Indulge in a delightful culinary journey with our tantalizing Apricot Jam Cookies, a perfect treat for any occasion. These delectable morsels combine the sweet and tangy flavors of apricot jam, nestled within a buttery, crumbly cookie crust. With just a few simple ingredients and easy-to-follow steps, you can create these delightful cookies that will satisfy your sweet cravings and impress your friends and family. This recipe collection offers a variety of Apricot Jam Cookie variations to suit your taste preferences, including a classic version, a gluten-free option, and a unique twist with the addition of nuts. Each variation promises a unique taste experience that will leave you craving more. Are you ready to embark on this delicious adventure? Let's get started!
Let's cook with our recipes!
THUMBPRINT COOKIES
These cute little Thumbprint Cookies are easy to make with a dollop of your favorite jam! They're soft, chewy, and made with just 7 ingredients.
Provided by Lindsay
Categories Dessert
Time 20m
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Cream the butter and sugar together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color happen and know it's ready.
- Add the egg yolks one at a time and mix until well combined after each.
- Add the vanilla extract and mix until well combined.
- Add the flour and salt and mix until the dough is just well combined. Do not over mix.
- Create 1 1/2 tablespoon sized balls of cookie dough. Gently roll into a ball, then roll in additional sugar (if using), then set the balls on the baking sheet.
- Use the end of a spatula, your thumb or the bottom of a measuring spoon to press the centers of the cookies down. Do this immediately after rolling them to help prevent the cookies from cracking.
- Fill the centers with jam. I used roughly 1/2 teaspoon per cookie.
- Bake cookies for 10-13 minutes or until the edges JUST begin to brown. You don't want to overbake them and have dry cookies.
- Allow cookies to cool on the baking sheet for 5-10 minutes, then move to a cooling rack to finishing cooling.
Nutrition Facts : Calories 91 calories, Sugar 4.1 g, Sodium 18 mg, Fat 5.6 g, SaturatedFat 3.4 g, TransFat 0 g, Carbohydrate 10.1 g, Fiber 0.3 g, Protein 1 g, Cholesterol 24.5 mg
WINNING APRICOT BARS
This recipe is down-home baking at its best, and it really represents all regions of the country. It's won blue ribbons at county fairs and cookie contests in several states! Easy to make, it's perfect for potluck suppers, bake sales, lunchboxes or just plain snacking.-Jill Moritz, Irvine, California
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In a small bowl, whisk flour and baking powder; gradually add to creamed mixture, mixing well. Fold in coconut and walnuts., Press two-thirds of dough onto the bottom of a greased 13x9-in. baking pan. Spread with preserves; crumble remaining dough over preserves. Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into bars.
Nutrition Facts : Calories 195 calories, Fat 10g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 72mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
EASY APRICOT JAM
Here's the perfect topping for English muffins or toast. It's so simple to make my homemade jam, you'll want to share it with all your friends. -Geri Davis, Prescott, Arizona
Provided by Taste of Home
Time 35m
Yield 4 cups.
Number Of Ingredients 6
Steps:
- In a large stockpot, combine apricots, orange juice and sugar; bring to a boil. Reduce heat; cover and simmer 30 minutes. Stir in lemon juice, cinnamon and ginger. Remove from heat and cool to room temperature., Rinse four 1-cup plastic containers and lids with boiling water. Dry thoroughly. Puree apricot mixture in a food processor or blender until smooth. Spoon into containers, leaving 1/2-in. headspace. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen jam in refrigerator before serving.
Nutrition Facts : Calories 61 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein.
APRICOT JAM COOKIES
Make and share this Apricot Jam Cookies recipe from Food.com.
Provided by Chef Gorete
Categories Dessert
Time 30m
Yield 36 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Mix all of the ingredients (except for the egg) together. One mixed, add the egg, blending completely.
- Roll out the dough to 1/4 inch on a lightly floured surface, then cut out cookies with a round cutter. Make a hole in the middle of half of the cookies.
- Bake for 10 - 12 minutes or until a light golden colour. Do not overcook.
- Once cookies are cool, spread the jam on the cookie without the hole. Top gently with the cookie with the hole to form a sandwich.
Nutrition Facts : Calories 51.1, Fat 2.7, SaturatedFat 1.7, Cholesterol 11.9, Sodium 24.6, Carbohydrate 6.1, Fiber 0.1, Sugar 2.8, Protein 0.7
APRICOT TEA COOKIES
It just wouldn't be Christmas without these dainty melt-in-your-mouth apricot cookies on my platter! Filled with fruit and drizzled with frosty glaze, they couldn't be more delectable.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 4 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the flour, sugar and salt. 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 most of the liquid is absorbed, stirring occasionally. Cool., Divide dough in half. On a well-floured surface, roll out each portion into a 10-in. square; cut each into 2-in. squares. Place about 1/2 teaspoon of filling in the center of each square. Bring two opposite corners of square to the center; pinch firmly to seal. , Place on greased baking sheets. Bake at 325° for 18-20 minutes or until edges are lightly browned. Remove to wire racks to cool. Combine the glaze ingredients; drizzle over cooled cookies.
Nutrition Facts : Calories 141 calories, Fat 6g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 70mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.
Tips:
- For the best flavor, use fresh, ripe apricots. If you don't have access to fresh apricots, you can use dried apricots. Just be sure to rehydrate them in hot water before using.
- If you don't have a food processor, you can mash the apricots by hand. Just be sure to mash them until they are very smooth.
- Don't overmix the dough. Overmixing will make the cookies tough.
- If you don't have parchment paper, you can grease a baking sheet and flour it lightly.
- Bake the cookies until they are just set. Overbaking will make them dry and crumbly.
- Let the cookies cool completely before storing them. This will help them to keep their shape.
Conclusion:
Apricot jam cookies are a delicious and easy-to-make treat. They are perfect for any occasion, and they are sure to be a hit with everyone who tries them. So next time you are looking for a sweet and satisfying snack, be sure to give these cookies a try. You won't be disappointed!
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