OATMEAL APRICOT COOKIES: Easy and Delicious, Perfect for Holiday Baking
If you're up for some holiday baking, you need to try these Oatmeal Apricot Cookies. They're soft and chewey and so delicious. Read on for the easy recipe.
Oatmeal Apricot Cookies
1 cup of sugar
1 cup of brown sugar
1 cup of butter, softened
2 eggs
2 cups of flour
3 cups quick oats
1 tsp. cinnamon
1 tsp. baking soda
2 cups chopped dried apricots
1/2 - 1 cup of chopped pecans or walnuts (optional)
Place all dry ingredients in a medium size bowl, then mix and set aside. In separate large bowl, cream butter with electric mixer. Add sugar, brown sugar and eggs to butter and continue mixing until well combined. Begin adding dry ingredients a little at a time to wet ingredients and mix until you're left with a consistent cookie dough. Fold in chopped apricots and pecans/walnuts. Drop dough by teaspoonful onto ungreased cookie sheet and bake at 350º for 15 minutes, or until edges of cookie are golden brown.
This recipe yields 40-50 cookies.
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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!
Polish Kolaczki Cookies
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INGREDIENTS:
1 cup (2 sticks, 226 gr) unsalted butter, room temp
8 oz (225 gr) cream cheese, room temp
1/4 tsp vanilla extract
1/2 tsp kosher salt
2 1/4 cups (270 gr) all purpose flour (measured properly by spooning into measuring cups without packing down and leveling off)
solo brand filling of choice
powdered sugar for rolling and dusting
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Kolaczki cookies are a traditional Polish cream cheese cookie. The cookie dough almost mimics a pastry and is filled with a variety of fillings such as apricot, prune, cherry, almond, poppy seed, and more!
I had never tasted or even heard of a kolaczki cookie until I met my husband. Every holiday season his mother makes these traditional polish cream cheese cookies and they are divine. His family is not Polish themselves, but his parents grew up on the south side of Chicago and these cookies were popular in the area.
In researching this cookie I learned that there are many different spellings including kolaczki, kolachky, kolachy, and kolacky. But however you spell it, the cookie starts with a cream cheese dough that is rolled out and filled with all kinds of fillings.
WHY THESE COOKIES ARE ONE OF MY FAVORITE HOLIDAY COOKIES…
The dough requires very few ingredients
They taste like a fancy pastry, but are much easier to make!
One batch makes a lot of cookies- perfect for sharing or putting in a cookie tin!
The assembly process is best done with a crowd! Make them with kids or other friends and family!
#baking #bakerbettie #christmascookie
Apricot-Pistachio Biscotti - Everyday Food with Sarah Carey
One of my favorite parts of the holiday season: baking cookies, of course! And as much as I love eating them, there's really nothing better than being able to spread the festive spirit by sharing the goods with friends. Today, I'm making a big batch of apricot-pistachio biscotti from the December issue of Everyday Food. This easy recipe makes plenty of cookies -- so there'll be more than enough to enjoy with my friends and family (that is, if they ever make it out of the kitchen!). Get your holiday on track with these elegant treats.
Sarah's Tip of the Day:
Biscotti translates to twice-baked, the process that allows these cookies to develop an intense crunch.
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PREP: 10 MINS TOTAL TIME: 45 MINS
YIELD:Makes about 5 1/2 dozen
INGREDIENTS
2 cups all-purpose flour (spooned and leveled)
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon fine salt
1/2 stick unsalted butter, room temperature
2 large eggs
1 cup dried apricots, finely chopped
1 cup shelled pistachios, chopped
1 1/2 teaspoons fennel seeds, chopped
COOK'S NOTE
Total Package
Box up biscotti with your favorite tea or coffee beans for a great gift.
DIRECTIONS
STEP 1
Preheat oven to 350 degrees. In the bowl of a stand mixer on low speed, using paddle attachment, combine flour, sugar, baking powder, and salt. Add butter and beat on medium until coarse crumbs form. With mixer on low, add eggs, one at a time, beating after each addition; mix in apricots, pistachios, and fennel seeds. Continue to mix until dough forms a ball, about 1 minute.
STEP 2
On a parchment-lined baking sheet, shape dough into two 2-by-12-inch logs. Bake until dry and set, about 25 minutes. Let cool completely on sheet on a wire rack. Transfer to a cutting board. With a serrated knife, cut logs on the diagonal into 1/4-inch slices. Bake on parchment-lined sheets until golden, 15 to 20 minutes, rotating sheets halfway through. Let cool completely on sheets on racks. (Store in airtight containers, up to 1 week.)
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Apricot-Pistachio Biscotti - Everyday Food with Sarah Carey
Easy Walnut Apricot Pinwheel Cookies
Crunchy, flaky, and sure to impress, these pinwheel cookies couldn’t be easier to make. World Food Champ Lori McClain's cookies are filled with nuts, apricot preserves, and just a kiss of cinnamon sugar!
Get the recipe at FoxRecipeBox.com
PISTACHIO SABLE COOKIES/ SABLE COOKIES RECIPE/ SANDWICH COOKIES RECIPE/ APRICOT JAM FILLED COOKIES
This sable cookies are the best recipe for you to try this weekend.
adding pistachios in the cookies also on the top makes it so pretty.
try it and you won't be disappointed.
enjoy :)
ingredients
1 cup of unsalted butter at room temperature
1/2 cup of icing sugar
2 large egg yolks
2 cups of all purpose flour
1 teaspoon of vanilla sugar
1/3 cup of ground pistachios
melted white chocolate 100-150 g
apricot jam (about 1 cup)
ground pistachios for the top
*TIPS ON HOW TO MELT THE CHOCOLATE
we are trying to temper the chocolate in the microwave.
chop the chocolate very finely and put it in a microwave safe plastic bowl (don't use glass bowl because glass bowl will heat very quickly and your chocolate will melt quickly without getting tempered)
now put the bowl in the microwave and every 10 second , take out the bowl and stir the chocolate very well , you have to do this step several times until the chocolate is completely melted.
the goal is to melt the chocolate very slowly to keep it cool .
makes 20-22 3 inch cookies
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#pistachiosablecookies #sablecookiesrecipe #sandwichcookiesrecipe #apricotjamfilledcookies