Beti Vanilla Apricot Stuffed Cookies

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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Filling. Cream sugar and shortening. Add eggs. Sift dry ingredients. Add dry ingredients alternating with milk and vanilla; mix well. Roll 1/8 inch thick and cut with 2 1/2 round cutter. Combine filling ingredients in order given. Cook in medium sauce pan over medium heat until it looks like marmalade.

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Put a spoonful of apricot preserves in the center of each. Cut center hole from other half of circles, using 1.5″ cutter, and lay atop the jam-topped circles. For neater-looking finished cookies, make sure the preserves extend under the edges of the top circles. Repeat with remaining dough. Bake at 350 degrees for 12 minutes.

Beti Vanilla Apricot Stuffed Cookies

Add granulated sugar and beat on medium-high speed until smooth and creamy, about 2 minutes. Add the egg, lemon zest, vanilla extract, and almond extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.

ApricotFilled Sandwich Cookies Recipe Taste of Home

Preheat the oven to 350℉. Line baking sheets with parchment paper. In a large bowl, cream together the softened butter, sugar, and brown sugar for 1 minute using an electric handheld mixer or a stand mixer fitted with the paddle attachment on high speed. Add the egg yolk and vanilla and continue creaming until fluffy.

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Roll out the shortcrust pastry with the help of a rolling pin. Place a teaspoon of jam on half of the shortbread disks. Cover with other disc halves, press down edges to seal . Place in oven at 350° F (180° C). For 20/25 minutes. Allow to cool completely before sprinkling with powdered sugar and serving!

ApricotFilled Sandwich Cookies Recipe Taste of Home

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.

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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.

Beti Vanilla Apricot Stuffed Cookies

Step 4. Bring apricots, raisins, honey, marmalade, cinnamon and water to a boil in a 2- to 3-quart heavy saucepan over moderate heat, stirring. Reduce heat and simmer, stirring, until dried fruit.

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Cover with plastic wrap and allow the dough to hang out in the fridge for a few hours. Preheat the oven and shape the dough. Line a baking sheet with parchment paper, or use silicone mats. Using a cookie scoop or a tablespoon, shape the dough into 1-inch balls. Indent your thumb in the center of the dough ball.

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Preheat the oven to 350°F/175°C. Line the baking sheets with parchment paper. Cut cookies: Divide the dough in half and place one portion on a lightly floured surface. Use a floured rolling pin to roll it to approximately 0.10 inches/ 3 mm thick. Then, cut out the cookies from the rolled dough using the cookie cutter.

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Mix together cold butter, cream cheese, and vanilla in a stand mixer. Slowly add in flour until well blended. Allow dough to chill for 1 hour. Preheat oven to 375 degrees and line cookie sheet with parchment paper or lightly grease. Roll out dough on a lightly floured surface until it is ⅛" thick.

Beti Vanilla Apricot Stuffed Cookies

Add the dry ingredients in a food processor and pulse until mixed. Add the cheese and room temperature butter to the flour mixture then pulse until a soft dough forms. Using a teaspoon, scoop a bit of cookie dough and form into a 2cm/1-inch balls. Place on baking sheets lined with parchment paper.

Apricot Cookies Recipe With Delicious Almond Paste

Preheat the oven to 350 degrees F (175 degrees C). Roll dough on a lightly floured surface to a thickness of 1/4 inch. Cut dough into circles with a round cookie cutter or glass. Using the tip of a teaspoon, place a small drop of apricot preserves into the middle of each circle. Brush the edges with water and fold the dough in half into a half.

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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.

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Make the dough: Step 4: In a large bowl or in the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese and butter until completely incorporated and creamy (approximately 3-5 minutes). Step 5: Reduce the mixer to low and add the salt along with small additions of flour.