Apricot Jam Cookies Recipes

WINNING APRICOT BARS

Winning Apricot Bars image

This recipe is down-home baking at its best, and it really represents all regions of the country. It's won blue ribbons at county fairs and cookie contests in several states! Easy to make, it's perfect for potluck suppers, bake sales, lunchboxes or just plain snacking.-Jill Moritz, Irvine, California

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 9

Ingredients

3/4 cup butter, softened
1 cup sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon baking powder
1-1/3 cups sweetened shredded coconut
1/2 cup chopped walnuts
1 jar (10 to 12 ounces) apricot preserves

Steps:

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In a small bowl, whisk flour and baking powder; gradually add to creamed mixture, mixing well. Fold in coconut and walnuts., Press two-thirds of dough onto the bottom of a greased 13x9-in. baking pan. Spread with preserves; crumble remaining dough over preserves. Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into bars.

Nutrition Facts : Calories 195 calories, Fat 10g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 72mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.

APRICOT JAM COOKIES

Apricot Jam Cookies image

Make and share this Apricot Jam Cookies recipe from Food.com.

Provided by Chef Gorete

Categories Dessert

Time 30m

Yield 36 cookies

Number Of Ingredients 6

Ingredients

1/2 cup granulated sugar
1/4 lb butter, softened
1 1/4 cups all-purpose flour
1 large egg, slightly beaten
1 (1/2 g) package vanilla sugar
apricot jam, for filling

Steps:

Preheat oven to 350°F.
Mix all of the ingredients (except for the egg) together. One mixed, add the egg, blending completely.
Roll out the dough to 1/4 inch on a lightly floured surface, then cut out cookies with a round cutter. Make a hole in the middle of half of the cookies.
Bake for 10 - 12 minutes or until a light golden colour. Do not overcook.
Once cookies are cool, spread the jam on the cookie without the hole. Top gently with the cookie with the hole to form a sandwich.

Nutrition Facts : Calories 51.1, Fat 2.7, SaturatedFat 1.7, Cholesterol 11.9, Sodium 24.6, Carbohydrate 6.1, Fiber 0.1, Sugar 2.8, Protein 0.7

APRICOT COOKIES

Apricot Cookies image

These cookies have a great tart and sweet taste. These are not just a Christmas cookie, but they get asked for every year! You can substitute cranberry sauce for apricot preserve, or try doing half apricot and half cranberry, yum!

Provided by Kathy Lusk

Categories Desserts Cookies Fruit Cookie Recipes Apricot

Yield 24

Number Of Ingredients 9

Ingredients

1 cup butter
1 cup white sugar
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 egg
1 teaspoon vanilla extract
1 cup apricot preserves
⅓ cup confectioners' sugar for decoration

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Cream the butter and sugar in a medium size mixing bowl. Mix flour, baking powder, salt, egg and vanilla extract into the butter-sugar mixture. Cool dough in the refrigerator for 1 hour.
On a lightly floured surface roll dough out to 1/4 inch thick. Cut the dough into rounds with a round cookie cutter or glass. Using the tip of a teaspoon place a small drop of apricot preserves into the middle of the circle. Brush edges with water and fold the dough over so that the cookie is in the shape of a half moon; seal edges Arrange on ungreased cookie sheets.
Bake for 8 to 12 minutes, or until golden brown. Dust the cookies with powdered sugar while still hot.

Nutrition Facts : Calories 202.4 calories, Carbohydrate 31.2 g, Cholesterol 28.1 mg, Fat 8 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 4.9 g, Sodium 126.5 mg, Sugar 18.5 g

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