So yummy - Apricot White Chocolate Cookies ???? [Recipe]
This video shows the method and ingredients to make a very yummy apricot white chocolate cookie. This cookies are so fragrant, it's easy to make and loaded with goodness from dried apricots, coconuts, rolled oats and white chocolate chips. When they are baking in the oven, the whole house smells so nice like a fun winter holiday. Enjoy the recipe.
Apricot White Chocolate Cookies
Ingredients needed:
1/4 cup (55g) dried apricots (chopped)
1/2 cup (55g) all purpose flour
1/4 tsp baking soda
1/8 tsp salt
1/2 cup (40g) desiccated coconut
1/4 cup (28g) rolled oats
1/4 cup (50g) white sugar
2 tbsp (26g) brown sugar
60g butter
1 egg (45g)
1/2 tsp vanilla
1/4 cup (50g) white chocolate chips
bake at 350f/180c for 10-15 mins
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Apricot Jam Sugar Cookies | Biscuit | Sugar Cookie Recipe | IEWICOOK
#cookies #cookierecipe #sweettooth #ieatwhaticookfoodrecipes @ieatwhaticook
These famous melt in your mouth easy apricot jam sugar cookies are a delightful twist on the classic sugar cookie, combining the sweetness of the cookie with the fruity and slightly tart flavour of apricot jam. These cookies are perfect for any occasion, from social events like birthday parties, holiday gatherings to afternoon tea. These cookies strike a perfect balance between the tender texture of the sugar cookie and the fruity sweetness of apricot jam, making them a crowd-pleaser for cookie enthusiasts of all ages. Great as a christmas snack, holiday dessert, sweet treat or any time of year dessert. Enjoy
Ingredients: -
140g Wheat Flour
2 Tablespoons Apricot Jam
1 Egg
1 Teaspoon Baking Powder
1 Tablespoon Sugar
1 Teaspoon Lemon Extract
1 Tablespoon Olive Oil
A Pinch of Salt
Ground Nutmeg
Cinnamon Powder
1 Teaspoon Vanilla Bean Extract
1 Tablespoon Elmlea
50g Powdered Sugar
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Buttery Apricot & Pineapple Thumbprint Cookies Recipe
Very basic pantry ingredients for this recipe. Now that we should stay home, why not make the best of it? Bake up these delicious Buttery Apricot & Pineapple Thumbprint Cookies for dessert, the kids will love them. Get them involved with filling them with the jam. Thank you for watching.
Please be safe, stay home.
#virtualkitchenwithlaura #thumbprintcookies
Items used in video;
Cookie scoop
Cookie Trays
almond extract
vanilla extract
Jams
pecans
parchment paper
Recipe;
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine salt
3/4 cup unsalted butter (1 1/2 sticks), softened
2/3 cup sugar, plus more for rolling
1 large egg
1/2 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1/3 cup raspberry, cherry or strawberry jam or any jam you like
1 cup finally chopped pecans
Directions
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
Whisk the flour, baking powder and salt together in a bowl.
In another bowl, whip the butter and the sugar with a hand-held mixer or stand mixer until fluffy, about 5 minutes. Beat in the egg and vanilla and almond extract until just combined. Slowly beat in the dry ingredients. Don’t over mix. Scoop the dough into 1-inch balls with a cookie scoop or spoon and roll in pecans. Place about 2-inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2-inch deep. Fill each indentation with about 3/4 teaspoon jam.
Bake cookies until the edges are golden, about 15-18 minutes. Turn cookie sheets halfway through baking. Cool cookies on the baking sheets.
Contact Info
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Laura Sanchez
PO Box 701131
San Antonio, TX 78270
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