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
How to make Apricot Crescent Cookies Kiflice Kipfel European Recipe crescent-shaped sweet treats
Classic European Cookie, melt in your mouth deliciousness. Not too sweet, just perfect! Made with Apricot Preserves. One of our family's favorite cookie! A Xmas tradition. Everyone just loves these!! Kiflice or Kipfel is a crescent-shaped cookie and easy to make.
INGREDIENTS:
4 Cups of flour
SMUCKERS apricot preserves I get mine at Walmart or any Apricot jam will do.
1 cup sour cream add more if needed. (I said 1 1/4 in the video, but try just the 1 cup first)
2 eggs
1 pck vanilla sugar ( I get mime on Amazon)
2 Sticks of butter (unsalted butter) I get mine at walmart or Winco
Icing sugar for dusting the cookies
You will need a rolling pin
Pizza cutter
BAKE AT 350F for 15 min.
Pecan Sandies Recipe | The Most Delicious Cookies!
These easy Pecan Sandies are a crisp and buttery cookie chock full of crunchy delicious pecans that only takes a few minutes to make. Perfect for your next cookie platter or dunking into a glass of milk!
RECIPE:
If you didn’t know, pecan sandies are crisp shortbread cookies full of toasted pecans that melt in your mouth with the most satisfying crunch. It’s a very easy recipe with dough you can freeze months ahead for on demand cookies later!
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Tiktok:
Instagram:
Pinterest:
Website:
Amazon:
Facebook:
Almond Apricot Cookies
RECIPE:
1/2 cup date paste (view “DATES” highlight)
1/4 cup almond butter
1/2 tsp almond extract
½ tsp vanilla extract
1 1/2 cups almond flour
1/2 tsp baking soda
⅛ cup slivered almonds
Generous pinch of sea salt
1/4 cup dried apricots chopped
-Combine date paste, almond butter, almond extract, and vanilla extract in a mixing bowl. Mix well.
-Add almond flour and baking soda, mix until combined.
-Fold in slivered almonds and dried apricots
-Roll in balls and flatten.
Bake for 10-12 mins at 350F
Apricot Linzer Cookies Recipe
Linzer cookies are a holiday favorite. What could be more appropriate for the season than jam-filled cookies with a snow-like dusting of powdered sugar? They’re festive and fruity and, best of all, easy to make.
See the recipe for these traditional Austrian cookies at
00:02 How to make the Linzer cookie dough
00:49 Rolling out the dough
00:56 Cutting out the cookies
01:20 Dusting with powdered sugar
01:23 Spreading apricot preserves
The apricot jam makes this holiday cookie recipe shine, but the dough is not to be outdone. It’s made by blending toasted hazelnuts, brown sugar, cinnamon, lemon zest, vanilla and the rest of your basic dough ingredients. And it serves as a sweet and flavorful foundation you could eat on its own.
To get notifications and to find out about new videos, subscribe to our channel here
Find more recipes, tips, and exclusive savings at
Order online with Curbside Pickup & Delivery at
Or visit us on social media:
Facebook:
Twitter:
Pinterest:
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.
Subscribe for more easy and delicious recipes:
---------------------------------------------------------------
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.)
---------------------------------------------------------------
Get the Full Recipe:
More Sweet Treat Recipes:
---------------------------------------------------------------
Want more? Sign up to get my video recipe email, served daily.
Get recipe emails:
Like Everyday Food:
Follow Everyday Food:
Everyday Food Pinterest:
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