Apricot Window Cookies Recipes

APRICOT WINDOWS

Steps:

• Preheat oven to 375°F. Lightly coat an 11 by 17-inch rimmed baking sheet with cooking spray, and line bottom with parchment paper.
• Spoon jam into a bowl, and beat with a rubber spatula to smooth out texture; set aside. In another bowl, whisk together flour, cornmeal, and salt.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Add eggs one at a time, beating until smooth after each addition. Reduce speed to low, add reserved flour mixture, and beat until thoroughly combined. Remove 1 3/4 cups of the dough; use it to fill a pastry bag fitted with a plain round tip (such as Ateco #11). Fold the end over to keep dough from drying out.
• Using an offset spatula, spread the remaining dough into prepared pan as evenly and smoothly as possible. Bake until golden brown, about 20 minutes.
• Remove pan from oven, and transfer to a heatproof surface. Using an offset spatula, spread jam on top in an even layer. Using a prepared pastry bag, pipe parallel lines of dough spaced 1 inch apart over the jam. Pipe perpendicular lines of dough at 1-inch intervals over first lines. Place in oven and bake until golden, 20 to 25 minutes, rotating sheet halfway through. Transfer to a wire rack to cool. Cut into 1 1/2 by 3-inch bars or 3-inch squares. Cookies can be stored in single layers in airtight containers at room temperature up to 3 days.

APRICOT AND NUT COOKIES WITH AMARETTO ICING

Steps:

• For the Cookies: In a large bowl, beat the butter, sugar, vanilla, cinnamon, and salt with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg. Stir in the flour until just blended. Mix in the apricots, almonds, and pine nuts.
• Transfer the dough to a sheet of plastic wrap and shape into a log, about 12-inches long and 1 1/2-inches in diameter. Wrap the dough in the plastic and refrigerate for 2 hours.
• Preheat the oven to 350 degrees F. Line 2 heavy baking sheets with parchment paper.
• Cut the dough log crosswise into 1/4 to 1/2 inch-thick slices. Transfer the cookies to the prepared baking sheets, spacing evenly apart. Bake until the cookies are golden around the edges, about 15 minutes. Transfer the cookies to a wire rack to cool completely before icing.
• For the Icing: Place the confectioners' sugar in a medium mixing bowl. Gradually whisk in the almond flavored liqueur, until the mixture is of drizzling consistency.
• Place the wire rack over a baking sheet. Using a spoon or fork, drizzle the cookies with the icing, allowing any excess icing to drip onto the baking sheet. Allow the icing to set before serving, about 30 minutes.

APRICOT COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream the butter and sugar in a medium size mixing bowl. Mix flour, baking powder, salt, egg and vanilla extract into the butter-sugar mixture. Cool dough in the refrigerator for 1 hour.
• On a lightly floured surface roll dough out to 1/4 inch thick. Cut the dough into rounds with a round cookie cutter or glass. Using the tip of a teaspoon place a small drop of apricot preserves into the middle of the circle. Brush edges with water and fold the dough over so that the cookie is in the shape of a half moon; seal edges Arrange on ungreased cookie sheets.
• Bake for 8 to 12 minutes, or until golden brown. Dust the cookies with powdered sugar while still hot.

SARAH'S CHOPPED APRICOT COOKIES

Steps:

• Cream butter or shortening and sugar together, add egg, milk and vanilla.
• Sift in dry ingredients. Mix well.
• Stir in apricots and nuts.
• Bake at 375 degrees for 10-13 minute.