Pumpkin & Apricot Cupcakes with apricot cream cheese topping scattered

a close up of a plate of food with some cake on the table in the background

Cook and stir until thickened, about 15 minutes. Cool completely. Divide dough in half. On a lightly floured surface, roll out each portion to 1/8-in thickness. Cut half of the dough with a floured 2-1/2-in. round cookie cutter. Cut second portion with a 2-1/2-in. doughnut cutter. Place 1 in. apart on ungreased baking sheets.

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Place 1/2 teaspoon of apricot preserves in the center of each circle (go light in the preserves or they'll just leak out). Carefully fold the dough in half over the preserves & pinch the edge to seal.

Pumpkin & Apricot Cupcakes with apricot cream cheese topping scattered

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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1. Mix butter, cream cheese, vanilla and sugar in a bowl, and beat with mixer until fluffy. Stir in flour and salt until a soft dough is formed. Cover and refrigerate 2-3 hours. 2. Preheat oven to 350. Spray cookie sheets with cooking spray, set aside. Roll dough to 1/8" thickness on lightly floured board. 3.

Apricot Cookies Recipe Allrecipes

3. Stir sugar into hot fruit: cook and stir till mixture boils and becomes smooth; cool. Divide chilled dough in half. 4. Roll each half to 10-inch squares; cut 2½-inch squares. Place tsp apricot filling in each square; bring up diagonal corners and seal. 5. Bake on ungreased cookie sheet at 375 F for 8-10 minutes. 6.

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Roll out dough onto a floured surface. Cut dough into 4-inch squares. Fill each square with approximately 1/2 teaspoon apricot jam. Take diagonal corners and fold them over the jam, to make the kolachy shape. Place the cookies onto a baking sheet lined with parchment paper. Bake cookies for 30 minutes until browned.

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Put 1 teaspoon of the preserves in the center of each square, fold over diagonally and seal the edges with the tines of a fork. Place on an ungreased baking sheet. Bake at 375 degrees F for 8 to 10 minutes or until edges are lightly browned. Allow to cool for 1 minute then transfer to wire racks to cool completely.

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Cream together butter and cream cheese, until light and fluffy, about 2 minutes. Slowly add in the flour and salt, mixing until incorporated but don't overmix. Roll dough into two balls and covered with plastic wrap. Chill for at least two hours. After two hours, remove from fridge and preheat oven to 375 degrees.

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Prep: Start by preheating the oven to 375°F. Then, line a cookie sheet with parchment paper or a silicon mat and set aside. Cookie dough: In large bowl, mix together the dry cookie mix, softened butter, orange extract and egg until soft dough forms. Next, stir in the dried apricots pieces until blended.

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Ingredients: ½ cup butter or margarine 4 oz sharp process American cheese grated 11/3 cups sifted all purpose flour 2 tbsp water 1 cup dried apricots 1 cup granula

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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.

An Austin Homestead Foldover Cookies

Cut in cream cheese and butter until mixture resembles coarse crumbs. Add sour cream, tossing with a fork until dough forms a ball. Cover and refrigerate for at least 1 hour. Meanwhile, in a large saucepan, combine the filling ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Uncover; simmer 7-9 minutes longer or until.

An Austin Homestead Foldover Cookies

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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In a large mixing bowl, whisk the egg, sugar, and vanilla until smooth. Add the cooled melted butter and mix until combined. Add the dry ingredients to the wet ingredients and mix until almost combined. Fold in the chopped apricots. Drop tablespoons of dough onto prepared baking sheets lined with parchment paper.

Apricot Coconut Crescent Cookies Recipe Crescent cookies, Crescent

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.

Apricot Raspberry Cookies Recipe That's Just Jeni Raspberry cookies

Instructions. Preheat oven to 325 degrees, with rack in center. Line a baking sheet with parchment paper. Place butter, confectioners' sugar, vanilla, flour, and salt in large mixing bowl. Stir well with a wooden spoon until mixture is combined but not too creamy. Stir in dried apricots.