uffin cup. Top with 1 apricot half, rounded side down.
sp of vanilla extract and apricot juice. Combine 2 tbsp of
hotos of Healthy Apricot Walnut Muffins and other recipes see sliceoftaste.com
lace on an ungreased cookie sheet, place one apricot on half of
Prepare 4 glasses for the tiramisu. Beat the mascarpone (or whipped cream cheese), yogurt, sugar and 1 tbsp orange juice until smooth. Spread 2 tbsp mascarpone mixture into each glass. Dip the cookies into the remaining orange juice and place 4 cookie halves in each glass. Add some of the chopped apricot then cover with more cream, add another layer of dipped cookies and apricots. Finish with a layer of mascarpone mixture then sprinkle with toasted almonds.
ave to use in other recipes--like potatoes roasted with duck
50 degrees and line 2 cookie sheets with baking parchment (or
ith diamond cookie cutter and fill with 1 teaspoon apricot mixture with
o 350 degrees F; line cookie sheets with parchment paper& set
nto rounds with a round cookie cutter or glass. Using the
o 350\u00b0F.
Line cookie sheets with parchment paper.
r>In large bowl, stir cookie base ingredients until soft dough
Place each piece on a cookie sheet and bake at 350
Preheat oven to 375\u00b0F.
Beat butter, sugar and brown sugar in large bowl until fluffy. Add eggs; beat well. Add flour and baking soda; beat until well blended. Stir in oats, white chips and apricots.
Loosely form rounded teaspoonfuls of dough into balls; place on ungreased cookie sheet.
Bake 7 to 9 minutes or until lightly browned; do not overbake.
Cool 1 to 2 minutes.
Preheat oven to 350\u00b0F.
Using an electric mixer, beat the almond butter and xylitol together until well blended. Add the egg, vanilla and chopped apricots and mix well. Form 1 inch balls and on baking sheet. Flatten each cookie with a fork.
Bake for 12 to 14 minute ( oil will pool around the cookies as they cook). Allow cookies to cool thoroughly on the baking sheet to keep them from crumbling.
Preheat oven to 350 degrees.
Beat together wet ingredients.
Stir in dry ingredients.
Drop onto prepared cookie sheet and flatten a bit with a spoon.
Bake for approximately 8 minutes or until done.
ut the ingredients for the cookie in the mixing bowl and
Place pear or apricot halves in single layer on a cookie sheet and freeze until hard - about 1 hour. Remove and add apricot preserves or brandy or apricot nectar to a blender and blend until smooth. Empty into a large metal bowl and cover with plastic wrap - freezing for 1 1/2 hours. Scoop into sherbert glasses and garnish with mint.
Apricot Curd:
Heat apricots and
ach portion as directed in recipes.
Chocolate Chunk Cookies: Heat