How To make Molasses Apricot Cookies
Cookies: 3 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon allspice
1 cup dark brown sugar
1 cup salted butter, -- softened
3/4 cup molasses
1 large egg
1 1/2 cups chopped dried apricots
Icing: 1 cup confectioners' sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
Preheat oven to 300. In a medium bowl, mix together flour, soda, cinnamon, ginger, and allspice. Mix until blended well. In a large mixing bowl, beat sugar and butter at medium speed until mixture forms a grainy paste and scrape sides of bowl. Add molasses and egg and beat until light and fluffy. Add flour mixture and apricots and blend at a low speed just until combined. Do not overmix. Divide dough in half and shape each half into a roll about 1 1/2 inches in diameter. Wrap rolls in waxed paper and chill until firm. Slice cookies 1/2-inch thick and place on ungreased cookie sheets about 2 inches apart. Bake 25-30 minutes until cookies are set. Transfer to cool surface.
Icing: blend sugar, milk, and extract in a small bowl until smooth. Drizzle cookies with icing.
How To make Molasses Apricot Cookies's Videos
Making Crumbl Cookies At Home | But Better
In my humble opinion, homemade cookies straight out of the oven will always beat store-bought. Four of their best seasonal cookies, and we're going head to head.
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Ginger Nuts - Crunchy Ginger Biscuits
Ginger Nuts are a favourite biscuit/cookie from my childhood. Crisp and crunchy and with the lovely spicy flavour they make a great snack with a cup of tea at almost anytime. Quick and easy to make too, you can be eating them within an hour.
Chapters/Time Codes
0:00 Gingernuts
0:38 Preheat the oven
1:01 Ingredients
2:06 Make the dough
5:25 Divide and shape
7:10 Bake
8:00 Taste Test
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Gingersnap Cookie Recipe : Day 20 Trailer Park Christmas 2017
Classic Gingersnap Cookies : Day 20 Trailer Park Christmas 2017
Make a great classic gingersnap cookie on the 25 Days of Trailer Park Christmas.
Join Jolene Sugarbaker inside The Trailer Park Test Kitchen as she whips up a tasty cookie with the taste of Ginger and the Holiday!
Gingersnaps is a classic vintage recipe that uses Ginger and Molasses to make a great crunchy cookie with a zing!
In today's episode, Jolene shows you the basic recipe to make a Classic Gingersnap Cookie.
Who will you make these for?
Enjoy! Comment! Share! Merry Trailer Park Christmas
Chef Jolene Sugarbaker The Trailer Park Queen
Easy Thumbprint Jewel Apricot Walnut Cookies
These are one of my favorite cookies to bake , inspired by McCall's Cookie Collection these cookies are beautiful looking and so delicious! I doubled their recipe and added 1/4 cup of confectioners sugar, which I feel gives the cookie a more melt in your mouth texture. I find mixing everything in the processor incorporates all the ingredients better than mixing the batter by hand , just don't over process . This recipe will yield approximately 24 Yummy cookies .
Music By The Spera Brothers
Ingredients : 1 Cup Soft Butter Cut Up , 1/2 Cup Light Brown Sugar, 1/4 Cup Confectioners Sugar, 2 Eggs Separated , 2 Teaspoons Vanilla Extract, 2 Cups Unbleached Flour, , 1 and 1/2 Cups Finely Ground Walnuts and Apricot Preserves or whatever filling you are using.
HOW TO BAKE APRICOT PISTACHIO OATMEAL COOKIES | Baking Outside The Lines with Lani Halliday | S1 E2
⭐️????Baking Outside The Lines with Lani Halliday????⭐️
Season 1, Episode 2 | Pistachio Apricot Oatmeal Cookies : Gluten Free + Vegan
Released Jan. 27, 2021
Gluten-Free Baker Lani Halliday shares her relaxed and fun approach to baking thats rooted in classic technique and science-based swaps so that you can make all of the yummy pastries you desire, all Gluten-Free.
Link to an inexpensive scale (non-affiliate!):
SHOP for the Cookies here ????????
Shot + Edited by Tom Gorelik
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RECIPE ????????????????????????
1.5 cup /200g- Bobs Red Mill 1-to-1 GF Baking Mix
3 cup /250g- Oats
1t / 5g - Baking Soda
1t / 5g - Salt
1 cup / 190g - Vegetable Shortening
1/2 cup /40g - Oat Milk
1.5 cup / 280g - Granulated Sugar
1/4 cup / 60g - Aquafaba (drained juice from a can of chickpeas or cannellini beans)
2 Tablespoon / 40g - Molasses
3 Tablespoons / 40g - Vanilla Extract
1 cup / 150g - Pistachos
1/2 cup / 100g - Apricots
1 teaspoon / 5g - Cinnamon
1 teaspoon / 5g - Salt
In the bowl of your stand mixer fitted with a paddle attachment, cream together the shortening, sugar, salt, cinnamon and baking soda until light and fluffy.
With the mixer still going, stream in the aquafaba and add the rest of the ingredients and mix until well blended.
Cover and allow to hydrate for at least 30 minutes.
Preheat your oven to 350*f and line a baking sheet with parchment paper.
Scoop even-sized balls of dough and space evenly on lined sheet.
Bake for 10-15 minutes (depending on size), rotating at the 6 minute mark.
Cookies are done when they reach an internal temp of 200*f and are golden brown all over.
Remove from oven and allow to cool completely before enjoying!
White Chocolate Chip Cranberry Cookies Recipe
These White Chocolate Cranberry Cookies are a holiday staple! Sweet white chocolate chips paired with tart dried cranberries, these cookies are so delightful with their crisp edges and soft centers. This batter comes together quickly and easily with kitchen staples and requires no chill time.
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