How To make Apricot Filled Cookies
2 1/2 c All-purpose flour
1/2 ts Baking powder
1 c Salted butter; softened
1 c White sugar
1 lg Egg
2 ts Vanilla extract
1 c Apricot preserves
Preheat oven to 300 degrees. Mix together flour and baking powder and mix well. Set aside. Cream together butter and sugar. Add egg and vanilla and beat on medium until smooth. Add flour mixture and blend on low until well blended. Dough should be firm. Scoop tablespoons of dough, roll into 1 inch balls and place on ungreased baking sheets about 1 inch apart. Using your thumb or a small melon baller, make a depression in center of each ball, creating a well. Do not go all the way through dough to cookie sheet. Fill center well with apricot preserves. Bake 20-25 minutes until light golden brown. Transfer to cool flat surface. THE DESSERT SHOW SHOW #DS3167 -----
How To make Apricot Filled Cookies's Videos
Cocoa cookies with apricot filling
Grandma's Slovenian Kifle Apricot & Nut Horns
I take you step by step through making my grandmothers homemade Slovenian Kifle Apricot & nut horns . The best Christmas cookies. Please hit Like & Subscribe if you liked and want to see more from me,
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Apple and Apricot Filled Cookies
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INGREDIENT:
4 apples
Half a cup of sugar
Half a cup of walnuts
8 dried apricots
4 dried figs
2 tablespoons of raisins
1 teaspoon cinnamon
For the cookie dough:
1 egg yolk
100 g melted butter
1 cup of oil
1 cup of yogurt
1 pack of baking powder
flour enough for a cookie dough
For the topping:
1 egg white
1 cup of chopped walnuts
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Polish Christmas Cookies - Kolaczki Swiateczne - Recipe #124
Kolaczki are delicate pastry filled with different kind of filling. I am preparing my Christmas version filled with plum butter and poppy seed feeling!
Recipe for poppy seed filling:
Recipe for plum butter:
Merry Christmas!
Full recipe with all ingredients and instructions you can find at:
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Ingredients:
230 g, 1 cup of butter, 2 sticks - room temperature
250 g of cream cheese - room temperature
2 cups all purpose flour
1 /2 teaspoon salt
1/3 cup of poppy filling
1/3 cup of plum butter
icing sugar for rolling and serving
Instructions:
In a large mixing bowl, cream together the butter and cream cheese. Mix until smooth.
Mix flour and salt together.
Gradually add in the flour, sifting, beat until a soft dough forms.
Separate dough into 4 balls and wrap each in saran wrap. Refrigerate for 24 hrs.
Preheat your oven to 180 degrees C or 350 degrees F.
Roll out the dough on a surface lightly dusted with powdered sugar until about 1/4-inch thick. Work in small batches, keeping the rest of dough in the fridge. If the dough gets too sticky as you are working with it, place it back in the fridge.
Cut the dough into more or less 6 cm or two-inch squares.
Place about a teaspoon of the plum butter or poppy seed filling in the center of each dough square. Bring two opposite corners of the dough together over the filling to form a roll. Pinch the corners together. You can also place a tsp of filling on a corner of a square and roll it up like a crescent roll.
Place the cookies on ungreased cookie sheets.
Bake for 10 to 12 minutes or until lightly browned. Dust with powdered sugar while warm.
Allow to cool completely on a wire rack.
Enjoy!
Easy Thumbprint Cookies | Apricot Jam Filled Cookies | LET'S TRY IT
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THUMBPRINT COOKIES | JAM FILLED COOKIES
INGREDIENTS
220 g Butter
80 g Sugar
1 Egg Yolk
1/4 tsp Salt
1 tsp Vanilla Extract
260 g All Purpose Flour
Apricot Jam
Bake at 180 C° for 15 minutes
ENJOY !
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4 INGREDIENTS COOKIES
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Buttery Apricot & Pineapple Thumbprint Cookies Recipe
Very basic pantry ingredients for this recipe. Now that we should stay home, why not make the best of it? Bake up these delicious Buttery Apricot & Pineapple Thumbprint Cookies for dessert, the kids will love them. Get them involved with filling them with the jam. Thank you for watching.
Please be safe, stay home.
#virtualkitchenwithlaura #thumbprintcookies
Items used in video;
Cookie scoop
Cookie Trays
almond extract
vanilla extract
Jams
pecans
parchment paper
Recipe;
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine salt
3/4 cup unsalted butter (1 1/2 sticks), softened
2/3 cup sugar, plus more for rolling
1 large egg
1/2 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1/3 cup raspberry, cherry or strawberry jam or any jam you like
1 cup finally chopped pecans
Directions
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
Whisk the flour, baking powder and salt together in a bowl.
In another bowl, whip the butter and the sugar with a hand-held mixer or stand mixer until fluffy, about 5 minutes. Beat in the egg and vanilla and almond extract until just combined. Slowly beat in the dry ingredients. Don’t over mix. Scoop the dough into 1-inch balls with a cookie scoop or spoon and roll in pecans. Place about 2-inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2-inch deep. Fill each indentation with about 3/4 teaspoon jam.
Bake cookies until the edges are golden, about 15-18 minutes. Turn cookie sheets halfway through baking. Cool cookies on the baking sheets.
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Laura Sanchez
PO Box 701131
San Antonio, TX 78270
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