Apricot Cookie Frosting Recipes

SOFT OATMEAL APRICOT COOKIES

Steps:

• In a bowl, cream shortening and brown sugar. Beat in molasses. Add the eggs, one at a time, beating well after each. Combine remaining ingredients; stir into batter. Cover and refrigerate for at least 2 hours. , Shape into 1-in. balls and place 2 in. apart on greased baking sheets. Bake at 350° for 10 minutes or until browned.

APRICOT FROSTING

Steps:

• Cream butter (until lightened in color and fluffy) in a stand mixer (or with a hand mixer) on medium high speed.
• Reduce speed to medium, and add sugar in 1/2 cup at a time.
• Mix in vanilla and Apricot Whip.
• Use immediately or refrigerate airtight up to 3 days and stir before using.

APRICOT AND NUT COOKIES WITH AMARETTO ICING

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.

APRICOT FILLED COOKIES

Steps:

• Cream sugar and shortening.
• Add eggs.
• Sift dry ingredients.
• Add dry ingredients alternating with milk and vanilla; mix well.
• Roll 1/8 inch thick and cut with 2 1/2 round cutter.
• Combine filling ingredients in order given.
• Cook in medium sauce pan over medium heat until it looks like marmalade.
• Stir frequently to prevent sticking and browning of fruit.
• Put 1 tbsp filling on 1/2 of cookie dough rounds.
• Cover with remaining rounds.
• Press edges with fork to seal.
• Brush tops with egg whites.
• Bake on greased cookie sheets at 400°F for 15 minutes.