APRICOT ALMOND BLONDIES
My mom shared this recipe with me after sampling these cookies at a bed-and-breakfast. For a little variation, I sometimes substitute cranberries and pecans for the apricots and almonds. -Amy Forkner, Cheyenne, Wyoming
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 dozen.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 153 calories, Fat 8g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 87mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.
APRICOT ALMOND DREAM COOKIES
A package of dried apricots began this journey, and now they are one of my ultimate cookies. I love the chewiness of these cookies. The white chocolate drizzle is made with white chocolate chips melted with a little cream and cream cheese and powdered sugar. Then, topped with sliced almonds that give these cookies that extra special crunch on top. I hope you love them as much as I do.
Provided by Paula Todora @ptodora
Categories Cookies
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees. Line a cookie sheet with silpat mat or parchment paper.
- In the bowl of an electric mixer, cream the butter, light brown sugar and granulated sugar and beat on medium high speed 3-4 minutes until creamy. Add eggs, one at a time, and beat on medium speed after each addition. Add vanilla and almond extract and continue to beat an additional 1 minute.
- In a medium bowl, whisk together the flour, baking soda and oats. Slowly add to mixing bowl with speed on low until just combined. Add apricots, coconut and almonds and continue to mix on low to combine.
- Spoon by heaping teaspoons onto prepared cookie sheet and bake 10-12 minutes until golden on the outside and set in the middle when touched with fingertip. Remove and allow to cool 10 minutes on pan.
- To make drizzle, add white chocolate chips, cream cheese and heavy cream to a medium microwave-safe bowl and heat 1 minute on high. Whisk until smooth. If necessary, heat another 30 seconds and whisk until no lumps remain.
- Transfer cookies to a plate or cooling rack and drizzle with warm drizzle generously. Sprinkle tops with sliced almonds while before drizzle dries. Makes 36 cookies
APRICOT AND NUT COOKIES WITH AMARETTO ICING
Provided by Giada De Laurentiis
Categories dessert
Time 2h49m
Yield 2 to 2 1/2 dozen cookies
Number Of Ingredients 12
Steps:
- For the Cookies: In a large bowl, beat the butter, sugar, vanilla, cinnamon, and salt with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg. Stir in the flour until just blended. Mix in the apricots, almonds, and pine nuts.
- Transfer the dough to a sheet of plastic wrap and shape into a log, about 12-inches long and 1 1/2-inches in diameter. Wrap the dough in the plastic and refrigerate for 2 hours.
- Preheat the oven to 350 degrees F. Line 2 heavy baking sheets with parchment paper.
- Cut the dough log crosswise into 1/4 to 1/2 inch-thick slices. Transfer the cookies to the prepared baking sheets, spacing evenly apart. Bake until the cookies are golden around the edges, about 15 minutes. Transfer the cookies to a wire rack to cool completely before icing.
- For the Icing: Place the confectioners' sugar in a medium mixing bowl. Gradually whisk in the almond flavored liqueur, until the mixture is of drizzling consistency.
- Place the wire rack over a baking sheet. Using a spoon or fork, drizzle the cookies with the icing, allowing any excess icing to drip onto the baking sheet. Allow the icing to set before serving, about 30 minutes.
Nutrition Facts : Calories 139 calorie, Fat 5 grams, SaturatedFat 2.5 grams, Cholesterol 19 milligrams, Sodium 99 milligrams, Carbohydrate 21 grams, Fiber 0.5 grams, Protein 1 grams, Sugar 15 grams
APRICOT ALMOND BARS
I often bring these treats to Christmas potlucks and parties. A tin of these yummy bars makes a great gift, too. -Lynne Danley, Gresham, Oregon
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 5 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Cream butter, brown sugar and salt until light and fluffy. Beat in vanilla. Gradually beat in flour. Press onto bottom of a greased 15x10x1-in. baking pan. Spread with preserves., In another bowl, beat almond paste and sugar on low speed until blended. Beat in vanilla and eggs, one at a time. Pour over preserves., Bake 20-25 minutes or until a toothpick inserted in almond layer comes out clean. Cool slightly on a wire rack., Meanwhile, place chocolate in a large bowl. In a small saucepan, bring cream just to a boil; pour over chocolate. Stir with a whisk until smooth. Add confectioners' sugar, butter and vanilla; beat until smooth., Spread over warm bars. Cool completely before cutting.
Nutrition Facts : Calories 170 calories, Fat 7g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 60mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.
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