Apricot Chip Triangles Recipes

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APRICOT-FILLED TRIANGLES



Apricot-Filled Triangles image

Traditionally called hamantaschen, these crisp, buttery triangle cookies truly do melt in your mouth. It's a good thing this classic Jewish dessert recipe makes a big batch because no one can stop after eating just one! -Mildred Lorence, Carlisle, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield about 6 dozen.

Number Of Ingredients 13

1 pound dried apricots (2-1/2 cups)
1-1/2 cups water
1/2 cup sugar
DOUGH:
2/3 cup shortening
3 tablespoons 2% milk
1-1/3 cups sugar
2 large eggs, room temperature
1 teaspoon lemon extract
4 cups cake flour
2 teaspoons baking powder
1 teaspoon salt
Confectioners' sugar, optional

Steps:

  • In a small saucepan, cook apricots and water over low heat for 45 minutes or until the water is absorbed and apricots are soft. Cool slightly; transfer to a blender. Cover and process until smooth. Add sugar; cover and process until blended. Set aside., In a large saucepan over low heat, melt shortening with milk. Remove from the heat; stir in sugar. Add 1 egg at a time, whisking well after each addition. Stir in extract. Combine the flour, baking powder and salt; gradually add to the saucepan and mix well. Cover and refrigerate for 4 hours or until easy to handle. , On a lightly floured surface, roll out to 1/8-in. thickness. Cut with a floured 3-in. round cookie cutter. Place 1 teaspoon apricot filling in the center of each. Bring 3 edges together over filling, overlapping slightly (a small portion of filling will show in the center); pinch edges gently. Place 1 in. apart on ungreased baking sheets. , Bake at 400° for 8-10 minutes or until golden brown. Remove to wire racks to cool. Dust with confectioners' sugar if desired.

Nutrition Facts : Calories 81 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 49mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.

CHOCOLATE CHIP-APRICOT COOKIES



Chocolate Chip-Apricot Cookies image

Dried apricots add an alluring surprise to the traditional chocolate chip cookie.

Provided by Food Network Kitchen

Time 1h45m

Yield about 2 dozen cookies

Number Of Ingredients 10

1 stick (8 tablespoons) unsalted butter, at room temperature
1/3 cup packed light brown sugar
1/3 cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg
1 1/4 cups all-purpose flour (see Cook's Note)
1/2 teaspoon baking soda
1/2 teaspoon fine salt
3/4 cup semisweet chocolate chips
1/4 cup roughly chopped dried apricots

Steps:

  • Beat the butter, brown sugar and granulated sugar with an electric mixer on medium speed in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
  • Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the chocolate chips and dried apricots.
  • Line 2 baking sheets with parchment paper. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange the balls about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
  • Position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
  • Bake the cookies until they are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.

APRICOT-FILLED TRIANGLES



Apricot-filled Triangles image

It's a good thing this recipe makes a big batch because no one can stop eating just one! These crisp buttery cookies truly do melt in your mouth.

Provided by Allrecipes Member

Time 1h25m

Yield 36

Number Of Ingredients 11

1 pound dried apricots
1 ½ cups water
½ cup sugar
⅔ cup shortening
3 tablespoons milk
1 ⅓ cups sugar
2 large eggs eggs
1 teaspoon lemon extract
4 cups cake flour
2 teaspoons baking powder
1 teaspoon salt

Steps:

  • In a saucepan, cook the apricots and water over low heat for 45 minutes or until the water is absorbed and apricots are soft. Cool sightly; transfer to a blender or food processor. Cover and process until smooth. Add sugar; cover and process until blended. Set aside.
  • In a large saucepan over low heat, melt shortening and milk. Remove from the heat; stir in sugar. Add eggs, one at a time, whisking well after each addition. Stir in extract. Combine flour, baking powder and salt; gradually add to the saucepan. Cover and refrigerate for 4 hours or until easy to handle. On a lightly floured surface, roll out to 1/8-in. thickness. Cut with a 3-in. round cookie cutter dipped in flour. Place 1 teaspoon apricot filling in the center of each. Bring three edges together over filling, overlapping slightly (a small portion of filling will show in the center); pinch edges gently. Place 1 in. apart on ungreased baking sheets. Bake at 400 degrees F for 8-10 minutes or until golden brown. Remove to wire racks to cool.

Nutrition Facts : Calories 166 calories, Carbohydrate 30.7 g, Cholesterol 10.4 mg, Fat 4.3 g, Fiber 1.2 g, Protein 2.1 g, SaturatedFat 1.1 g, Sodium 87.4 mg, Sugar 17 g

CHOCOLATE CHIP APRICOT BARS



Chocolate Chip Apricot Bars image

Categories     Food Processor     Chocolate     Dessert     Bake     Kid-Friendly     Apricot     Pecan     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 16 bars

Number Of Ingredients 13

For apricot filling
6 ounces dried apricots (about 1 cup firmly packed), chopped fine
1/4 cup granulated sugar
3/4 cup water
1 teaspoon vanilla extract
For chocolate chip mixture
1 1/3 cups pecans (about 4 ounces)
1 cup all-purpose flour
2/3 cup firmly packed light brown sugar
1/2 teaspoon salt
2/3 cup semisweet chocolate chips
1 stick (1/2 cup) cold unsalted butter, cut into bits
confectioners' sugar for sprinkling bars

Steps:

  • Make apricot filling:
  • In a 1 1/2-quart heavy saucepan combine apricots, granulated sugar, and water and simmer, covered, 15 minutes. Remove lid and simmer mixture, stirring and mashing apricots, until excess liquid is evaporated and filling is thickened. Stir in vanilla.
  • Preheat oven to 350°F. and grease and flour an 8-inch-square baking pan, knocking out excess flour.
  • Make chocolate chip mixture:
  • In a shallow baking pan toast pecans in middle of oven until golden brown, 8 to 10 minutes, and cool. In a food processor pulse pecans, flour, brown sugar, and salt until pecans are coarsely chopped. Add chocolate chips and butter and pulse until pecan mixture resembles coarse crumbs.
  • Press about half of chocolate chip mixture onto bottom of prepared baking pan and spread evenly with apricot filling. Crumble remaining chocolate chip mixture evenly over apricot filling, pressing it down slightly, and bake confection in middle of oven 1 hour, or until golden. Cool confection completely in pan on a rack. Sprinkle confection with confectioners' sugar and cut into 16 bars.

CHOCOLATE CHIP APRICOT COOKIES



Chocolate Chip Apricot Cookies image

Very yummy chocolate chip cookies with the goodness of apricot bits.

Provided by ABBY21

Categories     Desserts     Cookies     Fruit Cookie Recipes     Apricot

Time 25m

Yield 36

Number Of Ingredients 10

1 ⅛ cups all-purpose flour
½ teaspoon baking soda
½ cup butter, softened
½ cup turbinado sugar
½ cup packed brown sugar
1 egg, lightly beaten
1 ½ teaspoons vanilla extract
¼ teaspoon salt
1 cup chocolate chips
1 cup chopped dried apricots

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
  • Mix the flour and baking soda in a bowl. In a separate bowl, beat together the butter, turbinado sugar, and brown sugar until fluffy, then beat in the egg, vanilla, and salt. Stir the flour and baking soda into the butter mixture. Fold in the chocolate chips and apricots. Drop by rounded teaspoonfuls onto the cookie sheet.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 92.2 calories, Carbohydrate 13.9 g, Cholesterol 11.9 mg, Fat 4.2 g, Fiber 0.6 g, Protein 0.9 g, SaturatedFat 2.5 g, Sodium 56.6 mg, Sugar 10.1 g

APRICOT CHOCOLATE CHIP CAKE



Apricot Chocolate Chip Cake image

Make and share this Apricot Chocolate Chip Cake recipe from Food.com.

Provided by dale7793

Categories     Dessert

Time 2h15m

Yield 1 cake

Number Of Ingredients 9

1 cup finely chopped dried apricot
1 cup apricot nectar
125 g butter
2/3 cup raw sugar
2 eggs, separated
1 1/2 cups coconut
1 1/2 cups flour
3 teaspoons baking powder
1/2 cup chocolate chips

Steps:

  • Grease and line a round cake pan.
  • Combine dried apricots and nectar in a bowl and stand for 1 hour.
  • Cream butter and sugar until light and fluffy.
  • Beat in egg yolks one at a time.
  • Stir in coconut, then half of the flour and baking powder and half the apricot mixture.
  • Stir in remaining flour, baking powder and apricot and all the choc chips.
  • Beat the egg whites in a small bowl until soft peaks forms, fold gently into cake mixture and spread batter into cake pan.
  • Bake in preheated 350 degree F (180 degree C) oven for 1 1/4 hours.
  • Stand for 5 minutes then turn onto a rack to cool.
  • Dust with icing sugar to serve if desired.

Nutrition Facts : Calories 3944.2, Fat 221, SaturatedFat 155.2, Cholesterol 690.1, Sodium 2025.6, Carbohydrate 481.9, Fiber 41.8, Sugar 294.5, Protein 50.7

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