Almond Butter Apricot Cookies Recipes

LIDIA'S ALMOND-APRICOT BUTTER COOKIES RECIPE - (4.2/5)

Steps:

• Whisk together flour and salt in a bowl. Beat butter and sugar in separate bowl with an electric mixer until very pale and fluffy, about 4 minutes, then beat in egg and both extracts. At low speed, beat in flour mixture just until a dough forms. Wrap dough in plastic and chill until firm, about 1 hour. Preheat oven to 350°F with racks in the top and bottom thirds. Line 2 large baking sheets with parchment paper. Pinch off heaping teaspoon-size balls of dough and roll into balls. Place balls on the prepared baking sheets, about 2 inches apart and flatten slightly with the palm of your hand. Bake until puffed, but not browned, about 8 minutes. Remove baking sheets from oven and carefully make a small crater in the middle of each cookie using a teaspoon-size measuring spoon. Fill each crater with ¼ to ½ teaspoon preserves and sprinkle a couple of slivered almonds in preserves. Continue to bake cookies until golden brown on bottom and edges, about 8 minutes more. Cool cookies on baking sheets 5 minutes and then transfer to racks and cool completely. (These cookies can be prepared up to 3 days ahead. Store in an airtight container at room temperature).

APRICOT ALMOND BLONDIES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in chips, almonds and apricots., Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 7-9 minutes or until lightly browned. Remove to wire racks to cool.

ALMOND BUTTER APRICOT COOKIES

Steps:

• Preheat oven to 350°F.
• Using an electric mixer, beat the almond butter and xylitol together until well blended. Add the egg, vanilla and chopped apricots and mix well. Form 1 inch balls and on baking sheet. Flatten each cookie with a fork.
• Bake for 12 to 14 minute ( oil will pool around the cookies as they cook). Allow cookies to cool thoroughly on the baking sheet to keep them from crumbling.

APRICOT ALMOND BREAKFAST COOKIE

Steps:

• Cream together the eggs, butter, vanilla and honey. Add in the shredded carrots and stir. In a separate bowl combine flour, oatmeal, baking soda, cinnamon, nutmeg and wheat germ. Combine wet ingredients with dry. Add in almonds and apricots. Scoop 1/4 cup of batter per cookie onto a cookie sheet or stone and flatten a bit. Bake for 15 minutes at 350*, let cookies sit on pan for a minute or two and then cool on a wire rack.