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.
Place a small amount of apricot preserves into the center, then
lace a small drop of apricot preserves into the middle of
Cream the butter with sugar.
Mix in egg yolks, then flour, then nuts.
Use hands.
Grease an 8-inch square pan.
Put half of the dough in pan.
Top with 2 tablespoons of apricot preserves. Put the rest of the dough on top of the apricot preserves.
Spread remaining preserves on top.
Bake at 325\u00b0 for 1 hour.
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.
he amaretto glaze over the cookies.
nd fill with 1 teaspoon apricot mixture with ground walnuts in
Mix with wooden spoon, then work with your hands.
Wrap with Saran Wrap and refrigerate overnight.
Roll out a section at
time, 1/8-inch thick, on a floured board.
Cut into squares 2 x 2 1/2-inch.
Fill with filling in center of square.
Fold over and seal lightly, like a small turnover.
Bake at 350\u00b0 on a greased cookie sheet 12 minutes or until light brown.
Sprinkle with powdered sugar after cooled.
Makes 5 or 6 dozen cookies.
Can be made large, if desired.
Any flavor Baker's cookie filling can be used.
Preheat oven to 350 degrees.
In a medium bowl mix cream cheese and butter until well blended.
Add egg and beat until smooth.
Stir in cookie mix(mixture will be thick).
Stir in apricots.
Drop by rounded teaspoonful onto ungreased cookie sheet.
Bake 12-14 minutes or until edges are lightly browned.
Remove from oven and let cookies cool on cookie sheet for 1 minute before transferring to a cooling rack.
Cut margarine in flour; mix like pie dough.
Add sour cream; mix well.
Divide into 2 parts.
Roll 1 part on floured wax paper; put on cookie sheet.
Spread with apricot preserves.
Roll out other part and cut out in strips.
Lay strips 1 way, then the other.
Bake 20 to 25 minutes at 375\u00b0.
Cool slightly, then sprinkle with powdered sugar and cut into squares.
Cream margarine, cream cheese, sour cream and lemon juice. Add flour; mix well.
Refrigerate overnight.
To finish, pinch walnut size ball of dough.
Roll in powdered sugar until very thin.
Put 1/2 teaspoon purchased apricot filling on edge.
Shape into crescent shapes.
Bake at 350\u00b0 until brown.
Blend flour, salt and butter until crumbly (like pie dough). Blend in cream cheese.
Shape dough into 5-inch square.
Wrap in plastic and chill about 2 hours.
Roll 1/4 of the dough into 12-inch square, cut dough into 2-inch squares and put 1/2 teaspoon apricot filling on each square; fold over opposite corners.
Bake on ungreased cookie sheet 8 to 10 minutes at 350\u00b0.
Sprinkle with powdered sugar, if desired.
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.
n the center of 30 cookies. The cut-out dough can
he melted butter with the cookies crumbles. Place into the prepared
ascarpone mixture.
Layer the apricot mixture and cream mixture in
n the refrigerator.
Some recipes call for the dough to
o Make Filling: Stir the apricot jam until it is spreadable
3 to 15 min, until cookies just begin to brown lightly
n the preheated oven until cookies are golden around the edges