How To make Apricot Filled Cookies
2 1/2 c All-purpose flour
1/2 ts Baking powder
1 c Salted butter; softened
1 c White sugar
1 lg Egg
2 ts Vanilla extract
1 c Apricot preserves
Preheat oven to 300 degrees. Mix together flour and baking powder and mix well. Set aside. Cream together butter and sugar. Add egg and vanilla and beat on medium until smooth. Add flour mixture and blend on low until well blended. Dough should be firm. Scoop tablespoons of dough, roll into 1 inch balls and place on ungreased baking sheets about 1 inch apart. Using your thumb or a small melon baller, make a depression in center of each ball, creating a well. Do not go all the way through dough to cookie sheet. Fill center well with apricot preserves. Bake 20-25 minutes until light golden brown. Transfer to cool flat surface. THE DESSERT SHOW SHOW #DS3167 -----
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Apple and Apricot Filled Cookies
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INGREDIENT:
4 apples
Half a cup of sugar
Half a cup of walnuts
8 dried apricots
4 dried figs
2 tablespoons of raisins
1 teaspoon cinnamon
For the cookie dough:
1 egg yolk
100 g melted butter
1 cup of oil
1 cup of yogurt
1 pack of baking powder
flour enough for a cookie dough
For the topping:
1 egg white
1 cup of chopped walnuts
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Grandma's Slovenian Kifle Apricot & Nut Horns
I take you step by step through making my grandmothers homemade Slovenian Kifle Apricot & nut horns . The best Christmas cookies. Please hit Like & Subscribe if you liked and want to see more from me,
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Apricot Walnut Rugelach
These apricot walnut rugelach cookies are made with a simple dough that produces the most incredible buttery flakey texture!
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INGREDIENTS:
3 cups all purpose flour
Pinch of salt
1 1/2 cup unsalted butter
8 oz cream cheese
1 egg yolk
1 cup apricot jam
1 cup toasted walnuts
#simplyhomecooked #rugelach #cookies
Apricot Rugelach Cookies Recipe
Rugelach Cookies are a classic bite-size pastry filled with apricot jam and chopped walnuts. This recipe is so easy to make and will be a great treat to celebrate Christmas and the holiday season!
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Easy Thumbprint Jewel Apricot Walnut Cookies
These are one of my favorite cookies to bake , inspired by McCall's Cookie Collection these cookies are beautiful looking and so delicious! I doubled their recipe and added 1/4 cup of confectioners sugar, which I feel gives the cookie a more melt in your mouth texture. I find mixing everything in the processor incorporates all the ingredients better than mixing the batter by hand , just don't over process . This recipe will yield approximately 24 Yummy cookies .
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Ingredients : 1 Cup Soft Butter Cut Up , 1/2 Cup Light Brown Sugar, 1/4 Cup Confectioners Sugar, 2 Eggs Separated , 2 Teaspoons Vanilla Extract, 2 Cups Unbleached Flour, , 1 and 1/2 Cups Finely Ground Walnuts and Apricot Preserves or whatever filling you are using.
Apricot Jam Filled Sandwich Cookies
These sandwich cookies are buttery, crumbly, melt-in-your-mouth goodness! You can also customize your filling, spread on one cookie and sandwich away!
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Ingredients:
1/2 cup (1 stick) unsalted butter, softened to room temperature
1/2 cup powdered sugar, sifted
2 large egg yolks, at room temperature
1/2 teaspoon pure vanilla extract
1 & 3/4 cups all-purpose flour
1 teaspoon cornstarch
1/4 teaspoon salt
1/4 cup apricot jam
Instructions:
In a large bowl, cream together your butter and sugar together until smooth and the sugar is fully dissolved. Add in your egg yolks and vanilla extract. Whisk to combine everything together.
Add your flour, cornstarch, and salt to the butter / egg mixture. Mix until you get a crumbly dough that holds its shape when squeezed together. Transfer the cookie dough to a large piece of plastic wrap. Press the dough down and shape into a disk. Wrap the dough and refrigerate for about 1 hour, or until it firms up. You can also place the dough in the freezer for 30 minutes to make it quicker.
Preheat your oven to 350°F. Line 2 large baking sheets with parchment paper, and set aside.
Take the dough out of the fridge, unwrap, and place on a lightly floured work surface. Roll the dough out to a 1/4 inch thick. Use a lightly floured, 2 inch round cookie cutter to cut out your cookie shapes. Use a smaller cookie cutter (about 3/4 inch) to cut holes in the center of half of your cookies for the sandwich tops.
Arrange the cut cookies on your baking sheets, leaving about 1 inch of distance between each cookie. Repeat the rolling and cutting process with the remaining dough. Bake your cookies in the center of your preheated 350°F oven for 10 to 12 minutes, or until just slightly golden around the edges.
Let the cookies cool for about 5 minutes on your baking sheet. Transfer the cookies to a wire rack to cool completely to room temperature before sandwiching. Spread around 1 teaspoon of your jam on one of your cookies that don't have a hole in the center. Top your jam with one of the cookies with a center cutout. Gently press to push the jam to the edges. Repeat with the remaining cookies until they're all sandwiched.
(Optional) Top your cookies with a dusting of powdered sugar before serving.
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