Apricot Filled Cookies Recipes

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APRICOT COOKIES



Apricot Cookies image

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

1 cup butter
1 cup white sugar
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 egg
1 teaspoon vanilla extract
1 cup apricot preserves
⅓ cup confectioners' sugar for decoration

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

APRICOT FILLED COOKIES



Apricot Filled Cookies image

This recipe came from a little pamphlet with cookie recipes that a neighbor gave to me when I was about 12. My family always has this at Christmas, along with the Russian Tea Cookies and Frittula. It's an old recipe calling for shortening, and that's the way we still make it. The recipe calls for making your own apricot filling, but when time is short you can substitute prepared apricot preserves.

Provided by Simply Chris

Categories     Dessert

Time 45m

Yield 24 serving(s)

Number Of Ingredients 13

3/4 cup shortening
2 eggs, well beaten
3 teaspoons baking powder
1/3 cup milk
1 cup sugar
3 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon vanilla
2 1/2 cups sugar
1 1/2 cups water
6 tablespoons flour
1/2 teaspoon salt
4 1/2 cups dried apricots, soaked until soft, then chopped

Steps:

  • Cream sugar and shortening.
  • Add eggs.
  • Sift dry ingredients.
  • Add dry ingredients alternating with milk and vanilla; mix well.
  • Roll 1/8 inch thick and cut with 2 1/2 round cutter.
  • Combine filling ingredients in order given.
  • Cook in medium sauce pan over medium heat until it looks like marmalade.
  • Stir frequently to prevent sticking and browning of fruit.
  • Put 1 tbsp filling on 1/2 of cookie dough rounds.
  • Cover with remaining rounds.
  • Press edges with fork to seal.
  • Brush tops with egg whites.
  • Bake on greased cookie sheets at 400°F for 15 minutes.

APRICOT-FILLED COOKIES



Apricot-Filled Cookies image

The recipe for these rich, buttery cookies originally called for dates. Apricots have long been my favorite fruit, so using them as a substitute seemed natural. -Bonnie Waliezer, Brush Prairie, Washington

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield about 1-1/2 dozen.

Number Of Ingredients 12

1/2 cup shortening
1-2/3 cups sugar, divided
2 large eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
2 cups canned apricots, mashed
2/3 cup water
1/2 cup finely chopped almonds
1 teaspoon lemon juice
Confectioners' sugar, optional

Steps:

  • In a large bowl, cream shortening and 1 cup sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, salt and baking soda; gradually add to the creamed mixture and mix well. Cover and refrigerate for 1 hour. , Meanwhile, in a large saucepan, combine apricots, water, almonds, lemon juice and remaining sugar. Cook and stir until thickened, about 15 minutes. Cool completely. , Divide dough in half. On a lightly floured surface, roll out each portion to 1/8-in thickness. Cut half of the dough with a floured 2-1/2-in. round cookie cutter. Cut second portion with a 2-1/2-in. doughnut cutter. Place 1 in. apart on ungreased baking sheets. , Bake at 375° for 8-10 minutes or until edges are very lightly browned. Remove to wire racks to cool. To assemble, spread bottom of solid cookies with filling; top with cutout cookies. If desired, dust with confectioners' sugar.

Nutrition Facts : Calories 237 calories, Fat 8g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 92mg sodium, Carbohydrate 39g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.

APRICOT BUTTER COOKIES



Apricot Butter Cookies image

Categories     Cookies     Rum     Fruit     Bake     Dried Fruit     Apricot     Edible Gift     Gourmet

Yield Makes about 2 1/2 dozen cookies

Number Of Ingredients 12

3/4 cup dried apricots ( 1/4 lb; preferably California)
2/3 cup water
3/4 cup granulated sugar
1 tablespoon dark rum
2 1/2 cups all-purpose flour
1 teaspoon baking powder
2 sticks (1 cup) unsalted butter, softened
1/4 cup packed brown sugar
1 teaspoon vanilla
1 large egg
1 cup confectioners sugar
2 teaspoons fresh lemon juice

Steps:

  • Simmer apricots, water, and 1/4 cup granulated sugar in a small saucepan, stirring until sugar is dissolved and liquid is reduced by about half, 12 to 15 minutes. Remove from heat and add rum, then cool slightly. Purée in a food processor or blender until smooth (use caution when blending hot liquids).
  • Whisk together flour, baking powder, and a pinch of salt in a small bowl. Beat together butter, brown sugar, and remaining 1/2 cup granulated sugar in a large bowl with an electric mixer at moderate speed until pale and fluffy, about 5 minutes. Beat in vanilla and egg. Add flour mixture and mix at low speed until just combined. Form dough into a log and chill, wrapped in plastic wrap, until firm, about 1 hour.
  • Preheat oven to 350°F.
  • Divide dough into 8 pieces. Put 1 piece of dough on a sheet of plastic wrap, then fold plastic wrap over dough. Form piece into an 8-inch rope (dough will be very soft). Transfer in plastic wrap to 1 of 2 ungreased baking sheets, then remove plastic wrap. Pat rope into an 8- by 1 1/2-inch rectangle. Make more ropes and pat into rectangles in same manner, arranging them about 2 inches apart. Make a shallow trough lengthwise down center of each rectangle with your finger and spread apricot pureé in trough. Bake in batches in middle of oven until edges are golden, 18 to 20 minutes, then transfer to a rack to cool completely.
  • Whisk together confectioners sugar, lemon juice, and enough water (about 2 1/2 teaspoons) to make a thick but pourable icing. Drizzle icing over rectangles and cut diagonally into 1-inch-thick strips. Let stand until icing is set, about 15 minutes.
  • Cooks' note:
  • • Cookies keep, layered between sheets of wax or parchment paper, in an airtight container at room temperature 1 week.

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