Philly Cream Cheese Apricot Cookies Recipe 35

MOM'S CREAM CHEESE COOKIES WITH APRICOT FILLING

Steps:

• - Preheat oven to 350 degrees. - Mix cream cheese and butter until fluffy - Add salt and sift in flour a little at a time, until combined into doughy mixture. - Form dough into 2 separate balls and wrap in plastic wrap. - Chill in refrigerator for about an hour. - Roll out dough to about 1/4-inch thickness and cut into squares. - Put apricot preserves in the middle of each square and pinch ends together leaving opposite ends open. - Bake at 350 until lightly brown, about 10-15 minutes.

CREAM CHEESE APRICOT COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl mix cream cheese and butter until well blended.
• Add egg and beat until smooth.
• Stir in cookie mix(mixture will be thick).
• Stir in apricots.
• Drop by rounded teaspoonful onto ungreased cookie sheet.
• Bake 12-14 minutes or until edges are lightly browned.
• Remove from oven and let cookies cool on cookie sheet for 1 minute before transferring to a cooling rack.

PHILLY CREAM CHEESE APRICOT COOKIES RECIPE - (3/5)

Steps:

• Combine margarine, sugar, and cream cheese, mixing until well blended. Blend in eggs, juice and peels. Add combined flour and baking powder; mix well. Chill several hours. Shape level tablespoonful of dough in balls. Place on ungreased cookie sheet; flatten slightly. Indent centers; fill with preserves. Bake at 350°F for 15 minutes. Cool; sprinkle with powdered sugar.

"PHILLY" APRICOT COOKIES

Steps:

• Combine margarine, granulated sugar and cream cheese; mixing until well blended. Blend in eggs, juice and peel. Add combined flour and baking powder; mix well. Chill several hours.
• Shape level measuring tablespoonfuls of dough into balls. Place onto ungreased cookie sheets; flatten slightly. Indent centers; fill with preserves.
• Bake at 350°F for 15 minutes. Cool; sprinkle with powdered sugar.

APRICOTS AND CREAM CHEESE CAKE

Steps:

• Heat oven to 350°F. Grease 3 (8- or 9-inch) round pans with shortening. Line pan bottoms with waxed paper or cooking parchment paper; grease again and lightly flour. In food processor bowl with metal blade, place canned apricots. Process 30 seconds or until smooth, scraping bowl after 15 seconds; set aside.
• In large bowl, beat 1 cup butter and 1 3/4 cups granulated sugar with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla. Add flour, baking powder, baking soda and salt; beat on low speed until mixed. Measure 1/4 cup apricot puree; set aside. Add remaining apricot puree and apricot nectar to batter; beat on low speed until mixed. Beat on medium speed 2 minutes. Spread about 2 cups batter in each pan.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 40 minutes.
• In large bowl, beat cream cheese and 1 cup butter with electric mixer on medium speed until creamy. Add powdered sugar, 2 teaspoons vanilla and reserved puree. Beat on low speed until mixed. Beat on medium speed until creamy. Spoon about 1 1/2 cups frosting into decorating bag fitted with medium star tip.
• Place one cake layer on cake plate, top side down. Spread about 3/4 cup frosting over top. With decorating bag, pipe a wavy ring of frosting around outside top edge of cake, extending slightly over edge. Top with second layer, top side down. Repeat frosting and piping. Top with third layer, top side up. Frost top with remaining frosting; pipe edge. (Side of cake is not frosted.)
• For garnish, separate 2 dried apricots into 4 halves. With rolling pin, roll each apricot half between 2 pieces of plastic wrap to 1 1/2-inch diameter. Set aside. Roll remaining 3 apricots between plastic wrap to about 2-inch diameters. To form rose, roll one of the apricot halves into a tight roll (center of rose). Place remaining 3 apricot halves around roll to form petals, pinching at bottom to secure. Place larger apricot circles around smaller ones, pinching together at bottom to complete rose. Sprinkle lightly with 1/4 teaspoon sugar. Place in center of cake. Place lemon leaves next to rose. Store in refrigerator.

APRICOT CREAM CHEESE THUMBPRINTS

Steps:

• In a large bowl, cream together the butter, sugar, and cream cheese until smooth. Beat in the eggs one at a time, then stir in the lemon juice and lemon zest. Combine the flour and baking powder; stir into the cream cheese mixture until just combined. Cover, and chill until firm, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Roll tablespoonfuls of dough into balls, and place them 2 inches apart on ungreased cookie sheets. Using your finger, make an indention in the center of each ball, and fill with 1/2 teaspoon of apricot preserves.
• Bake for 15 minutes in the preheated oven, or until edges are golden. Allow cookies to cool on the baking sheets for 2 minutes before removing to wire racks to cool completely. Sprinkle with confectioner's sugar.

APRICOT TEA COOKIES

Steps:

• In a large bowl, combine the flour, sugar and salt. Cut in cream cheese and butter until mixture resembles coarse crumbs. Add sour cream, tossing with a fork until dough forms a ball. Cover and refrigerate for at least 1 hour. , Meanwhile, in a large saucepan, combine the filling ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Uncover; simmer 7-9 minutes longer or until most of the liquid is absorbed, stirring occasionally. Cool., Divide dough in half. On a well-floured surface, roll out each portion into a 10-in. square; cut each into 2-in. squares. Place about 1/2 teaspoon of filling in the center of each square. Bring two opposite corners of square to the center; pinch firmly to seal. , Place on greased baking sheets. Bake at 325° for 18-20 minutes or until edges are lightly browned. Remove to wire racks to cool. Combine the glaze ingredients; drizzle over cooled cookies.

PHILADELPHIA CREAM CHEESE SUGAR COOKIES

Steps:

• PREHEAT oven to 325°F Beat cream cheese, sugar, butter and vanilla with electric mixer on medium speed until well blended. Add flour and baking soda; mix well. Refrigerate 1 hour.
• Roll dough to 1/8-inch thickness on lightly floured surface. Cut into shapes and place cookies, 2 inches apart, on ungreased baking sheets. Bake 12 minute or until lightly browned. Cool on baking sheet 1 minute Remove to wire rack; cool completely. Decorate as desired. Yield will depend on size of cookie cutters used.

APRICOT CREAM CHEESE DROPS

Steps:

• In a large bowl, beat the butter, cream cheese, apricot preserves, brown sugar and milk until blended. Combine the flour, baking powder, cinnamon and salt; gradually add to cream cheese mixture and mix well. , Drop by teaspoonfuls onto ungreased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool., For frosting, in a small bowl, combine the confectioners' sugar, apricot preserves, butter and enough milk to achieve desired consistency. Spread over cooled cookies. Sprinkle with nuts or coconut.