Apricot Pecan Cookies Recipes

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FAMILY FAVORITE CHEWY APRICOT PECAN OATMEAL COOKIES



Family Favorite Chewy Apricot Pecan Oatmeal Cookies image

It was my turn to make the fellowship treat for church. Between Sunday School and the morning service we have a short coffee break where we enjoy coffee, juice and some sort of coffee cake etc... I wanted something some what healthy that everyone could easily grab. I had a big container of oatmeal and dried apricots in the pantry and used them as my jumping point. These even make a fantastic breakfast cookie!

Provided by Chef Buggsy Mate

Categories     Dessert

Time 1h

Yield 36 cookies, 12 serving(s)

Number Of Ingredients 15

1/2 cup butter, softened
1/2 cup shortening
1 tablespoon water
1 1/2 cups flour
1 teaspoon baking powder (not baking soda)
1/2 teaspoon salt
1/2 teaspoon cinnamon, slightly rounded
2 1/2 cups oatmeal
3/4 cup light brown sugar (not packed)
1/8 cup granulated sugar
2 eggs
1 tablespoon honey
2 teaspoons vanilla
1 1/2 cups chopped dried apricots
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees.
  • Line baking sheets with parchment paper.
  • Mix the flour, baking powder, slat, cinnamon, and oatmeal.
  • Beat the butter, shortening, water and sugars together until light and fluffy.
  • Add the eggs and beat well, scraping down the sides of bowl when needed. Beat in the honey and vanilla until fully blended.
  • Add the flour mixture in two additions, beating each until well combined.
  • Stir in the chopped apricots and pecans.
  • Drop by tablespoonfuls about 2 inches apart on cookie sheets.
  • Bake until the centers of the cookies are soft and no longer look wet; about 9-11 minutes.
  • Let cool on the pan for 5 minutes, then transfer to a cooling rack.

APRICOT PECAN TASSIES



Apricot Pecan Tassies image

I've made these great one-bite apricot pecan "pies" for my Christmas gift trays for a couple of years and always get rave reviews. I love the dried apricots, but you could substitute almost any dried fruit you like. I got this recipe from a Christmas Cookie cookbook that credits the recipe to the California Apricot Advisory Board.

Provided by MarlaM

Categories     Dessert

Time 1h15m

Yield 24 serving(s)

Number Of Ingredients 10

1 cup all-purpose flour
1/2 cup butter, cut into pieces
6 tablespoons reduced calorie cream cheese
3/4 cup light brown sugar, firmly packed
1 egg, lightly beaten
1 tablespoon butter, softened
1/2 teaspoon vanilla
1/4 teaspoon salt
2/3 cup dried apricot halves, diced (about 4 oz)
1/3 cup pecans, chopped

Steps:

  • For Base:.
  • In food processor, combine flour, 1/2 cup butter and cream cheese; process until mixture forms a large ball. Wrap dough in plastic wrap and chill for at least 15 minutes.
  • For Filling:.
  • Combine brown sugar, egg, 1 tbsp buter, vanilla and salt in a bowl until smooth. Stir in apricots and nuts.
  • Preheat oven to 325°F Shape dough into 2 dozen 1 inch balls and place in paper lined or greased miniture muffin tins. Press dough on bottom and up sides of each cup. Fill each with 1 tsp apricot-pecan filling. Bake 25 minutes or until golden and filling sets. Cool and remove from cups. Cookies can be wrapped tightly in plastic and frozen up to 6 weeks.

Nutrition Facts : Calories 105.5, Fat 5.7, SaturatedFat 2.9, Cholesterol 20.2, Sodium 60.9, Carbohydrate 13.2, Fiber 0.6, Sugar 8.7, Protein 1.1

FROSTED APRICOT COOKIES



Frosted Apricot Cookies image

Make and share this Frosted Apricot Cookies recipe from Food.com.

Provided by Theresa Thunderbird

Categories     Drop Cookies

Time 27m

Yield 42 cookies

Number Of Ingredients 10

1/2 cup butter or 1/2 cup margarine, softened
1 (3 ounce) package cream cheese, softened
1 1/4 cups all-purpose flour
1/4 cup sugar
1 teaspoon baking powder
1/2 cup apricot preserves
1/2 cup chopped pecans
1 cup sifted powdered sugar
1 tablespoon butter or 1 tablespoon margarine, softened
1/4 cup apricot preserves

Steps:

  • Beat butter and cream cheese at medium speed on mixer until fluffy.
  • Combine flour,sugar and baking powder,stir into creamed mixture.
  • Add apricot preserves and pecans,mixing well.
  • Drop dough by tablespoons onto greased cookie sheet.
  • Bake at 350 for 12-15 minutes.
  • Cool slightly on wire racks.
  • Spread with frosting while still warm.
  • FROSTING:combine all ingredients and beat until smooth.

Nutrition Facts : Calories 81, Fat 4.2, SaturatedFat 2.1, Cholesterol 8.8, Sodium 34.5, Carbohydrate 10.8, Fiber 0.2, Sugar 6.2, Protein 0.7

APRICOT-PECAN PINWHEEL COOKIES



Apricot-Pecan Pinwheel Cookies image

I loved my grandma's pinwheel cookies...one day I had an extra piecrust and decided to try some using the crust...they are super easy and fast ...and are great if someone drops in !

Provided by Lori McLain

Categories     Cookies

Time 20m

Number Of Ingredients 5

1 medium refrigerated pie crust
1 tsp cinnamon
1/4 c granulated sugar
3 Tbsp apricot preserves ( or your favorite flavor)
1/2 c finely chopped pecans or walnuts

Steps:

  • 1. Preheat oven to 350 degrees.
  • 2. Unroll one refrigerated Pie Crust on a flat work surface.
  • 3. In a small bowl, mix cinnamon and sugar. Sprinkle dough surface with most of the cinnamon- sugar, reserving 2T for later.
  • 4. Spread the apricot preserves over the sugared dough. Sprinkle the walnuts over the apricot layer.
  • 5. Starting at the edge, roll up the dough as tightly as possible into a log.
  • 6. Cut into 1/4" slices. ( about 16 slices)
  • 7. Place the cookies about 1" apart on a medium non-stick cookie sheet.
  • 8. Place in a 350 degree oven and bake 9-12 minutes until golden. Remove and let cool slightly before transferring to serving plate.

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