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How To make Apricot Cream Cheese Drops
1/2 c Butter Flavor Crisco
1 pk Cream Cheese, ( 3 oz )
- Softened 1 tb Milk
1/4 c Brown sugar, firmly packed
1/2 c Apricot preserves
1 1/4 c All-purpose flour
1 1/2 ts Baking Powder
1 1/2 ts Cinnamon
1/4 ts Salt
1/2 c Pecans, coarsely chopped OR
- Flake Coconut
FROSTING:
1 c Confectioners Sugar
1/4 c Apricot Preserves
1 tb Butter Flavor Crisco
Finely Chopped Pecans -=OR=- - Flake Coconut ( optional ) Preparation Time: 25 Minutes Bake Time: 14 Minutes 1. Heat oven to 350. Grease baking sheet with Butter Flavor Crisco.
Set aside. 2. Cream 1/2 cup Butter Flavor Crisco, cream cheese and milk in
medium bowl at medium speed of electric mixer until well blended. Beat in brown sugar. Beat in 1/2 cup preserves. 3. Combine flour, baking powder, cinnamon and salt. Mix into creamed
mixture. Stir in 1/2 cup nuts. Drop 2 level measuring tablespoonfuls of dough into a mound to form each cookie. Place 2 inches apart on cookie sheet. 4. Bake at 350 for 14 minutes. Cool on baking sheet one minute.
Remove to cooling rack. Cool completely before frosting. 5. For Frosting: Combine confectioners sugar, 1/4 cup preserves and 1
tablespoon Butter Flavor Crisco in small mixing bowl. Beat with electric mixer until well blended. Frost cooled cookies. Sprinkle finely chopped pecans over frosting, if desired. VARIATIONS: Try peach or pineapple preserves in place of apricot. Source: Butter Flavor Crisco Cookie Collection, Page 4. Shared by: David Knight
How To make Apricot Cream Cheese Drops's Videos
HOW to MAKE DIVINE HOMEMADE CREAM CHEESE- from a CHEESE EXPERT!
Did you know making homemade cream cheese is easy and tastes a million times better than store bought? I learned how to make cream cheese from a master cheese maker, and he taught me his secrets!
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HOMEMADE CREAM CHEESE
Ingredients
▢8 cups full-fat milk (whole milk) - best raw or pasteurized, but not UHT
▢5 tablespoon lemon juice or 1 large lemon
▢1/2 teaspoon salt or more to taste
Instructions
Begin by pouring the milk in a saucepan. Heat the milk and bring it to boil over medium-high heat.
As soon as it boils, add the lemon juice and then turn off the heat.
Set aside for a few minutes while the milk curdles. You'll notice curds forming and a yellow-ish liquid being left behind.
Within a few minutes, all of your curds should have formed. Pour the curdled milk through a cheesecloth and a sieve to strain all the liquid whey. Alternatively, you can use a slotted spoon to scoop out all the curdles, while leaving the liquid whey in the pot.
Rinse the curds with cold water. This will help to get rid of any extra whey, clinging to the curds.
Squeeze the curdled milk as much as possible to drain any last drop of the liquid whey.
Put the strained milk into a food processor/blender and add the salt. Within 1-2 minutes ( this may vary depending on how powerful your machine is) you'll have a light and fluffy cream cheese.
If you want to add any additional herbs/flavorings then do that now too. Be warned though as certain additional ingredients will affect the shelf-life of the cheese. Store the cream cheese in an air-tight container in the fridge for up to a month
Raspberry Kolacky Recipe || Only 5 Ingredients!
Leave any questions or comments down below!
Raspberry-filled kolacky
Makes approx. 30 cookies
Ingredients:
3 oz. cream cheese, room temp.
1/2 cup (1 stick) of butter, room temp.
1 cup all-purpose flour
1/2 cup raspberry pastry filling- recommend the Solo brand cake and pastry filling (can substitute with other flavor fruit jams or fillings)
Powdered sugar for sprinkling
1. Mix together cream cheese and butter until smooth.
2. Gradually mix in flour, and form dough into a ball.
3. Chill dough for several hours or overnight in the refrigerator.
4. Roll out dough to 1/8 thickness, and cut out 2x2 squares.
5. Spread approx. 1/2 tsp raspberry filling into middle of pastry square, and fold the opposite corners over each other. Pinch and/or use a drop of water to seal.
6. Bake cookies in a preheated 350F (180C) oven for 10-15 minutes.
7. Allow to cool before dusting with powdered sugar.
8. Enjoy and treat yourself!
Background music: Swoop by The Mini Vandals
Apricot Cream Cheese Drops - Kitchen Cat
Get the App from Google Play:
★ Kitchen Cat ★ Apricot Cream Cheese Drops Recipe.
A recipe from the KC Appetizers collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1/4 c : Apricot Preserves
1 1/4 c : All-purpose Flour
1 1/2 ts : Cinnamon
1/4 c : Brown Sugar, Firmly Packed
1/2 c : Apricot Preserves
1 tb : Butter Flavor Crisco
1 1/2 ts : Baking Powder
1 tb : Milk
1/4 ts : Salt
Finely Chopped Pecans - or -
1 pk : Cream Cheese, (3 oz)
1 c : Confectioners Sugar
1/2 c : Pecans, Coarsely Chopped
1/2 c : Butter Flavor Crisco
10 Cookie Shaping Hacks to Impress All the Cookie Lovers!! So Yummy
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Soft Lemon Crinkle Cookies | Em’s Kitchen
How to Make Soft & Chewy Lemon Crinkle Cookies
INGREDIENTS
for 20 cookies
1/2 cup butter, softened (113g)
3/4 cup granulated sugar (150g)
1 egg
2 tbsp fresh lemon juice (30ml)
1 tbsp lemon zest (6g)
1 1/2 cups all-purpose flour (192g)
1/2 tsp baking powder
1/8 tsp salt
2-4 drops yellow food coloring (optional)
Powdered sugar for coating
Bake at 350°F (180°C) for 12 minutes.
Enjoy!
New York Style Cheesecake With Graham Cracker Crust | And Apricot Glazed Fruit Topping
This NY Style Cheesecake Recipe is the CREAMIEST you will ever have! The cripsy Graham Cracker Crust plus Fruit Topping with Apricot Glaze brings this easy cheese cake recipe to a whole new level.
0:00 Line the Pan
2:00 Make Graham Cracker Base
3:20 Mix Cream Cheese, Sugar, and Corn Starch
4:20 Add Eggs and Vanilla Gradually
6:00 Spray Pan and Pour in Cheesecake Mix
7:20 Place in Oven in Water Bath at 250F
9:25 Cool Cake and Decorate with Fruit
10:20 Make Apricot Glaze
11:25 Plating and Tasting
Ingredients:
Graham Cracker Crust- Yields 1 -10 inch Cheese Cake
1 1/4 Cups Grahams Crackers
4 Tablespoons Sugar
3 1/2 Tablespoons melted Butter
Cheese Cake
2 1/2 Pounds Cream cheese
12 Ounces Sugar
2 Ounces Corn Starch
5 large Eggs
2 Yolks
2 ounces Vanilla
1 Ounces Lemon Juice
5 Ounces Heavy Cream
For Decorations on Top
Strawberries, Kiwi, Orange Segments and Blueberries as Needed
Apricot Jam for Glaze-2-3 Tablespoons
Happy Cooking!!!