Best 11 Apricot Sage Cookies Recipes

APRICOT TEA COOKIES

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.

DRIED-APRICOT SAGE SCONES

Steps:

• Preheat oven to 375 degrees. Whisk together flour, granulated sugar, baking powder, and salt in a large bowl. Work in butter with fingertips or a pastry blender until mixture resembles coarse meal. Stir in dried apricots and sage. Add cream; gather mixture with your hands until it starts to hold together.
• Turn out mixture onto a lightly floured work surface. Quickly bring dough together; pat into an 8-inch circle that is 1 inch thick. Smooth top with a rolling pin. Cut into 8 wedges with a bench scraper.
• Arrange wedges on a baking sheet lined with parchment paper. Brush tops with cream; sprinkle generously with sanding sugar. Bake until cooked through and golden brown, about 30 minutes. Immediately transfer to a wire rack; let cool at least 10 minutes. Serve warm or at room temperature.

APRICOT SAGE COOKIES

Steps:

• 1. Preheat oven to 350 degrees and lightly grease two baking sheets. In a bowl, whisk together butter, sugar, and egg until smooth. Sift in flour and baking soda and add apricots, sage, cornmeal, and salt; stirring until combined.
• 2. Drop tablespoons of dough about 1 inch apart onto baking sheets and bake in batches in middle of oven 10 minutes or until pale golden. Cool cookies on sheets two minutes and transfer to rack. ENJOY!
• 3. These cookies have a good presence of butter flavor in them and are delightful! You could possibly use even more dried apricots.

APRICOT, CORNMEAL, AND SAGE COOKIES

Steps:

• Preheat oven to 350°F. and lightly grease 2 baking sheets.
• In a bowl whisk together butter, sugar, and egg until smooth. Sift in flour and baking soda and add apricots, sage, cornmeal, and salt, stirring until combined.
• Drop tablespoons of dough about 1 inch apart onto baking sheets and bake in batches in middle of oven 10 minutes, or until pale golden. Cool cookies on sheets 2 minutes and transfer to a rack to cool.

APRICOT, CORNMEAL AND SAGE COOKIES

Steps:

• Preheat oven to 350 degrees and lightly grease 2 baking sheets.
• In a bowl whisk together butter, sugar and egg until smooth.
• Sift in flour and baking soda.
• Add apricots, sage, cornmeal, and salt, stirring until combined.
• Drop tablespoons of dough about 1 inch apart onto baking sheets and bake in batches in middle of oven 10 minutes, or until pale golden.
• Cool cookies on sheets 2 minutes and transfer to a rack to cool.
• Makes about 18 cookies.

BEATRICE SAVITZ'S APRICOT COOKIES

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Place apricots, lemon juice, white sugar in a small saucepan. Add enough water to just cover the apricots. Bring to a boil, and cook until fruit is soft. Chop coarsely.
• Sift flour, oatmeal and brown sugar together. Melt butter or margarine over low heat and stir into flour mixture. Put 2/3 of this mixture into 8 x 8 inch greased pan. Spread apricot mixture over crust. Sprinkle remaining oatmeal mixture over apricots.
• Bake for about 35 minutes.

SAGE COOKIES

Steps:

• Stir flour, sugar, and cornmeal in a medium mixing bowl.
• Cut in the butter with a pastry blender until the mixture resembles finem crumbs and starts to cling.
• Stir in snipped or crushed herbs.
• Add milk and stir with a fork to combine.
• Form mixture into a ball and knead dough till smooth.
• Divide dough in half.
• Roll half of the dough at a time unto a lightly floured surface to 1/8-inch thickness.
• Cut out dough using a 2 1/2 inch round or oval cookie cutter.
• Combine egg white and 1 tablespoon water in a small bowl.
• Brush cutouts with the mixture. If desired, place one or two small sage leaves on each cutout, and brush with egg mixture.
• Sprinkle cutouts with sugar and place on an ungreased cookie sheet.
• Bake at 375 for about 7 minutes or until the edges are firm and the bottoms are slightly browned.
• Transfer to wire racks to cool.

APRICOT-FILLED COOKIES

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.

APRICOT CRESCENT COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Blend butter, cream cheese, and sour cream together in a large bowl with an electric mixer. Stir in flour, 1/2 cup powdered sugar, and salt until well blended.
• Wrap dough in waxed paper and chill until firm enough to roll, at least 3 hours, or overnight.
• Divide dough into thirds. Keep dough in the refrigerator while working on one portion at a time. Roll each portion into a 12 1/2x10-inch rectangle. Cut into 2 1/2-inch squares using a fluted pastry wheel.
• Place a dot, about 1/4 teaspoon, of preserves in the center of each square. Bring up two diagonal corners to the center, pinching together to seal, or secure with a toothpick. Place on ungreased cookie sheets.
• Bake in the preheated oven until firm, but not brown, about 12 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more. Sift remaining powdered sugar over the cooled cookies.

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.

APRICOT, SAGE, AND CORNMEAL COOKIES

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until pale and fluffy, about 2 minutes. Scrape down the sides of the bowl. With the mixer running, add the egg, mix to incorporate, and scrape once more. In a bowl, sift the flour with the baking soda and salt and add to the mixer along with the cornmeal. Mix on low speed until just combined. Add the apricots and sage and mix to combine. (Don't worry if the dough is slightly sticky.) Shape it into a disk, wrap in plastic wrap and chill several hours. Remove dough from the refrigerator. Preheat oven to 350° F. Line a baking sheet with parchment paper greased with nonstick vegetable spray. Pinch off pieces of dough the size of large marbles and roll them into balls. Place the dough balls about 2 inches apart on the prepared baking sheet to allow the cookies to spread. Bake until light golden brown around the edges, about 10 minutes. Transfer to a wire rack to cool. *** Generally speaking, I like my baked goods a little darker than the average person. I cooked the second batch of these until they were solid golden brown around the edges and liked them even better.