DARK CHOCOLATE APRICOT COOKIES
Prize-Winning Recipe 2010! Go to the dark side of chocolate for a special fruity cookie.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 36
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Line cookie sheet with Reynolds Parchment Paper; set aside. In large bowl, stir cookie mix, butter, orange extract and egg until soft dough forms. Stir in apricots until blended.
- Drop dough by rounded teaspoonfuls 2 inches apart on lined cookie sheet.
- Bake 8 to 10 minutes or until edges are light golden brown. Cool 3 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
- In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring every 30 seconds, until chips are melted. Dip each cookie halfway into melted chocolate, letting excess drip off. Place on waxed paper and let stand until chocolate is set, at least 2 hours. To quickly set chocolate, refrigerate cookies 15 minutes. Store between sheets of Reynolds Parchment Paper in tightly covered container at room temperature.
Nutrition Facts : Calories 140, Carbohydrate 19 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 60 mg, Sugar 12 g, TransFat 1/2 g
ALMOND, APRICOT AND WHITE CHOCOLATE DECADENCE BARS
Prize-Winning Recipe 2008! Apricots, cream cheese and almond paste create the wow in rich and dreamy bars.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h35m
Yield 36
Number Of Ingredients 13
Steps:
- Heat oven to 375°F. In large bowl, stir cookie base ingredients until soft dough forms. Spread dough in bottom of ungreased 13x9-inch pan. Bake 10 to 15 minutes or until set. Cool 10 minutes.
- Meanwhile, in large bowl, beat almond paste and sugar with electric mixer on low speed until crumbly but blended. Add apricots; beat on low speed just until combined. Add cream cheese, 2 eggs and the lemon juice; beat on medium speed until well blended. Pour over warm cookie base.
- Bake 20 to 25 minutes or until set. Cool 30 minutes.
- Place baking chips in small bowl. In 1-quart saucepan, heat whipping cream just to boiling over low heat, stirring occasionally; pour over baking chips. Let stand 1 minute. Stir until chips are melted and mixture is smooth. Pour and spread over filling. Sprinkle with almonds. Refrigerate about 2 hours or until set. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 220, Carbohydrate 25 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 100 mg, Sugar 19 g, TransFat 1/2 g
CHOCOLATE ALMOND APRICOT BRITTLE
Provided by Giada De Laurentiis
Categories dessert
Time 2h40m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Grease a rimmed baking sheet with vegetable oil. In a small bowl, toss together the almonds, chocolate chips, and apricots. Put them on the baking sheet, spreading them out into an even single layer across the entire baking sheet.
- In a medium saucepan stir together the sugar and the water. Cook over medium-high heat, stirring until sugar dissolves. Do not stir after that. Instead, using a pastry brush dipped in water, brush the sides of the pan a few times to incorporate any sugar that has stuck to the sides of the pan. Continue cooking until the sugar syrup turns golden brown, about 15 to 20 minutes. Carefully pour the caramelized sugar over the nut mixture on the
- cookie sheet. Also, be careful not to move the cookie sheet after the sugar has been poured. The baking sheet will be very hot in the beginning. Let cool for at least 2 hours.
- Break the brittle into pieces and place on a serving dish.
APRICOT ALMOND CHOCOLATE BALLS
This recipe comes from the Jewish Holiday Feasts cookbook and is a recipe for Purim. All times are guesstimates and do not include cool times. These are wonderful as candy or cookies, after dinner or with wine. Kids can help roll up the dough into balls.
Provided by Ducky
Categories Candy
Time 35m
Yield 48 balls
Number Of Ingredients 6
Steps:
- In food processor, process apricots, almonds and chocolate until very finely chopped.
- In medium saucepan over medium-high heat, cook sugar and water until soft ball stage, approximately 240°F (approximately 10 minutes).
- Stir in apricot mixture and cool.
- Squeeze mixture together with hands to form firm ball.
- Using approximately 1 Tbsp of mixture, form into 1-inch balls.
- Roll in powdered sugar.
- Place in candy cups or serve as desired.
CHOCOLATE CHIP APRICOT COOKIES
Very yummy chocolate chip cookies with the goodness of apricot bits.
Provided by ABBY21
Categories Desserts Cookies Fruit Cookie Recipes Apricot
Time 25m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
- Mix the flour and baking soda in a bowl. In a separate bowl, beat together the butter, turbinado sugar, and brown sugar until fluffy, then beat in the egg, vanilla, and salt. Stir the flour and baking soda into the butter mixture. Fold in the chocolate chips and apricots. Drop by rounded teaspoonfuls onto the cookie sheet.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 92.2 calories, Carbohydrate 13.9 g, Cholesterol 11.9 mg, Fat 4.2 g, Fiber 0.6 g, Protein 0.9 g, SaturatedFat 2.5 g, Sodium 56.6 mg, Sugar 10.1 g
APRICOT ALMOND BLONDIES
My mom shared this recipe with me after sampling these cookies at a bed-and-breakfast. For a little variation, I sometimes substitute cranberries and pecans for the apricots and almonds. -Amy Forkner, Cheyenne, Wyoming
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in chips, almonds and apricots., Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 7-9 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 153 calories, Fat 8g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 87mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE ALMOND APRICOT BRITTLE
I saw Giada De Laurentiis make this on tv today so I decided to make it. It is very pretty and would make a nice gift. You could also serve it over ice-cream. This also works well with dried cranberries.
Provided by cookiedog
Categories Candy
Time 35m
Yield 1 baking sheet worth
Number Of Ingredients 6
Steps:
- Grease a rimmed baking sheet with vegetable oil.In a small bowl toss together the almonds, chocolate chips and apricots. Put them on the baking sheet spreading them out into an even single layer across the entire baking sheet.
- In a medium heavyduty saucepan, stir together the sugar and water. Cook over medium-high heat stirring until sugar disolves.Very Important:Do not stir after that, as additional stirring will create a grainy texture to your candy. Instead, using a pastry brush dipped in warm water, brush the sides of the pan incorporating any of the sugar that has stuck to the sides of the pan. If sugar crystals begin to form on the edges of the pan, place the lid on for 2 to 3 minutes (being careful not to allow the pan to overflow) so that the steam will evaporate the crystals. If sugar crystals are not brushed down, this will lead to large globs of hard sugar on/in your syrup and your syrup will not carmelize. Continue to wipe down the edges and cook until the syrup turns golden brown, about 15 to 20 minutes. Towards the end of cooking time the syrup must be watched closely as it changes from golden to dark very quickly.
- Carefully pour the carmelized sugar over the nut mixture on the cookie sheet. Also be careful not to move the cookie sheet after the sugar has been poured. The baking sheet will be very hot in the beginning. Let cool for at least 2 hours.
- Break the brittle into pieces and place on a serving dish.
Nutrition Facts : Calories 3349.8, Fat 53.2, SaturatedFat 17, Sodium 27.5, Carbohydrate 745, Fiber 20.8, Sugar 717.3, Protein 19.4
APRICOT ALMOND RUGALACH
These cookies freeze well either baked or unbaked. Extremely dainty and delicious cookie. You can also sprinkle the top with coarse sugar.
Provided by Bonnie Fedunec
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Yield 24
Number Of Ingredients 10
Steps:
- To Make Pastry: Place the flour in a bowl. Cut the butter into the flour and blend until the mixture resembles coarse crumbs. Cut the cream cheese into small cubes and rub into the flour-butter mixture. Knead until the dough forms a ball. Cut dough in half, wrap each half in plastic wrap and refrigerate.
- To Make Filling: Stir the apricot jam until it is spreadable. In a bowl combine the sugar with the chopped nuts and grated lemon peel.
- To Assemble: On a lightly floured surface roll out each half of dough. The larger and thinner the circle the crisper the cookies will be. Each circle should be at least 9 inches in diameter. Spread each circle with jam and sprinkle with the almond mixture.
- Cut each circle into twelve wedges. Roll each wedge up tightly from the outside edges. Turn edges slightly to form a crescent. Place crescents on a parchment lined baking sheet about 1 inch apart. Repeat until all cookies are shaped.
- Preheat oven to 350 degrees F (175 degrees C).
- Beat egg and brush cookies with beaten egg. Sprinkle with nuts. Bake cookies for 20 to 25 minutes or until golden brown. Let cookies cool on wire wracks then dust with sifted confectioners' sugar.
Nutrition Facts : Calories 135.9 calories, Carbohydrate 15.1 g, Cholesterol 23.1 mg, Fat 8 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 3.7 g, Sodium 21.6 mg, Sugar 8.3 g
CHOCOLATE, WALNUT AND APRICOT COOKIES
Provided by Jacques Pepin
Categories dessert
Time 20m
Yield about 2 dozen cookies
Number Of Ingredients 10
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 ALMOND BARS
I often bring these treats to Christmas potlucks and parties. A tin of these yummy bars makes a great gift, too. -Lynne Danley, Gresham, Oregon
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 5 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Cream butter, brown sugar and salt until light and fluffy. Beat in vanilla. Gradually beat in flour. Press onto bottom of a greased 15x10x1-in. baking pan. Spread with preserves., In another bowl, beat almond paste and sugar on low speed until blended. Beat in vanilla and eggs, one at a time. Pour over preserves., Bake 20-25 minutes or until a toothpick inserted in almond layer comes out clean. Cool slightly on a wire rack., Meanwhile, place chocolate in a large bowl. In a small saucepan, bring cream just to a boil; pour over chocolate. Stir with a whisk until smooth. Add confectioners' sugar, butter and vanilla; beat until smooth., Spread over warm bars. Cool completely before cutting.
Nutrition Facts : Calories 170 calories, Fat 7g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 60mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE APRICOT ALMOND COOKIE
Came across a recipe today in a BC newletter...And thought, I can top that! lol They used a cookie mix and apricots. I am using my own cookie recipe, apricots, coconut and roasted salted almonds. Sounds better already don't it??? :o) As shown in my second photo, these are wonderful on their own without the chocolate! :o)
Provided by Wendy Rusch @AmmaWendy
Categories Cookies
Number Of Ingredients 15
Steps:
- Preheat oven to 375.
- Cream together butter, shortening, sugar, egg, vanilla. Sift together tartar, soda, salt and flour and add to creamed mixture, mixing until it's all incorporated. It may seem like it will never come together, but it will. :o) Stir in apricots, coconut and almonds.
- Roll in 1" balls, approx a tablespoon of dough. Place on ungreased cookie sheets, flatten slightly, I just use the palm of my hand ;)
- Bake for 10-12 minutes, for a more crisp cookie lean towards the 12 minutes. Remove from oven and to racks to cool.
- Over a double boiler, melt chocolate with oil. Dip half of a cooled cookie into chocolate and place on wax paper to dry. At this time, you may sprinkle with any assortment of decorations. Though I wouldn't use colored sugar as that may melt into the chocolate.
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