Delicious Apricot Fold Over Cookies Recipes

APRICOT-FILLED COOKIES

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.

APRICOT-FILLED SANDWICH COOKIES

Steps:

• Preheat oven to 350°. Cream butter and 1 cup sugar until light and fluffy, 5-7 minutes. Beat in eggs. In another bowl, combine flour and walnuts; gradually beat into creamed mixture. , Shape into 1-1/2-in.-thick logs. Cut crosswise into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until bottoms begin to brown, 10-12 minutes. Cool completely on pans on wire racks., Meanwhile, for filling, combine apricots and water in a large saucepan. Bring to a boil. Cook and stir until apricots are tender, about 10 minutes. Drain; cool to room temperature. Pulse 1/4 cup granulated sugar, cinnamon and apricots in a blender or food processor until smooth. Spread over bottoms of half of the cookies; cover with remaining cookies. , For topping, melt chocolate chips and shortening in a microwave; stir until smooth. Drizzle over cookies. Sprinkle with confectioners' sugar.

APRICOT BUTTER COOKIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick cookie sheet). In medium bowl, beat 1 cup butter, 3/4 cup powdered sugar and the vanilla with electric mixer on medium speed until smooth. Beat in flour until well blended. Stir in finely chopped apricots.
• Shape dough into 1-inch balls. On ungreased cookie sheet, place balls 2 inches apart.
• Bake 8 to 12 minutes or until bottoms are light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
• In small bowl, beat 1/4 cup butter and the apricot preserves with electric mixer on medium speed until smooth. Beat in 1 cup powdered sugar until well blended. Spread frosting over cookies. Top each cookie with apricot strip.

APRICOT FOLD-UPS

Steps:

• In a medium bowl, stir together the flour and salt. Cut in the cream cheese and margarine until the mixture resembles coarse crumbs. Sprinkle on the milk and vinegar. Work the dough by hand until it holds together in a ball. Divide dough into 4 pieces and refrigerate for 2 hours.
• Preheat oven to 400 degrees F (190 degrees C).
• On a lightly floured surface, roll out each piece of dough into a rectangle measuring 7 1/2x10 inches. Cut the dough into 2 1/2 inch squares. Place a 1/2 teaspoon dollop of apricot preserves onto the center of each square. Fold each corner to the center and pinch together.
• Place cookies on an unprepared cookie sheet, and bake for about 15 minutes in the preheated oven. Drizzle with glaze when cool.
• In a small bowl stir together 3/4 cup of confectioners' sugar with 2 tablespoons of water until smooth. Drizzle over the cookies.

HAZELNUT-TOPPED APRICOT BAR COOKIES

Steps:

• Preheat oven to 350°F. Butter bottom of 13 x 9 x 2-inch baking pan. Combine nuts, 1 cup sugar and cinnamon in processor; blend until nuts are finely ground.
• Combine 1/2 cup sugar, flour, butter, egg yolks, vanilla and salt in processor; blend just until combined. Spread dough over bottom of prepared pan. Bake until golden, about 15 minutes. Cool 10 minutes. Maintain oven temperature.
• Spread preserves over crust. Beat whites in medium bowl until stiff but not dry. Fold in nut mixture. Spread nut meringue over preserves layer. Bake until meringue is firm to touch, about 25 minutes. Cool completely. Cut into squares.

FROSTED APRICOT COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• Combine flour, sugar, baking powder and salt. Cut in margarine and cream cheese until mixture resembles coarse meal. Spoon in coconut and preserves, mix well. Drop dough by teaspoonful onto greased cookie sheet.
• Bake 15 to 18 minutes; until lightly browned. Cool before frosting.

SARAH'S CHOPPED APRICOT COOKIES

Steps:

• Cream butter or shortening and sugar together, add egg, milk and vanilla.
• Sift in dry ingredients. Mix well.
• Stir in apricots and nuts.
• Bake at 375 degrees for 10-13 minute.

APRICOT BUTTER COOKIES

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.

APRICOT FOLDOVERS

Steps:

• Soak apricots in brandy for at least an hour, but preferably overnight.
• Drain and reserve liquid.
• In a medium bowl combine flour, sugar and allspice, cut in butter until mixture resembles fine crumbs.
• (can be done quickly with a few pulses in a food processor) Combine egg yolk and sour cream and gently blend mixture into butter/flour mixture.
• Divide dough in quarters and refrigerate for at least 3 hours or, preferably, overnight.
• Pre heat oven to 350 degrees.
• Roll out each quarter the dough into 1/8 thickness, cut with a 2 1/2" round (fluted is preferred) cookie cutter.
• Place on an ungreased cookie sheet, place one apricot on half of each cookie and fold over other half to leave apricot partially exposed.
• Bake for aprox 12 minutes or until lightly browned.
• Cool on a rack.
• While baking prepare next batch.
• For icing combine powdered sugar with 2-3 tblspn of the reserved apricot brandy.
• I like to cook the brandy until the alcohol smell is gone, but it's fine either way.
• After completly cooled dip half the cookie in icing and leave on a wire rack to dry for several hours.
• Store in an airtight container at room temperature for about a week, but are at their peak for 2-3 days.