Bow Tie Cookies with Apricot Preserves Recipe FineCooking

Apricot Jam Filled Sugar Cookies Recipe

Preheat the oven to 350°F/175°C. Line the baking sheets with parchment paper. Cut cookies: Divide the dough in half and place one portion on a lightly floured surface. Use a floured rolling pin to roll it to approximately 0.10 inches/ 3 mm thick. Then, cut out the cookies from the rolled dough using the cookie cutter.

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Add the dry ingredients in a food processor and pulse until mixed. Add the cheese and room temperature butter to the flour mixture then pulse until a soft dough forms. Using a teaspoon, scoop a bit of cookie dough and form into a 2cm/1-inch balls. Place on baking sheets lined with parchment paper.

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Preheat the oven to 350 degrees F (175 degrees C). Roll dough on a lightly floured surface to a thickness of 1/4 inch. Cut dough into circles with a round cookie cutter or glass. Using the tip of a teaspoon, place a small drop of apricot preserves into the middle of each circle. Brush the edges with water and fold the dough in half into a half.

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Scrape down the bowl and paddle. With the mixer on low, gradually mix in the flour until a smooth dough forms. Turn out onto a lightly floured work surface and knead the dough gently to form a ball. Divide the dough in thirds, wrap each in plastic or waxed paper, and flatten into squares. Refrigerate at least 4 hours or overnight.

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Make the apricot filling: Step 1: Place dried apricots in a small saucepan and pour in just enough water to cover the apricots. Boil until the apricots are soft. Do not let all the water evaporate. Add a little bit more to keep the filling from burning. Step 2: Add the sugar and continue to cook until thick.

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Line 2 cookie sheet pans with parchment paper. Roll a teaspoon of dough to make a ball about 1-½ to 2 inches in circumference. Using your thumb, go about ¾ of the way through the ball. Fill the hole with apricot preserves. Bake at 350°F (175°C or 180°C) for 11-13 minutes.

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Preheat the oven to 370F. Divide the dough in half. Roll each half into a 10 inch square, cut into 2-1/2 inch squares. Put a (very) scant teaspoon of the preserves in the center of each square, fold over diagonally to make a triangle and seal the edges by moistening with a tiny bit of water and sealing with the tines of a fork.

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Steps. 1. Heat oven to 350°F (325°F for dark or nonstick cookie sheet). In medium bowl, beat 1 cup butter, 3/4 cup powdered sugar and the vanilla with electric mixer on medium speed until smooth. Beat in flour until well blended. Stir in finely chopped apricots. 2.

Healthy Almond and Oat Thumbprint Cookies with Apricot Preserves

Using a fork, crimp the edges, and with a paring knife, create 4 little slits on top to resemble a pie. Sprinkle the tops with the turbinado sugar, and bake the cookie pies for about 13 minutes, until lightly golden along the edges and baked through. Allow to cool slightly, and serve slightly warm, or even room temp.

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STEP 1. Combine 1 cup butter, sugar, brown sugar and almond extract in bowl. Beat at medium speed until creamy. Add flour; beat at low speed until well mixed.

Spritz Cookies with Apricot Fruit Jam Jessica Gavin

Instructions. Preheat the oven to 350℉. Line baking sheets with parchment paper. In a large bowl, cream together the softened butter, sugar, and brown sugar for 1 minute using an electric handheld mixer or a stand mixer fitted with the paddle attachment on high speed.

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Roll each ball in granulated sugar and place 1-2 inches apart on the baking sheets. Make a "thumbprint" on each cookie by pressing the back of a teaspoon into the center of each dough ball. Fill each indentation with ½ teaspoon of apricot jam using a spoon or piping bag. ½ cup apricot jam. Bake for 12-14 minutes or until the bottoms are light.

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In a large mixing bowl, use a hand-held mixer to beat together the butter and the cream cheese until light and fluffy. Add the flour and salt. Beat into the butter mixture. Divide the cookie dough into four equal portions and flatten each portion to 1/2 inch thick. Wrap in plastic wrap and refrigerate for 2 hours.

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Add granulated sugar and beat on medium-high speed until smooth and creamy, about 2 minutes. Add the egg, lemon zest, vanilla extract, and almond extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.

Recipes Healthy Almond and Oat Thumbprint Cookies with Apricot

Line 2 large baking sheets with parchment paper. Beat shortening and sugar in a large bowl with an electric mixer on high speed until light and fluffy, 3 to 4 minutes. Add egg yolk and vanilla, and beat until just combined, about 1 minute. Reduce mixer speed to low; gradually add flour and salt, beating until combined, about 1 minute.

Apricot Sugar Cookie Pies

Bow Tie Cookies With Apricot Preserves Ingredients: 8 oz. Cream Cheese, softened; 8 oz. (1 cup ) Unsalted butter, softened; 2 1/2 Cups all purpose flour; 1 (12 oz.) Jar apricot preserves; 1 Egg beaten; Powdered sugar for dusting; Instructions: Add the softened cream cheese and butter to the bowl of a stand mixer fitted with a paddle attachment.