Apricot Thrones Wcheese Pecans Recipes

APRICOT CRESCENTS

Steps:

• In a large bowl, cut butter into flour until the mixture resembles coarse crumbs. Beat egg yolk and sour cream; add to crumb mixture and mix well. Chill several hours or overnight. , Divide dough into fourths. On a sugared surface, roll each portion into a 10-in. circle. Turn dough over to sugar top side. Combine preserves, coconut and pecans; spread over circles. Cut each circle into 12 wedges and roll each wedge into a crescent shape, starting at the wide end. Sprinkle with sugar. , Place points down 1 in. apart on ungreased baking sheets. Bake at 350° for 15-17 minutes or until set and very lightly browned. Immediately remove to wire racks to cool.

FROSTED APRICOT COOKIES

Steps:

• Beat butter and cream cheese at medium speed on mixer until fluffy.
• Combine flour,sugar and baking powder,stir into creamed mixture.
• Add apricot preserves and pecans,mixing well.
• Drop dough by tablespoons onto greased cookie sheet.
• Bake at 350 for 12-15 minutes.
• Cool slightly on wire racks.
• Spread with frosting while still warm.
• FROSTING:combine all ingredients and beat until smooth.

APRICOT-PECAN CREAM CHEESE CAKE

Steps:

• Combine apricots, juice and 1/4 c sugar in saucepan. Heat to a boil, then simmer for 15-20 minutes, or until apricots have softened.
• Drain apricots well and reserve liquid.
• Mix together flour, baking powder, and pecans.
• In a large mixing bowl, cream together cream cheese, butter, vanilla and sugar.
• Stir in apricots.
• Beat in eggs, 1 at a time.
• Fold in flour mixture, 1/3 at a time.
• Pour batter into greased and floured Bundt pan.
• Bake at 325 for 65-70 minutes, or until tests done.
• Remove from oven and slowly pour reserved liquid over hot cake.
• Let rest in pan for 10 minutes, then turn the cake out onto a wire rack.
• Make glaze by mixing juice and powdered sugar to desired consistency. Slowly pour over warm cake.
• Let cake cool completely, then wrap tightly and refrigerate overnight.

APRICOT PECAN TASSIES

Steps:

• For Base:.
• In food processor, combine flour, 1/2 cup butter and cream cheese; process until mixture forms a large ball. Wrap dough in plastic wrap and chill for at least 15 minutes.
• For Filling:.
• Combine brown sugar, egg, 1 tbsp buter, vanilla and salt in a bowl until smooth. Stir in apricots and nuts.
• Preheat oven to 325°F Shape dough into 2 dozen 1 inch balls and place in paper lined or greased miniture muffin tins. Press dough on bottom and up sides of each cup. Fill each with 1 tsp apricot-pecan filling. Bake 25 minutes or until golden and filling sets. Cool and remove from cups. Cookies can be wrapped tightly in plastic and frozen up to 6 weeks.

FAMILY FAVORITE CHEWY APRICOT PECAN OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees.
• Line baking sheets with parchment paper.
• Mix the flour, baking powder, slat, cinnamon, and oatmeal.
• Beat the butter, shortening, water and sugars together until light and fluffy.
• Add the eggs and beat well, scraping down the sides of bowl when needed. Beat in the honey and vanilla until fully blended.
• Add the flour mixture in two additions, beating each until well combined.
• Stir in the chopped apricots and pecans.
• Drop by tablespoonfuls about 2 inches apart on cookie sheets.
• Bake until the centers of the cookies are soft and no longer look wet; about 9-11 minutes.
• Let cool on the pan for 5 minutes, then transfer to a cooling rack.

APRICOT THRONES WITH CHEESE AND PECANS

Steps:

• Preheat oven to *325.
• Place the pecans on a baking sheet and toast in the oven until golden brown, about 15 minutes. Watch them closely, toss if neccesary. Let cool.
• Combine the cheeses and stir until evenly mixed.
• Divide the cheese mixture into 15 equal pieces.
• Place one piece of cheese on top of one dried apricot and top with toasted pecan.
• Transfer to serving plate and refrigerate.
• Recipe can be completed to this point up to 8 hours before serving.
• Serve at room temperature.