inch squares.
- Bake 350°F for 35 minutes and let cool on baking rack.
- Meanwhile beat 4 egg whites with 1/2 cup of sugar until stiff peaks form.
- Add almond extract and combine well.
- Spread on top of cooled, baked crust being sure to spread to all edges of the pan to prevent shrinking a sweating of the meringue.
- Sprinkle with reserved nut mixture.
- Bake at 325°F for 15 minutes and let cool.
- Store covered in the refrigerator, slicing into squares before serving.
Nutrition Facts : Calories 129.8, Fat 8.1, SaturatedFat 3.3, Cholesterol 26.4, Sodium 39.9, Carbohydrate 12.9, Fiber 0.7, Sugar 5.8, Protein 2.1
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