Apricot Pecan Cookies Recipes

APRICOT PECAN RUGELACH

Steps:

• In a bowl sift together flour and salt. Set aside.
• Cut up the butter and cream cheese into chunks, into a bowl to be creamed.
• Cream together until light and fluffy.
• Add the lemon zest, vanilla extract and vanilla bean seeds to the butter mixture. Combine well.
• Beat in the flour mix. Mix well.
• Work the dough into a ball, then split the dough into 2 balls.
• Flatten each ball into a 6 inch disk, and wrap in plastic wrap. Refrigerate for at least 1 1/2 hours.
• Now it's time to make the filling...
• Preheat your oven to 350 degrees. Then spread the nuts evenly out onto a cookie sheet. Toast the nuts in the oven for 6 to 9 minutes, or until lightly browned. Watch carefully, and don't burn them!
• When the nuts are toasted, set them aside to cool. When they are cooled, using a knife chop them up.
• Then get out your food processor!! Use it to combine the chopped nuts, jam, honey and cinnamon. Combine until the pecans are coarsely ground.
• After the dough has rested and chilled for the required time, take out one disc at a time from the fridge - it's time to roll it! (leave the other disc dough in the fridge until you are ready to work with it)
• Generously dust a clean work surface with about 2 tbsp to 1/4 cup of powdered sugar. (the more the better!)
• With a rolling pin roll the dough out into a 16 inch circle of even thickness. If the dough is too stiff, just knead it in your hands for a bit.
• Using half of the jam filling, spread it out evenly onto the dough, leaving about a 1cm space from the edge.
• Using a knife slice the dough first into 4 equal quarters.
• Then slice each quarter into 6 equal pieces.
• It's time to roll the rugelach! For each wedge, start from the edge of the dough and roll to the centre.
• Roll, roll, roll until you have a cute little crescent!
• Then take each dough crescent, generously dust it with powdered sugar, and place on a cookie sheet. Space them about 1 1/2 inches apart.
• Bake in a preheated 350 degree oven for 14-18 minutes, until the tops start turning golden brown.
• Immediately remove them from the pan, and place them on a cooling rack.
• Generously dust them with powdered sugar again.
• Repeat all the above steps for the second disc of dough and the remaining filling.

FAMILY FAVORITE CHEWY APRICOT PECAN OATMEAL COOKIES

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 PINWHEEL COOKIES

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.

FROSTED APRICOT COOKIES

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.

APRICOT OATMEAL COOKIES

Steps:

• Heat oven to 375°F. In large bowl, beat all ingredients except oats, flour, apricots and pecans with electric mixer on medium speed until creamy, or mix with spoon. Stir in all remaining ingredients.
• Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.
• Bake cookies 8 to 10 minutes or until edges are brown and centers are soft. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.