COOKIE BUTTER AND APRICOT ICEBOX CAKE
Consider this no-bake dessert the layered cheesecake of your dreams. It's simple to make, but packed with complex flavors -- alternating bites of cookie butter-cream cheese, speculoos cookies (think spiced shortbread meets a biscuit cookie) and apricot preserves. A little extra plastic wrap helps you unmold the cake easily.
Provided by Food Network Kitchen
Categories dessert
Time 8h30m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Line an 8-by-8-inch baking dish with plastic wrap, leaving about 2 inches of overhang on all sides. Stir together the apricot preserves and 1 tablespoon water in a small bowl. Set aside.
- Combine the cookie butter, sugar and cream cheese in a large bowl and beat with an electric mixer until smooth, about 2 minutes. Scrape down the sides of the bowl as needed. Add the cream and continue to beat, starting on medium speed until the cream and cookie butter mixture are combined and then increasing the speed to medium high, until very stiff peaks form, about 3 minutes.
- Spread a quarter of the cookie butter-cream on the bottom of the prepared baking dish. Evenly dollop with 3 tablespoons of preserves. Arrange 10 cookies on top of the preserves, breaking some up into little pieces to fill in the gaps. Repeat this layering process 2 more times, each time with a quarter of the cookie-butter cream, 3 tablespoons of the preserves and 10 cookies. Make a final cookie butter-cream layer with the remaining mixture. Cover with plastic wrap and refrigerate for at least 8 hours and up to 12. Refrigerate the remaining preserves.
- Once completely chilled, remove the plastic wrap from the top of the icebox cake and invert onto a platter. Remove the rest of the plastic wrap. Lightly crush the reserved cookies and sprinkle on top of the cake. Drizzle the remaining preserves over the cookie crumbles.
APRICOT-PISTACHIO LAYERED ICEBOX COOKIES
Try one of our layered icebox-cookie variations: Chocolate-Pecan and Raspberry-Almond.
Provided by Martha Stewart
Categories Cookie Recipes
Yield Makes about 12 dozen
Number Of Ingredients 3
Steps:
- Shape dough into 2 disks. Wrap in plastic wrap, and refrigerate until firm, about 1 hour.
- Roll out each disk to a 1/8-inch thickness on a floured piece of parchment. Cut into 2-by-9-inch strips. Spread 2 teaspoons jam onto 1 strip; sprinkle with 2 tablespoons ground nut filling. Repeat, layering 3 to 5 more strips, ending with a plain strip.
- Wrap in parchment. Refrigerate until firm, at least 2 hours. Slice dough crosswise slightly thicker than 1/8 inch. Bake at 350 degrees on parchment-lined baking sheets until firm, 12 to 14 minutes.
APRICOT TART WITH PISTACHIOS
Working with phyllo dough is easy and satisfying, especially for cooks who are inclined to shy away from making pastry. Frozen puff pastry is having a moment, but for little effort, you can achieve similar results with phyllo sheets and never lift a rolling pin. Bright orange apricots are the ideal fruit, but other summer stone fruits, such as pluots, plums or nectarines, also work well. This makes a very impressive open face tart with a very crisp, ultraflaky crust.
Provided by David Tanis
Categories pies and tarts, dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Heat oven to 375 degrees. Lay 1 sheet phyllo on a parchment-lined 12-by-18-inch rimmed baking sheet. Drizzle with 1 tablespoon butter and brush to coat the entire phyllo sheet.
- Top with another sheet and butter as above. Repeat with 7 more sheets, for a total of 9, buttering as you go. The final, top layer should also be buttered. (The rest of the phyllo can be wrapped and frozen for future use.)
- Dot the top sheet with jam by the teaspoon, then, using a spatula, spread the jam to cover the entire sheet, leaving a 2-inch border.
- Sprinkle a layer of half the chopped pistachios over the jam. Place the apricot wedges, skin-side down, in even rows across the surface, then sprinkle again with remaining pistachios.
- Carefully fold over the edges on all sides of the tart to make a 10-by-16-inch rectangle. Brush folded sides with butter. Sprinkle sugar generously over apricots and folded edges.
- Bake until pastry is golden and apricots begin to color, about 1 hour. Cool for 15 minutes, then cut into squares. Serve warm or at room temperature.
APRICOT AND PISTACHIO SLICE (BARS)
A recipe from the back of a pack of Sunbeam Pistachio kernals. I haven't tried this yet as a gluten-free slice. A nice slice to have with a cuppa
Provided by Jubes
Categories Bar Cookie
Time 45m
Yield 12 bars, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 180°C
- Combine flour the flour, mixed spice,diced apricots, pistachio kernals and the sugar in a large bowl. Add the margarine, eggs, lemon juice and vanilla essence and stir until well combined.
- Spoon the mixture into a greased and lined lamington tin and bake for 30 minutes at 180ºC or until golden brown.
- Whilst still warm, glaze the slice with melted apricot jam.
Nutrition Facts : Calories 192.2, Fat 8.9, SaturatedFat 4.7, Cholesterol 53.1, Sodium 261.4, Carbohydrate 25.4, Fiber 1.5, Sugar 12.1, Protein 3.6
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
APRICOT PINWHEEL COOKIES
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
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 :
PISTACHIO APRICOT OATMEAL COOKIES
Categories Cookies Mixer Fruit Nut Dessert Bake Kid-Friendly Quick & Easy Apricot Pistachio Oat Healthy Gourmet Small Plates
Yield Makes 18 large cookies
Number Of Ingredients 12
Steps:
- Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Butter 2 baking sheets.
- Beat together butter and sugars in a large bowl with an electric mixer at medium-high speed until fluffy, then beat in vanilla. Add egg and beat until combined well. Stir together flour, baking soda, salt, and cinnamon in a small bowl, then add to dough and mix at low speed until just combined. Fold in oats, apricots, and pistachios.
- Spoon rounded tablespoons of dough about 2 inches apart onto baking sheets. Bake cookies, switching position of sheets halfway through baking, until golden brown, 16 to 18 minutes. Transfer cookies with a spatula to racks. (Cookies will crisp as they cool.)
PISTACHIO CRANBERRY ICEBOX COOKIES
Categories Cookies Mixer Fruit Nut Dessert Bake Freeze/Chill Christmas Cranberry Pistachio Fall Winter Chill Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 3 dozen cookies
Number Of Ingredients 12
Steps:
- Make dough:
- Stir together flour, cinnamon, and salt in a bowl.
- Beat together butter, granulated sugar, and zest in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to low and add flour mixture in 3 batches, mixing until dough just comes together in clumps, then mix in pistachios and cranberries. Gather and press dough together, then divide into 2 equal pieces. Using a sheet of plastic wrap or wax paper as an aid, form each piece of dough into a log about 1 1/2 inches in diameter. Square off long sides of each log to form a bar, then chill, wrapped in plastic wrap, until very firm, at least 2 hours.
- Slice and bake cookies:
- Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
- Brush egg over all 4 long sides of bars (but not ends). Sprinkle decorative sugar on a separate sheet of parchment or wax paper and press bars into sugar, coating well.
- Cut each bar crosswise into 1/4-inch-thick slices, rotating bar after cutting each slice to help keep square shape. (If dough gets too soft to slice, freeze bars briefly until firm.) Arrange cookies about 1/2 inch apart on lined baking sheets.
- Bake cookies, switching position of sheets halfway through baking, until edges are pale golden, 15 to 18 minutes total. Transfer cookies from parchment to racks using a slotted spatula and cool completely.
APRICOT COOKIES
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
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
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