Apricot Nut Drop Cookies Recipes

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APRICOT-NUT DROP COOKIES



Apricot-Nut Drop Cookies image

"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

3/4 cup butter-flavored shortening
1-1/4 cups packed brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped dried apricots
1 cup chopped pecans

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.

APRICOT OATMEAL COOKIES



Apricot Oatmeal Cookies image

Dried apricots spice up oatmeal cookies with a new-fashioned twist.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 72

Number Of Ingredients 14

2/3 cup granulated sugar
2/3 cup packed brown sugar
1/2 cup butter or margarine, softened
1/2 cup shortening
1 teaspoon baking soda
1 teaspoon ground cinnamon or cardamom
1 teaspoon vanilla
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
3 cups quick-cooking oats
1 cup Gold Medal™ all-purpose flour
3/4 cup chopped dried apricots
1/2 cup finely chopped pecans

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.

Nutrition Facts : Calories 70, Carbohydrate 8 g, Cholesterol 10 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 50 mg

APRICOT AND NUT COOKIES WITH AMARETTO ICING



Apricot and Nut Cookies with Amaretto Icing image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h49m

Yield 2 to 2 1/2 dozen cookies

Number Of Ingredients 12

1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup plus 2 tablespoons sugar
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1 large egg
1 1/4 cups all-purpose flour
1/2 cup dried apricots, coarsely chopped
1/4 cup slivered almonds, toasted
2 tablespoons pine nuts, toasted
1 3/4 cups confectioners' sugar
5 to 7 tablespoons almond flavored liqueur (recommended: Amaretto)

Steps:

  • For the Cookies: 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 degrees 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.
  • For the 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.

Nutrition Facts : Calories 139 calorie, Fat 5 grams, SaturatedFat 2.5 grams, Cholesterol 19 milligrams, Sodium 99 milligrams, Carbohydrate 21 grams, Fiber 0.5 grams, Protein 1 grams, Sugar 15 grams

CHOCOLATE, WALNUT AND APRICOT COOKIES



Chocolate, Walnut And Apricot Cookies image

Provided by Jacques Pepin

Categories     dessert

Time 20m

Yield about 2 dozen cookies

Number Of Ingredients 10

1 stick unsalted butter
1/4 cup canola oil
1 cup light-brown sugar
1 1/2 teaspoons baking powder
2 eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
1 cup walnut pieces
1/2 cup diced ( 1/4 inch) dried apricots
1 cup semisweet chocolate morsels

Steps:

  • Place the butter, oil, sugar and baking powder in the bowl of a food processor, and process for about 10 seconds, just until smooth. Add the eggs and vanilla and process again until smooth, about 5 seconds. Add the flour, and process just until it is incorporated and the dough mixture is smooth, about 5 seconds.
  • Transfer the dough to a bowl and stir in the walnut and apricot pieces and the chocolate chips. Drop about 2 tablespoons of dough for each cookie about 2 1/2 inches apart on an ungreased cookie sheet. Bake at 375 degrees for 8 to 10 minutes.

Nutrition Facts : @context http, Calories 170, UnsaturatedFat 5 grams, Carbohydrate 21 grams, Fat 9 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 4 grams, Sodium 31 milligrams, Sugar 11 grams, TransFat 0 grams

APRICOT-NUT DROP COOKIES



Apricot-Nut Drop Cookies image

'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 Allrecipes Member

Time 20m

Yield 27

Number Of Ingredients 11

¾ cup butter flavored shortening
1 ¼ cups packed brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
1 teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon salt
1 cup chopped dried apricots
1 cup chopped pecans

Steps:

  • In a mixing 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 degrees F for 10-13 minutes or until light golden brown. Cool for 2 minutes; remove to wire racks.

Nutrition Facts : Calories 164.1 calories, Carbohydrate 19.9 g, Cholesterol 7 mg, Fat 9.2 g, Fiber 1 g, Protein 1.7 g, SaturatedFat 1.8 g, Sodium 95.6 mg, Sugar 12.7 g

LAYERED APRICOT NUT COOKIES



Layered Apricot Nut Cookies image

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

1 (1/4 ounce) package active dry yeast
1/4 cup warm water
4 cups flour
1 1/2 cups butter or 1 1/2 cups margarine
4 eggs
1/4 cup milk
3 1/2 cups ground walnuts
1 1/2 cups sugar
2 teaspoons cinnamon
2 (10 ounce) jars apricot filling
1/4 teaspoon baking powder
1/4 teaspoon almond extract

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

APRICOT NUT CUPS



Apricot Nut Cups image

This recipe came from an older lady at my church who has sinced passed. It is good and easy. Makes a perfect cookie tray addition.

Provided by Chef53Kathy

Categories     Dessert

Time 50m

Yield 4 dozen cookies, 24 serving(s)

Number Of Ingredients 7

6 ounces cream cheese
1 cup butter
2 cups flour
2 eggs
1 cup brown sugar
1 (13 ounce) can solo apricot filling
1 cup chopped walnuts

Steps:

  • Prepare dough by mixing the cream cheese, butter and flour. Pat into the bottom and sides of 48 mini tart wells.
  • Mix filling ingredients and fill tarts with 1-2 teaspoons filling.
  • Bake at 350* for 20 minutes.

Nutrition Facts : Calories 207.5, Fat 13.8, SaturatedFat 6.9, Cholesterol 45.8, Sodium 85.5, Carbohydrate 18.9, Fiber 0.7, Sugar 10.1, Protein 3

APRICOT-NUT DROP COOKIES



Apricot-Nut Drop Cookies image

'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 Allrecipes Member

Time 20m

Yield 27

Number Of Ingredients 11

¾ cup butter flavored shortening
1 ¼ cups packed brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
1 teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon salt
1 cup chopped dried apricots
1 cup chopped pecans

Steps:

  • In a mixing 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 degrees F for 10-13 minutes or until light golden brown. Cool for 2 minutes; remove to wire racks.

Nutrition Facts : Calories 164.1 calories, Carbohydrate 19.9 g, Cholesterol 7 mg, Fat 9.2 g, Fiber 1 g, Protein 1.7 g, SaturatedFat 1.8 g, Sodium 95.6 mg, Sugar 12.7 g

APRICOT PINWHEEL COOKIES



Apricot Pinwheel Cookies image

My grandmother always made these cookies for the holidays. The recipe has been passed down through generations to me, and now from me to you. - Robert Logan, Clayton, California

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield about 5 dozen.

Number Of Ingredients 12

1/2 cup butter, softened
3/4 cup sugar, divided
1/2 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1-1/2 cups finely chopped dried apricots or dates
2/3 cup water
1 tablespoon hazelnut liqueur, optional
1 cup finely chopped pecans, optional

Steps:

  • In a large bowl, cream the butter, 1/2 cup sugar and brown sugar until light and fluffy. Beat in egg and vanilla. In another bowl, mix the flour, baking soda and salt; gradually beat into creamed mixture. Divide dough in half. Shape each half into a thick rectangle; wrap in plastic. Refrigerate until firm or overnight., In a small saucepan, combine the apricots, water, remaining sugar and, if desired, liqueur; bring to a boil, stirring occasionally. Reduce heat to medium; cook until liquid is almost evaporated, about 5 minutes. Stir in pecans if desired; cool completely., On a floured surface, roll each portion of dough into a 12x9-in. rectangle. Evenly spread half of the apricot mixture over each rectangle to within 1/2-in. of edges. Roll up jelly-roll style, starting with a long side; wrap in plastic. Refrigerate for 2 hours or until firm., Unwrap and cut into 1/4-in. slices. Place 1 in. apart on greased baking sheets. Bake at 350° for 9-12 minutes or until golden brown. Remove from pans to wire racks to cool.

Nutrition Facts :

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