Best 7 Apricot Drops With Apricot Frosting Recipes

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Indulge in the delightful Apricot Drops with Apricot Frosting, a timeless classic that combines the vibrant flavors of apricots with a tender, melt-in-your-mouth texture. These bite-sized treats are a symphony of flavors and textures, featuring a moist and fluffy cake base bursting with the tangy sweetness of apricots, topped with a luscious apricot frosting that adds an extra layer of apricot delight. This recipe offers a step-by-step guide to crafting these delectable Apricot Drops, along with variations for Apricot Crumb Bars and Apricot-Almond Cake, ensuring that every apricot enthusiast finds their perfect apricot treat. Whether you're a seasoned baker or a novice in the kitchen, this comprehensive guide will empower you to create these apricot masterpieces that are sure to tantalize taste buds and bring joy to your table.

Let's cook with our recipes!

FROSTED COCONUT APRICOT COOKIES



Frosted Coconut Apricot Cookies image

A friend at church gave me this recipe and I tweaked it a bit. The cookies are biscuit-like and the frosting makes them very special. I'm sorry the picture is out of focus and I will try to post a better one when I make these again, perhaps this weekend.

Provided by Kathie Carr

Categories     Cookies

Time 20m

Number Of Ingredients 16

COOKIES:
1/2 c butter, room temperature
1 pkg (3 ounce) cream cheese, softened
1 Tbsp milk
1/4 c brown sugar, firmly packed
1/2 c apricot preserves
1 1/4 c all purpose flour
1 1/2 tsp baking powder
1 1/2 tsp cinnamon
1/4 tsp salt
1/2 c finely chopped pecans
FROSTING:
1 c powdered sugar
1/4 c apricot preserves
1 Tbsp butter
1/2 c flaked coconut

Steps:

  • 1. COOKIES: Preheat oven to 350 degrees. Grease cookie sheets or use parchment paper. In a medium bowl, cream together the 1/2 cup butter, cream cheese and milk until well blended. Stir in the brown sugar and 1/2 cup of apricot preserves. Combine the flour, baking powder, cinnamon and salt; stir into the batter. Mix in the pecans last.
  • 2. Drop by rounded spoonfuls onto the prepared cookie sheet. Cookies should be about 2 inches apart. 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.
  • 3. FROSTING: To make the frosting, combine the powdered sugar, remaining apricot preserves and 1 tablespoon butter. Mix well. Frost cooled cookies and sprinkle liberally with coconut.

SUMMER APRICOT VICTORIA SPONGE



Summer apricot Victoria sponge image

Try a new twist on a classic Victoria sponge with an apricot and lemon thyme compote layer. Sandwiched with vanilla whipped cream, it's decadently delicious

Provided by Esther Clark

Categories     Dessert, Treat

Time 1h5m

Yield Serves 8-10

Number Of Ingredients 13

225g unsalted butter , softened, plus extra for the tins
225g golden caster sugar
4 large eggs , at room temperature
225g self-raising flour
½ tsp baking powder
½ tsp fine sea salt
2 tbsp milk
200g apricot conserve
3-4 canned apricot halves, drained and chopped
6 lemon or regular thyme sprigs, leaves picked from 1, the rest left whole
300ml double cream
2 tbsp icing sugar , plus extra for dusting
1 vanilla pod , split and seeds scraped, or 1 tsp vanilla bean paste

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Butter and line the base and sides of two 20cm sandwich tins.
  • Beat the butter and sugar together in a large bowl with an electric whisk for 8-10 mins, or until pale and fluffy. Add the eggs one at a time, beating well after each addition. Sift in the flour, baking powder and salt, and fold in using a large metal spoon. Add just enough of the milk to create a dropping consistency.
  • Divide the batter between the prepared tins and smooth the tops with a spatula. Bake on the middle shelf of the oven for 25-30 mins, or until golden and firm to the touch. Leave to cool slightly in the tins, then transfer to a wire rack to cool completely.
  • Meanwhile, make the filling. Spoon the conserve into a small pan and stir in the apricots and whole thyme sprigs. Warm over a low heat for 2 mins until loosened, then transfer to a heatproof bowl and leave to cool and infuse for 1-2 hrs.
  • Whip the cream with the icing sugar and vanilla until the mixture just holds its shape (be careful not to overwhip - see tip, below).
  • Remove and discard the whole thyme from the conserve mixture and stir in the thyme leaves. Spread the mixture over one of the sponges, then top with the vanilla whipped cream and sandwich with the remaining sponge. Dust the cake with some icing sugar. Will keep in the fridge for up to three days.

Nutrition Facts : Calories 587 calories, Fat 37 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 37 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium

APRICOT-FILLED COOKIES



Apricot-Filled Cookies image

The recipe for these rich, buttery cookies originally called for dates. Apricots have long been my favorite fruit, so using them as a substitute seemed natural. -Bonnie Waliezer, Brush Prairie, Washington

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield about 1-1/2 dozen.

Number Of Ingredients 12

1/2 cup shortening
1-2/3 cups sugar, divided
2 large eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
2 cups canned apricots, mashed
2/3 cup water
1/2 cup finely chopped almonds
1 teaspoon lemon juice
Confectioners' sugar, optional

Steps:

  • In a large bowl, cream shortening and 1 cup sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, salt and baking soda; gradually add to the creamed mixture and mix well. Cover and refrigerate for 1 hour. , Meanwhile, in a large saucepan, combine apricots, water, almonds, lemon juice and remaining sugar. Cook and stir until thickened, about 15 minutes. Cool completely. , Divide dough in half. On a lightly floured surface, roll out each portion to 1/8-in thickness. Cut half of the dough with a floured 2-1/2-in. round cookie cutter. Cut second portion with a 2-1/2-in. doughnut cutter. Place 1 in. apart on ungreased baking sheets. , Bake at 375° for 8-10 minutes or until edges are very lightly browned. Remove to wire racks to cool. To assemble, spread bottom of solid cookies with filling; top with cutout cookies. If desired, dust with confectioners' sugar.

Nutrition Facts : Calories 237 calories, Fat 8g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 92mg sodium, Carbohydrate 39g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.

APRICOT COOKIES



Apricot Cookies image

These cookies have a great tart and sweet taste. These are not just a Christmas cookie, but they get asked for every year! You can substitute cranberry sauce for apricot preserve, or try doing half apricot and half cranberry, yum!

Provided by Kathy Lusk

Categories     Desserts     Cookies     Fruit Cookie Recipes     Apricot

Yield 24

Number Of Ingredients 9

1 cup butter
1 cup white sugar
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 egg
1 teaspoon vanilla extract
1 cup apricot preserves
⅓ cup confectioners' sugar for decoration

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.

Nutrition Facts : Calories 202.4 calories, Carbohydrate 31.2 g, Cholesterol 28.1 mg, Fat 8 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 4.9 g, Sodium 126.5 mg, Sugar 18.5 g

APRICOTS AND CREAM CHEESE CAKE



Apricots and Cream Cheese Cake image

This sweet apricot dessert is topped with decadent cream cheese frosting and is large enough to satisfy a crowd.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 16

Number Of Ingredients 18

1 can (15.5 oz) apricot halves in heavy syrup, well drained
1 cup butter, softened
1 3/4 cups granulated sugar
4 eggs
1 teaspoon vanilla
2 3/4 cups Gold Medal™ all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 can (5.5 oz) apricot nectar (about 2/3 cup)
4 oz (half of 8-oz package) cream cheese, softened
1 cup butter, softened
5 cups powdered sugar
2 teaspoons vanilla
1/4 cup reserved apricot puree
5 soft, dried apricots
1/4 teaspoon granulated sugar
2 lemon leaves or rose leaves

Steps:

  • Heat oven to 350°F. Grease 3 (8- or 9-inch) round pans with shortening. Line pan bottoms with waxed paper or cooking parchment paper; grease again and lightly flour. In food processor bowl with metal blade, place canned apricots. Process 30 seconds or until smooth, scraping bowl after 15 seconds; set aside.
  • In large bowl, beat 1 cup butter and 1 3/4 cups granulated sugar with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla. Add flour, baking powder, baking soda and salt; beat on low speed until mixed. Measure 1/4 cup apricot puree; set aside. Add remaining apricot puree and apricot nectar to batter; beat on low speed until mixed. Beat on medium speed 2 minutes. Spread about 2 cups batter in each pan.
  • Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 40 minutes.
  • In large bowl, beat cream cheese and 1 cup butter with electric mixer on medium speed until creamy. Add powdered sugar, 2 teaspoons vanilla and reserved puree. Beat on low speed until mixed. Beat on medium speed until creamy. Spoon about 1 1/2 cups frosting into decorating bag fitted with medium star tip.
  • Place one cake layer on cake plate, top side down. Spread about 3/4 cup frosting over top. With decorating bag, pipe a wavy ring of frosting around outside top edge of cake, extending slightly over edge. Top with second layer, top side down. Repeat frosting and piping. Top with third layer, top side up. Frost top with remaining frosting; pipe edge. (Side of cake is not frosted.)
  • For garnish, separate 2 dried apricots into 4 halves. With rolling pin, roll each apricot half between 2 pieces of plastic wrap to 1 1/2-inch diameter. Set aside. Roll remaining 3 apricots between plastic wrap to about 2-inch diameters. To form rose, roll one of the apricot halves into a tight roll (center of rose). Place remaining 3 apricot halves around roll to form petals, pinching at bottom to secure. Place larger apricot circles around smaller ones, pinching together at bottom to complete rose. Sprinkle lightly with 1/4 teaspoon sugar. Place in center of cake. Place lemon leaves next to rose. Store in refrigerator.

Nutrition Facts : Calories 600, Carbohydrate 83 g, Cholesterol 115 mg, Fat 5 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 63 g, TransFat 1 g

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 FROSTING



Apricot Frosting image

This recipe is from Martha Stewart Kids magazine and is to be used for frosting Recipe #. I made a half sized version of the cakes, so I only made a half recipe of this. This is a VERY buttery buttercream frosting. :) This is the lighter yellow color stuff in the photo.

Provided by CraftScout

Categories     Dessert

Time 10m

Yield 4 cups

Number Of Ingredients 4

2 cups unsalted butter, softened
2 cups confectioners' sugar
2 teaspoons vanilla extract
1/4 cup apricot jam (Apricot Whip, or your own jam)

Steps:

  • Cream butter (until lightened in color and fluffy) in a stand mixer (or with a hand mixer) on medium high speed.
  • Reduce speed to medium, and add sugar in 1/2 cup at a time.
  • Mix in vanilla and Apricot Whip.
  • Use immediately or refrigerate airtight up to 3 days and stir before using.

Nutrition Facts : Calories 1101.6, Fat 92.2, SaturatedFat 58.3, Cholesterol 244, Sodium 21.3, Carbohydrate 73, Fiber 0.1, Sugar 66.4, Protein 1.1

Tips:

  • Make sure the butter and cream cheese are at room temperature before you start mixing. This will help them blend together smoothly.
  • Use an electric mixer to beat the butter and sugar together until light and fluffy. This will help to incorporate air into the mixture, which will make the cookies lighter and more tender.
  • Add the eggs one at a time, beating well after each addition. This will help to prevent the batter from curdling.
  • Gently fold in the flour and baking powder until just combined. Overmixing will toughen the cookies.
  • Chill the dough for at least 30 minutes before baking. This will help the cookies to hold their shape better.
  • Bake the cookies in a preheated oven at 375 degrees Fahrenheit for 10-12 minutes, or until the edges are just beginning to brown.
  • Let the cookies cool on a wire rack before frosting.
  • To make the apricot frosting, simply combine the apricot preserves, confectioners' sugar, and milk in a bowl and stir until smooth.
  • Spread the frosting on the cooled cookies and enjoy!

Conclusion:

Apricot drops with apricot frosting are a delicious and easy-to-make treat that are perfect for any occasion. They are light and fluffy, with a sweet and tangy flavor. The apricot frosting is the perfect finishing touch, adding a touch of sweetness and moisture. These cookies are sure to be a hit with everyone who tries them!

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