How To make Sour Cream Apricot Cookies
1 cup butter or margarine
1 1/2 cups granulated sugar
1 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1 carton (8 oz.) dairy sour cream
1/2 cup apricot preserves
3 1/4 cups all-purpose flour
Apricot preserves, melted -- optional
1. In a large mixing bowl beat butter with an electric mixer on medium to high speed about 30 seconds or until softened. Add the sugar, baking soda, and salt. Beat until combined. Beat in eggs, sour cream, and apricot preserves until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
2. Drop dough from a rounded teaspoon 2 inches apart on an ungreased cookie sheet. Bake in 350 oven for 8 to 10 minutes or until edges are lightly browned. Cool on cookie sheet for 1 minute. Remove cookies from cookie sheet and cool on a wire rack. Store in layers separated by waxed paper in an airtight container in the refrigerator for up to 3 days. Just before serving, if desired, brush with melted apricot preserves. To melt preserves, heat them in a saucepan over low heat, stirring constantly. Makes about 60.
How To make Sour Cream Apricot Cookies's Videos
How to make Betty's Rugelach (Apricot and Raspberry pastries).mpg
How to make the Jewish holiday treat Rugelach (Traditional recipe is made with Apricot jam). Betty Bannerman Busciglio demonstrates how to make both the Apricot and Raspberry types. Perfect in her home as part of her extensive Christmas Cookie platters.Vist her website for full details bettyskitchenfare.com. Ingredients included at the end of the video.
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SLOVENIAN KIFLICE | JAM FILLED CRESCENT COOKIE RECIPE
Episode 24: These delicious Crescent Cookies are a must for your Christmas Cookie Platter. They are so versatile. They can be filled with practically any filling of your choice. In Slovenian we call them ‘kiflice’. Michelle takes us on a journey and shares her families 3 favourite fillings:
Nutella Chocolate Hazelnut Spread, plum jam & walnut filling. You will find yourself having to make more than just one batch. They will disappear right before your eyes!
• 3 egg yolks
• 1 cup white granulated sugar
• 250g (or 1 + 1/4 cups) softened butter
• Zest from 1 lemon
• 1-2 Tbsp lemon juice or rum
• 1 package of vanilla sugar or 1/2 tsp vanilla extract
• 1 cup of sour cream
• 1 tsp baking powder
• 500g (or 4 cups) of all purpose flour (more if required)
Filling: Plum jam, Chocolate hazelnut, Walnut filling, or any other preferred filling
+ Extra flour
+ Icing (confectioners) sugar for dusting
Walnut filling:
1/2 cup water
1 cup sugar
1 Tbsp of lemon zest
1 pound walnuts, finely ground
*To make the filling: In a small saucepan, bring water and sugar to a boil. Add zest and let simmer for about 5 minutes. Remove from heat and cool. Combine cooled syrup with ground nuts until thoroughly mixed.
???? Print Recipe Here:
1. Mix the egg yolks and sugar until you get a nice creamy consistency.
2. Add butter, lemon zest, lemon juice (or rum), vanilla sugar, sour cream & baking powder. Mix until well combined.
3. Add flour only 1 cup at a time, this recipe requires only about 4 cups of flour (500g). We don't want this dough to form completely into ball but rather you want it to be able to form a ball when you bring it together with your hands.
4. Wrap the dough in clear plastic wrap and place it in the refrigerator for about 30 minutes.
*This dough should not be placed in the fridge over night it will become too hard and it won't be easy to work with.
5. Separate the dough into 3 equal portions. Place 2 of them back into the fridge.
6. Dust the surface with a little bit of flour and roll out the dough into a round circle and it should be about 1/4 in thickness. Using a dinner plate and a pizza cutter to trace and cut around the dinner plate. *My dinner plate is about 11 large. Cut the dough into 8 triangular pieces (like a pizza)
7. Drop a teaspoon of your favourite filling onto each triangle. Start rolling it up by the wider end.
8. Place them seam side down onto a baking tray that has been lined by parchment paper.
9. Place in a 350 degree preheated oven for 15-20 minutes.
10. The cookies are done when they have a nice golden colour around the edges. They should remain slightly pale and not too dark.
11. Transfer them onto a wire rack to cool down. Dust them with some icing sugar before serving!
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Easy cookies.Cookies from chocolates with dried apricots
Easy cookies.. Cookies from chocolates with dried apricots and vanilla
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Ingredients
Butter - 100-120 g.
Chocolates - 120 g.
Sour cream - 80 g.
Vanilla - a pinch
Wheat flour - 200 g.
Soda - 0,5 tsps.
Dried apricots - 200 g.
Salt - a pinch.
Way of preparation
1
To kindle butter, to add to it chocolates, so far it is hotter.
To stir to uniformity. To add sour cream, a pinch of salt and vanilla, again to stir, and then to pour out flour with soda.
2
To knead dough a shovel that is very convenient - it fat therefore doesn't stick. It is better to mix well but even if to be emitted oil after cold - not terribly as it isn't reflected in quality. To send dough to the refrigerator at least for an hour, and meanwhile to wash and dry dried apricots.
3
When dough is ready, to break off such slice that in it it was possible to wrap dried apricots. Dough is very plastic.
4
To bake chocolate cookies about 20-25 minutes at 350F.
5
To cool on a lattice.
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Bon appetit! Easy cookies..
How to bake Apricot cookies
Inspired by the famous Italian Peach Cookies, these Apricot cookies are very delicious and perfect for all occasions and parties.
Ingredients
The dough
1 and 2/3 cup all-purpose flour (210g)
1 and 1/2 tsp baking powder (6g)
1/2 cup softened butter (110g)
1/2 cup powdered sugar (60g)
1 egg
3 tbs sour cream (45g)
1 lemon zest
1 tsp vanilla powder or extract
salt
Filling
1/4 cup dried coconuts (30g)
1/4 cup ground walnuts (30g)
1/2 cup apricot jam (120g)
reserved cookie crumbs
Decoration
orange blossom water
red and yellow food coloring
fine sugar or ground coconuts
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Easy Walnut Rugelach Filled Pastry Recipe | Filled Cookies
This walnut rugelach are soft, crumbly and flaky. Rugelach (a.k.a. ‘rogaliki’) are the perfect cookies and are surprisingly easy to make (the cookie dough will surprise you)!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
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Ingredients for Walnut Rugelach Recipe:
►1 cup (16 Tbsp) unsalted butter, melted (not hot)
►1 cup (8oz) warm milk (2% or whole milk)
►4 cups (500 grams) all-purpose flour, measured correctly*
►3/4 Tbsp active dry yeast
Ingredients for Rugelach Filling/ Topping:
►10 oz apricot preserves
►1 cup Fisher walnuts**
►3/4 cup dried cranberries/ craisins, dried cherries, currants, or golden raisins
►2 Tbsp granulated sugar
►1 tsp ground cinnamon
►Powdered sugar to generously dust cookies
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