How to make Apricot Crescent Cookies Kiflice Kipfel European Recipe crescent-shaped sweet treats
Classic European Cookie, melt in your mouth deliciousness. Not too sweet, just perfect! Made with Apricot Preserves. One of our family's favorite cookie! A Xmas tradition. Everyone just loves these!! Kiflice or Kipfel is a crescent-shaped cookie and easy to make.
INGREDIENTS:
4 Cups of flour
SMUCKERS apricot preserves I get mine at Walmart or any Apricot jam will do.
1 cup sour cream add more if needed. (I said 1 1/4 in the video, but try just the 1 cup first)
2 eggs
1 pck vanilla sugar ( I get mime on Amazon)
2 Sticks of butter (unsalted butter) I get mine at walmart or Winco
Icing sugar for dusting the cookies
You will need a rolling pin
Pizza cutter
BAKE AT 350F for 15 min.
APRICOT SANDWICH COOKIES | SABLEH/LINDZER
These cookies look impressive, but are quite easy to make! Make them with your favorite choice of filling.
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Ingredients:
(makes about 40 cookies)
- 2 cups powdered sugar
- 4 cups all-purpose flour
- 1lb butter, softened
- 3 tbsp. Alcohol of your choice (we used vodka)
- 1 packet (0.32 oz./9g) vanilla sugar powder or 2 tsp. Vanilla extract
- ¼ tsp. Salt
Filling:
- Jam/chocolate spread/marshmallow fluff be creative!
- Traditionally made with apricot jam
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Stock Media provided by Sound_background / Pond5
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OATMEAL APRICOT COOKIES: Easy and Delicious, Perfect for Holiday Baking
If you're up for some holiday baking, you need to try these Oatmeal Apricot Cookies. They're soft and chewey and so delicious. Read on for the easy recipe.
Oatmeal Apricot Cookies
1 cup of sugar
1 cup of brown sugar
1 cup of butter, softened
2 eggs
2 cups of flour
3 cups quick oats
1 tsp. cinnamon
1 tsp. baking soda
2 cups chopped dried apricots
1/2 - 1 cup of chopped pecans or walnuts (optional)
Place all dry ingredients in a medium size bowl, then mix and set aside. In separate large bowl, cream butter with electric mixer. Add sugar, brown sugar and eggs to butter and continue mixing until well combined. Begin adding dry ingredients a little at a time to wet ingredients and mix until you're left with a consistent cookie dough. Fold in chopped apricots and pecans/walnuts. Drop dough by teaspoonful onto ungreased cookie sheet and bake at 350º for 15 minutes, or until edges of cookie are golden brown.
This recipe yields 40-50 cookies.
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FLAKY APRICOT KOLACHES: Hungarian kolaches with cream cheese pastry dough recipe!
Traditional Apricot Kolaches with cream cheese pastry dough are within your reach thanks to this easy tutorial by Professional Pastry Chef Lindsey Farr! Eastern European Apricot Kolaches, or apricot kiffles, are jam filled cream cheese pastry dough cookies often made around the holidays. These delicious, and adorable, cookies are often made as Christmas cookies, so earmark this recipe for your Christmas cookies recipes folder because fruit kolaches are where it’s at!
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Chapters:
00:00 Intro to Apricot Kolaches
00:21 Make our dough and chill
00:56 Make our filling and cool
05:10 Roll out dough and cut
06:53 Assemble and bake
08:59 Time to try!
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TOOLS USED IN THIS VIDEO:
o All Clad 3 qt Pot:
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o Reynolds 912 Foodservice Clear Plastic Wrap Film:
o OXO Good Grips 3-Piece Wooden Utensil Set:
o Ateco Small offset spatula:
o KitchenAid Stand Mixer with 6-Quart Bowl:
o Parchment Paper Sheets:
o The BEST kitchen scale:
o Clear Ingredient Bowls:
o Half Sheet Pans:
o Straight Rolling Pin:
o French Rolling Pin:
o Pastry Wheel Cutter:
o 5 Wheel Pastry Cutter (If you’re fancy – or awesome):
SPECIAL INGREDIENTS USED IN THIS VIDEO:
o Kosher Salt, yes it matters:
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This flaky apricot kolaches with cream cheese pastry dough recipe is going to blow your mind. Since these are apricot kolaches with cream cheese crust, this tutorial is inherently also for cream cheese pastry dough with a professional pastry chef’s own cream cheese pastry recipe for cookie dough. These Apricot Kolaches are one of those Christmas cookies easy and also impressive easy recipes for dessert!
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Polish Kolaczki Cookies
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INGREDIENTS:
1 cup (2 sticks, 226 gr) unsalted butter, room temp
8 oz (225 gr) cream cheese, room temp
1/4 tsp vanilla extract
1/2 tsp kosher salt
2 1/4 cups (270 gr) all purpose flour (measured properly by spooning into measuring cups without packing down and leveling off)
solo brand filling of choice
powdered sugar for rolling and dusting
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Kolaczki cookies are a traditional Polish cream cheese cookie. The cookie dough almost mimics a pastry and is filled with a variety of fillings such as apricot, prune, cherry, almond, poppy seed, and more!
I had never tasted or even heard of a kolaczki cookie until I met my husband. Every holiday season his mother makes these traditional polish cream cheese cookies and they are divine. His family is not Polish themselves, but his parents grew up on the south side of Chicago and these cookies were popular in the area.
In researching this cookie I learned that there are many different spellings including kolaczki, kolachky, kolachy, and kolacky. But however you spell it, the cookie starts with a cream cheese dough that is rolled out and filled with all kinds of fillings.
WHY THESE COOKIES ARE ONE OF MY FAVORITE HOLIDAY COOKIES…
The dough requires very few ingredients
They taste like a fancy pastry, but are much easier to make!
One batch makes a lot of cookies- perfect for sharing or putting in a cookie tin!
The assembly process is best done with a crowd! Make them with kids or other friends and family!
#baking #bakerbettie #christmascookie
APRICOT & ALMOND COOKIES **Easy to make & delicious**
RECIPE BELOW :
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RECIPE
MAKES 16
100g dried apricots, diced
100g almond meal
1/2 (170g) cup sugar
1/3 (120g) cup plain flour
2 egg whites, at room temperature
Preheat the oven to 170C and line two baking trays with non-stick baking paper.
Place the egg white in mixer and whisk until frothy. Set aside.
Place the apricots, almond meal, sugar and flour in bowl and mix well to combine. Add egg white, and mix well to combine.
Take 2 tablespoonfuls and shape into a ball and slightly flatten. Place on greaseproof paper.
Bake for 12-15mins, or until the cookie is set and light brown on the bottom. Leave to cool on the tray for 5 mins before transferring to a wire rack to cool completely.