APRICOT PECAN RUGELACH
Provided by Jo-Anna Rooney
Number Of Ingredients 11
Steps:
- In a bowl sift together flour and salt. Set aside.
- Cut up the butter and cream cheese into chunks, into a bowl to be creamed.
- Cream together until light and fluffy.
- Add the lemon zest, vanilla extract and vanilla bean seeds to the butter mixture. Combine well.
- Beat in the flour mix. Mix well.
- Work the dough into a ball, then split the dough into 2 balls.
- Flatten each ball into a 6 inch disk, and wrap in plastic wrap. Refrigerate for at least 1 1/2 hours.
- Now it's time to make the filling...
- Preheat your oven to 350 degrees. Then spread the nuts evenly out onto a cookie sheet. Toast the nuts in the oven for 6 to 9 minutes, or until lightly browned. Watch carefully, and don't burn them!
- When the nuts are toasted, set them aside to cool. When they are cooled, using a knife chop them up.
- Then get out your food processor!! Use it to combine the chopped nuts, jam, honey and cinnamon. Combine until the pecans are coarsely ground.
- After the dough has rested and chilled for the required time, take out one disc at a time from the fridge - it's time to roll it! (leave the other disc dough in the fridge until you are ready to work with it)
- Generously dust a clean work surface with about 2 tbsp to 1/4 cup of powdered sugar. (the more the better!)
- With a rolling pin roll the dough out into a 16 inch circle of even thickness. If the dough is too stiff, just knead it in your hands for a bit.
- Using half of the jam filling, spread it out evenly onto the dough, leaving about a 1cm space from the edge.
- Using a knife slice the dough first into 4 equal quarters.
- Then slice each quarter into 6 equal pieces.
- It's time to roll the rugelach! For each wedge, start from the edge of the dough and roll to the centre.
- Roll, roll, roll until you have a cute little crescent!
- Then take each dough crescent, generously dust it with powdered sugar, and place on a cookie sheet. Space them about 1 1/2 inches apart.
- Bake in a preheated 350 degree oven for 14-18 minutes, until the tops start turning golden brown.
- Immediately remove them from the pan, and place them on a cooling rack.
- Generously dust them with powdered sugar again.
- Repeat all the above steps for the second disc of dough and the remaining filling.
FAMILY FAVORITE CHEWY APRICOT PECAN OATMEAL COOKIES
It was my turn to make the fellowship treat for church. Between Sunday School and the morning service we have a short coffee break where we enjoy coffee, juice and some sort of coffee cake etc... I wanted something some what healthy that everyone could easily grab. I had a big container of oatmeal and dried apricots in the pantry and used them as my jumping point. These even make a fantastic breakfast cookie!
Provided by Chef Buggsy Mate
Categories Dessert
Time 1h
Yield 36 cookies, 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Line baking sheets with parchment paper.
- Mix the flour, baking powder, slat, cinnamon, and oatmeal.
- Beat the butter, shortening, water and sugars together until light and fluffy.
- Add the eggs and beat well, scraping down the sides of bowl when needed. Beat in the honey and vanilla until fully blended.
- Add the flour mixture in two additions, beating each until well combined.
- Stir in the chopped apricots and pecans.
- Drop by tablespoonfuls about 2 inches apart on cookie sheets.
- Bake until the centers of the cookies are soft and no longer look wet; about 9-11 minutes.
- Let cool on the pan for 5 minutes, then transfer to a cooling rack.
CHOCOLATE-CHUNK COOKIES WITH PECANS, DRIED APRICOTS, AND TART CHERRIES
Categories Cookies Mixer Chocolate Fruit Nut Dessert Bake Quick & Easy Dried Fruit Apricot Cherry Pecan Fall Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 34 cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- In a bowl whisk together flour, baking soda, baking powder, and salt. In another bowl with an electric mixer beat together butter and sugars until light and fluffy. Add eggs 1 at a time, beating well after each addition, and beat in flour mixture until just combined.
- Chop chocolate into 1/2-inch pieces and stir into batter with apricots, cherries, and pecans. Working in batches, drop dough by heaping tablespoons about 2 inches apart onto ungreased baking sheets and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, about 12 minutes total, or until golden. Cool cookies on baking sheets on racks 5 minutes and transfer with a spatula to racks to cool. Cookies keep in airtight containers at room temperature 5 days.
FROSTED APRICOT COOKIES
Make and share this Frosted Apricot Cookies recipe from Food.com.
Provided by Theresa Thunderbird
Categories Drop Cookies
Time 27m
Yield 42 cookies
Number Of Ingredients 10
Steps:
- Beat butter and cream cheese at medium speed on mixer until fluffy.
- Combine flour,sugar and baking powder,stir into creamed mixture.
- Add apricot preserves and pecans,mixing well.
- Drop dough by tablespoons onto greased cookie sheet.
- Bake at 350 for 12-15 minutes.
- Cool slightly on wire racks.
- Spread with frosting while still warm.
- FROSTING:combine all ingredients and beat until smooth.
Nutrition Facts : Calories 81, Fat 4.2, SaturatedFat 2.1, Cholesterol 8.8, Sodium 34.5, Carbohydrate 10.8, Fiber 0.2, Sugar 6.2, Protein 0.7
WINNING APRICOT BARS
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
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.
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