How To make Apricot Cream Cheese Cookies
1 1/2 c Margarine
1 1/2 c Sugar
8 oz Philadelphia cream cheese
2 Egg
2 tb Lemon juice
1 1/2 ts Lemon zest
4 1/2 c Flour
1 1/2 ts Baking powder
Apricot filling Sugar, confectioners
APRICOT FILLING:
11 oz Apricots, dried
1/2 c Sugar
Combine margarine, sugar and softened cream cheese mixing until well blended. Blend in eggs, lemon juice and rind. Add combined dry ingredients to cream cheese mixture and mix well and chill. Roll into medium size ball. Place on ungreased cookie sheet. Flaten slightly, indent center, put apricot filling in center. Bake 350 degrees for 15 minutes. Cool slightly and sprinkle powdered sugar on top. Fillling: Put 1 pkg. (11 oz.) apricots in saucepan and add water just cover. Add 1/2 cup (or to taste) sugar and bring to boil. Cover and simmer 10 minutes or until apricots are soft and most of water is absorbed. Force through sieve or whirl in blender. Makes 2 cups. per Carrie Naley Fidonet HOME_COOKING echo
How To make Apricot Cream Cheese Cookies's Videos
Easy Jam Filled Cookies | Thumbprint Cookies - Melts in your mouth
#jamfilledcookies #thumbprintcookies #buttercookies #christmascookies #holidaycookies #spiceandtreats
Thumbprint cookies are jam-filled cookies originally from Sweden. They are quick to bake and take minimum prep-time.
Subscribe:
Follow us on Instagram:
Polish Kolaczki (Filled Cookies)
A soft rich dough filled with fruit preserves, nuts or poppyseeds. Kołaczki are a traditional favorite in Poland and Central Europe.
In this video, I walk you through making the dough, prepare a nut filling, and talk about other fillings you might use.
We’ll roll out the Kołaczki dough and talk about several options for cutting it into 2-inch squares. I’ll share tips to ensure your cookies stay folded over while baking.
You’ll want to include these for Christmas and your baking for other special occasions. I bake them ahead of time and freeze until the day I need them. Dust them with powdered sugar just before serving.
Ingredients for dough
1 1/2 cups butter (340g), softened
8 ounces cream cheese (225 g), softened
3 cups all-purpose flour (360 g)
1/2 teaspoon salt
Cream the butter and cream cheese. Incorporate the flour and salt. Chill the dough for at least an hour or over night. Roll the dough to 1/4-inch thick and cut into 2-inch squares. Put 1/2-1 teaspoon of your favorite filling to the center. Lift up two opposing corners, pinch them together with a dab of water. Fold the point to one side. Bake at 350 F (180 C). Cool, dust with powdered sugar.
Nut filling Ingredients
8 ounces walnuts (225g)
1 cup sugar (200 g)
1 egg white
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Add a few drops of water (if needed)
Finely chop the walnuts with a knife or steel blade in a food processor. Add the sugar, egg white, and extracts. If you mixture is too dry (not coming together) add a few drops of water. Use for Kołaczki or other recipes.
You’ll find koŁaczki and a different filling recipe on my website at
Traditional, delicious and fun to make Rugelach Cookies
Our most delicious rolled Rugelach Cookie recipe!
Get the full RECIPE:
Rugelach is well known around the world and a favorite with my family. Made with a highly enriched cream cheese dough rolled up with a sweet filling with apricot preserves, nuts, chocolate and cinnamon. The finished pastries are often dusted with powdered sugar. These are so delicious and perfect for the holidays.
#rugelach
#howtomakerugelach
#bestrugelach
#holidaycookies
#pastries
#homemaderugelach
Easy Kolache Cookie Recipe
#cookie #food #recipe
Read Full Recipe:
Jam Filled Cream Cheese Cookies | Kołaczki Recipe
Originated in Eastern Europe, these butter cookies are made with a pastry-like cream cheese dough and filled with jam.
Ingredients:
cream cheese - 3 ounces, softened
butter - 90g, softened
powdered sugar - 30g
flour - 150g
jam - 160g, chilled
Preparation:
1. In a mixing bowl combine the butter and cream cheese; beat until fluffy. Add in confectioners sugar and vanilla, beat until combined.
2. Add flour and beat until combined. Shape the dough into a disk and a wrap in plastic wrap. Refrigerate for at least one hour.
3. Dust a work surface with powdered sugar. Roll the dough to 1/4 inch thickness.
4. Cut the dough into 2 1/2 inch squares. Spread about 1 tsp of filling to the middle of each square. Dab a bit of water on one of the corners without filling and seal it in the center with the other corner. Place on prepared pan.
5. Bake at 350 F for 14-18 minutes, until golden brown. Transfer cookies to the cooling racks to cool completely.
6. Dust cooled cookies with powdered sugar before serving. If you will not be serving right away, wait to dust until right before serving.
Bon Appétit!
The BEST Raspberry Cheesecake Thumbprint Cookies (5-Ingredients ONLY)
Follow us on our Instagram: These 5-Ingredient Raspberry Cheesecake Thumbprint Cookies are so flavorful and basically melt in your mouth!!! An easy cookie recipe you'll make over and over again!
Ingredients:
4 ounces cream cheese, softened
8 tablespoons salted butter, at room temperature
1/2 cup + 3 tablespoons sugar
1 cup + 3 tablespoons flour
1/4 cup raspberry preserves
Instructions:
step 1: In a large bowl, beat cream cheese and butter until light and fluffy, scraping down the sides as needed.
step 2: Add the sugar and beat well.
step 3: Add in flour, a small bit at a time, beating in on low speed, just until incorporated.
step 4: Cover bowl with plastic wrap and place in the refrigerator for at least 45 minutes, and up to 2 hours.
step 5: 30 minutes prior to baking, preheat oven to 375 degrees (F).
step 6: Line a large baking sheet with parchment paper.
step 7: Using a cookie scoop, scoop out 1 tablespoon sized balls of dough, roll them into rounds, and place them on the cookie sheet. Lightly press your thumb in the center of each round. Fill each indentation with a 1/2 teaspoon of jam.
step 8: Place pan in the oven to bake for 11 to 12 minutes, or until just golden at the edges. They will still be very soft when you remove them from the oven - that's a good thing!
Cool on the baking sheet for 10 full minutes, then very carefully transfer to a cooling rack to cool completely.