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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
apricot nectar cheesecake recipe | no bake recipes | cheesecake recipes | AUSSIE GIRL CAN COOK
this is a huge 16 serve no bake cheesecake. recipe below for 8 serve too. really easy to make. if you love apricots youll love this. written recipes below.
serve 16
23cm round springform tin with baking paper
250g sweet biscuit crushed
125g butter melted
approx 405ml can apricot nectar
2 table sp gelatine
750g creamed cheese softened to room temp
1 cup caster sugar
2 table sp lemon juice
500ml thickened cream whipped
topping
405ml apricot nectar
2 table sp sugar
6 tea sp cornflour
large can apricot halves in juice
i would serve this cut in thin slice place on plate on its side add more cream to the top and drizzle more slivered almonds over the top...the cream helps cut throu the sweetness of the cheesecake.
serve 8
20 cm round springform tin with baking paper
155g plain sweet biscuit
75g butter melted
1/2 of a 405 ml can apricot nectar
1 table sp gelatine
375g cream cheese softened
1/2 cup caster sugar
1 table sp lemon juice
250ml thickened cream whipped
topping
1/2 of a 405ml can apricot nectar
1 table sp sugar
3 tea sp cornflour
1 large can apricot halves in juice
slice into 8 serves add a little cream to the side of slice sprinkle extra slivered almonds they really make it awesome.
Polish Kolaczki (Filled Cookies)
A soft rich dough filled with fruit preserves, nuts or poppyseeds. Kołaczki are a traditional favorite in Poland and Central Europe.
In this video, I walk you through making the dough, prepare a nut filling, and talk about other fillings you might use.
We’ll roll out the Kołaczki dough and talk about several options for cutting it into 2-inch squares. I’ll share tips to ensure your cookies stay folded over while baking.
You’ll want to include these for Christmas and your baking for other special occasions. I bake them ahead of time and freeze until the day I need them. Dust them with powdered sugar just before serving.
Ingredients for dough
1 1/2 cups butter (340g), softened
8 ounces cream cheese (225 g), softened
3 cups all-purpose flour (360 g)
1/2 teaspoon salt
Cream the butter and cream cheese. Incorporate the flour and salt. Chill the dough for at least an hour or over night. Roll the dough to 1/4-inch thick and cut into 2-inch squares. Put 1/2-1 teaspoon of your favorite filling to the center. Lift up two opposing corners, pinch them together with a dab of water. Fold the point to one side. Bake at 350 F (180 C). Cool, dust with powdered sugar.
Nut filling Ingredients
8 ounces walnuts (225g)
1 cup sugar (200 g)
1 egg white
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Add a few drops of water (if needed)
Finely chop the walnuts with a knife or steel blade in a food processor. Add the sugar, egg white, and extracts. If you mixture is too dry (not coming together) add a few drops of water. Use for Kołaczki or other recipes.
You’ll find koŁaczki and a different filling recipe on my website at
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!
Recipe: Apricot Cream Cheese Thumbprints
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Christmas Recipes:
The best recipes of your day: easy to prepare
INGREDIENTS:
1 1/2 cups butter, softened
1 1/2 cups white sugar
1 (8 ounce) package cream cheese, softened
2 eggs
2 tablespoons lemon juice
1 1/2 teaspoons lemon zest
4 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 cup apricot preserves
1/3 cup confectioners' sugar for decoration
Directions
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.
Italian Almond Biscuits (Riciarelli)
Called Riciarelli or Brutti ma Buoni (“Ugly but good” in Italian!), these Italian Almond Cookies are chewy on the inside, filled with wonderful almond flavour, and studded with dried cherries. They keep for 10 days, and because they're gluten free, everybody can enjoy them!
PRINT RECIPE:
Almonta Cream Cheese Spread Apricot & Vanilla is MY PICK OF THE WEEK!
This is the best cream cheese I've tasted in a long time. No gums, no artificial anything!