Apricot And Raisin Filled Cookies Recipes

OATMEAL APRICOT GOLDEN RAISIN COOKIE

Steps:

• Preheat oven to 375° Line cookie sheets with parchment or a Silpat. Whisk flour, baking soda, baking powder, and salt together. Set aside.
• Using an electric mixer, cream butter and both white and brown sugar in a large bowl for three minutes. On low, whisk the eggs and vanilla. Slowly incorporate flour mixture until just combined. Please avoid over-mixing. Stir in oats, dried apricot, golden raisins, and pecans. Mix well.
• Chilling the dough leads to a personal cookie preference. I tried three different ways with this recipe and found -Bake immediately without chilling: a thicker cookie, crisp edges, and a soft middle.Chilled for 30 minutes: a flatter cookie, not as crisp edges, and a soft middle. A more even baked cookie.Chilled for 24 hours: a thicker cookie, crisp edges, a soft middle, and deeper flavor of the three.The truth is, once co-mingled, they're all delicious.To chill or not - your cookie ♥️ your choice.
• Are you in the mood for a big or small cookie? Select the size and scoop your dough. Roll the dough into a ball and place them on the baking pan sheet about 2 inches apart. Just as you would with a chocolate chip, stud or push dried apricots and golden raisins into the tops of the dough (which I forgot to do this time!).
• Baking times vary because of ovens and based on how chilled your dough is, but for big cookies, bake for 12 to 14 minutes and for small for 8-10 minutes. Cookies are finished when the edges are golden and the tops appear slightly underdone. Remove cookies and let them cool on the pan for about 5 minutes, then transfer to a wire rack. I double dog dare you not to grab a bite... or four.

APRICOT RAISIN COOKIES

Steps:

• Preheat oven to 375℉ (190℃). Combine white flour, oat flakes, wheat flakes, baking soda and salt; set aside. Cream butter or margarine and brown sugar together until light. Add eggs and vanilla. Beat well. Stir in dry ingredients. Add chopped, dried apricots and raisins and stir until fruit is well distributed. Drop from a teaspoon onto a greased baking sheet. Bake for 8 to 10 minutes.

APRICOT AND RAISIN FILLED COOKIES

Steps:

• Cream together butter and sugars. Add beaten eggs, then stir in soured milk. Mix flours, spices, and salt. Gradually mix into sugar, butter, and egg mixture. Form dough into ball. Place in bowl loosely covered with wax paper. Chill. After dough is thoroughly chilled, roll out until about 1/4" thick and cut into 3" circles. Place 1/2 to 1 teaspoon of filling in the center of each circle, then cover with another circle. Use a fork to press down around the entire edge to seal. Prick the top, then bake at 350? until light golden brown. To make filling (usually enough for two batches): Cook apricots and raisins in water until very mushy (you may need to add more water through the process). Mash with masher, then add sugar, cornstarch and vanilla. Remove from heat after thickened. Allow to cool.

APRICOT RAISIN RUGELACH

Steps:

• In a large bowl, beat butter and cream cheese until well blended. Combine flour and salt; gradually add to butter mixture and mix well. Shape into four 5-in. logs; cover and refrigerate for 8 hours or overnight., On a lightly floured surface, roll 1 log into a 12x8-in. rectangle. Spread with about 1/4 cup spreadable fruit; sprinkle with 5 tablespoons walnuts and 1/4 cup raisins. Combine 1/2 cup sugar and cinnamon; sprinkle 2 tablespoons over the top. Roll up jelly-roll style, starting with a long side. Repeat with remaining logs. Chill., Place rolls, seam side down, 4 in. apart on ungreased baking sheets. Brush with cream; sprinkle with remaining sugar. With a serrated knife, make 1/2-in.-deep cuts 1 in. apart on roll-ups. Bake at 350° for 20-25 minutes or until golden brown. Transfer to a cutting board; cut each roll into 12 slices. Cool on wire racks.

APRICOT OATMEAL COOKIES

Steps:

• Heat oven to 375°F. In large bowl, beat all ingredients except oats, flour, apricots and pecans with electric mixer on medium speed until creamy, or mix with spoon. Stir in all remaining ingredients.
• Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.
• Bake cookies 8 to 10 minutes or until edges are brown and centers are soft. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.