APRICOT COOKIES RECIPE | ALLRECIPES
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 Apricot Cookies
Yield 4 dozen
Number Of Ingredients 9
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, CarbohydrateContent 31.2 g, CholesterolContent 28.1 mg, FatContent 8 g, FiberContent 0.4 g, ProteinContent 2 g, SaturatedFatContent 4.9 g, SodiumContent 126.5 mg, SugarContent 18.5 g
PEAR JAM - PRACTICAL SELF RELIANCE
This simple pear jam recipe has just a few ingredients and a lot of flavor! Pears are full of pectin, so it's easy for beginners to make this no pectin preserve.
Provided by PRACTICALSELFRELIANCE.COM
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 3
Steps:
- 1. Peel, core and dice pears. (Be sure to chop the pears relatively small, as they'll remain close to that size in the finished jam.) 2. Toss the pears in lemon juice and sugar, cover and refrigerate for overnight (12 to 24 hours). This step is important, and at an absolute minimum, they need 4 hours, preferably more. 3. Prepare a water bath canner (if canning, skip for a freezer jam). 4. Place pear mixture into a heavy-bottomed saucepan and bring to a boil on high. The mixture will foam, so be sure your pan is big enough to handle foaming to avoid overflows. 5. Stir the mixture occasionally, watching for overflows, and cook for about 10-15 minutes. If pear pieces are too large, crush slightly with a potato masher (optional). 6. Cook until the pear jam reaches gel stage, using an instant-read thermometer or testing a small amount on a plate placed in the freezer. (Gel stage is 220 degrees F at sea level and a bit below that at higher elevations. The finished temperature drops by 1 degree for every 500 feet above sea level. I'm at 1000 feet, so my jams finish at 218 F.) 7. Once the jam reaches gel stage, immediately remove it from the heat and pack it into jars leaving 1/4 inch headspace, sealing with 2 part canning lids. 8. Store the pear jam in the refrigerator for immediate use, or process in a water bath canner for 5 minutes. Turn off the canner and allow the jars to sit an additional 5 minutes before removing them to a towel on the counter. Check for seals after a few hours, and store any unsealed jars in the refrigerator. Canned pear jam should last 18 months or more at room temperature if properly sealed (refrigerate after opening) Refrigerated jam should last at least 2-3 weeks.
More about "cranberry perserves recipes"
PEAR JAM - PRACTICAL SELF RELIANCE
This simple pear jam recipe has just a few ingredients and a lot of flavor! Pears are full of pectin, so it's easy for beginners to make this no pectin preserve.
From practicalselfreliance.com
Reviews 4.5
Total Time 40 minutes
From practicalselfreliance.com
Reviews 4.5
Total Time 40 minutes
- 1. Peel, core and dice pears. (Be sure to chop the pears relatively small, as they'll remain close to that size in the finished jam.) 2. Toss the pears in lemon juice and sugar, cover and refrigerate for overnight (12 to 24 hours). This step is important, and at an absolute minimum, they need 4 hours, preferably more. 3. Prepare a water bath canner (if canning, skip for a freezer jam). 4. Place pear mixture into a heavy-bottomed saucepan and bring to a boil on high. The mixture will foam, so be sure your pan is big enough to handle foaming to avoid overflows. 5. Stir the mixture occasionally, watching for overflows, and cook for about 10-15 minutes. If pear pieces are too large, crush slightly with a potato masher (optional). 6. Cook until the pear jam reaches gel stage, using an instant-read thermometer or testing a small amount on a plate placed in the freezer. (Gel stage is 220 degrees F at sea level and a bit below that at higher elevations. The finished temperature drops by 1 degree for every 500 feet above sea level. I'm at 1000 feet, so my jams finish at 218 F.) 7. Once the jam reaches gel stage, immediately remove it from the heat and pack it into jars leaving 1/4 inch headspace, sealing with 2 part canning lids. 8. Store the pear jam in the refrigerator for immediate use, or process in a water bath canner for 5 minutes. Turn off the canner and allow the jars to sit an additional 5 minutes before removing them to a towel on the counter. Check for seals after a few hours, and store any unsealed jars in the refrigerator. Canned pear jam should last 18 months or more at room temperature if properly sealed (refrigerate after opening) Refrigerated jam should last at least 2-3 weeks.
See details
PEAR JAM - PRACTICAL SELF RELIANCE
This simple pear jam recipe has just a few ingredients and a lot of flavor! Pears are full of pectin, so it's easy for beginners to make this no pectin preserve.
From practicalselfreliance.com
Reviews 4.5
Total Time 40 minutes
From practicalselfreliance.com
Reviews 4.5
Total Time 40 minutes
- 1. Peel, core and dice pears. (Be sure to chop the pears relatively small, as they'll remain close to that size in the finished jam.) 2. Toss the pears in lemon juice and sugar, cover and refrigerate for overnight (12 to 24 hours). This step is important, and at an absolute minimum, they need 4 hours, preferably more. 3. Prepare a water bath canner (if canning, skip for a freezer jam). 4. Place pear mixture into a heavy-bottomed saucepan and bring to a boil on high. The mixture will foam, so be sure your pan is big enough to handle foaming to avoid overflows. 5. Stir the mixture occasionally, watching for overflows, and cook for about 10-15 minutes. If pear pieces are too large, crush slightly with a potato masher (optional). 6. Cook until the pear jam reaches gel stage, using an instant-read thermometer or testing a small amount on a plate placed in the freezer. (Gel stage is 220 degrees F at sea level and a bit below that at higher elevations. The finished temperature drops by 1 degree for every 500 feet above sea level. I'm at 1000 feet, so my jams finish at 218 F.) 7. Once the jam reaches gel stage, immediately remove it from the heat and pack it into jars leaving 1/4 inch headspace, sealing with 2 part canning lids. 8. Store the pear jam in the refrigerator for immediate use, or process in a water bath canner for 5 minutes. Turn off the canner and allow the jars to sit an additional 5 minutes before removing them to a towel on the counter. Check for seals after a few hours, and store any unsealed jars in the refrigerator. Canned pear jam should last 18 months or more at room temperature if properly sealed (refrigerate after opening) Refrigerated jam should last at least 2-3 weeks.
See details
CHRISTMAS CRANBERRY POUND CAKE - OMG CHOCOLATE DESSERTS
Nov 24, 2018 · Ingredients For the Cake: 187 grams cake flour-sifted (it’s about 1 1/2 cups plus 3 Tablespoons cake flour before sifting but you better measure it on kitchen scale because the cake could be dense or dry if you overdo it with the flour ); 1/2 …
From omgchocolatedesserts.com
From omgchocolatedesserts.com
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MONASTERY GREETINGS | TRAPPIST PRESERVES PERSONAL ...
May 30, 2014 · TRAPPIST PRESERVES BESTSELLERS include Apricot Preserve, Blackberry Seedless Jam, Blueberry Preserve, Cherry Preserve, Concord Grape Jelly, Damson Plum Jam, Peach Preserve, Red Raspberry Seedless Jam, and Strawberry Preserve. TRAPPIST PRESERVES FAVORITES include Apricot-Pineapple Preserve, Boysenberry Seedless Jam, Cranberry …
From monasterygreetings.com
From monasterygreetings.com
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CHRISTMAS CRANBERRY POUND CAKE - OMG CHOCOLATE DESSERTS
Nov 24, 2018 · Ingredients For the Cake: 187 grams cake flour-sifted (it’s about 1 1/2 cups plus 3 Tablespoons cake flour before sifting but you better measure it on kitchen scale because the cake …
From omgchocolatedesserts.com
From omgchocolatedesserts.com
See details
APRICOT COOKIES RECIPE | ALLRECIPES
20 Best New Breakfast Recipes of 2021 It was a big year for breakfast! The most important meal of the day got even more innovative in 2021. Convenience worked its way into a lot of our new breakfast recipes, especially with air fryer breakfast recipes.
From allrecipes.com
From allrecipes.com
See details
MONASTERY GREETINGS | TRAPPIST PRESERVES PERSONAL ...
May 30, 2014 · TRAPPIST PRESERVES BESTSELLERS include Apricot Preserve, Blackberry Seedless Jam, Blueberry Preserve, Cherry Preserve, Concord Grape Jelly, Damson Plum Jam, Peach Preserve, Red Raspberry Seedless Jam, and Strawberry Preserve. TRAPPIST PRESERVES FAVORITES include Apricot-Pineapple Preserve, Boysenberry Seedless Jam, Cranberry …
From monasterygreetings.com
From monasterygreetings.com
See details
CHRISTMAS CRANBERRY POUND CAKE - OMG CHOCOLATE DESSERTS
Nov 24, 2018 · Ingredients For the Cake: 187 grams cake flour-sifted (it’s about 1 1/2 cups plus 3 Tablespoons cake flour before sifting but you better measure it on kitchen scale because the cake …
From omgchocolatedesserts.com
From omgchocolatedesserts.com
See details
APRICOT COOKIES RECIPE | ALLRECIPES
20 Best New Breakfast Recipes of 2021 It was a big year for breakfast! The most important meal of the day got even more innovative in 2021. Convenience worked its way into a lot of our new breakfast recipes, especially with air fryer breakfast recipes.
From allrecipes.com
From allrecipes.com
See details
MONASTERY GREETINGS | TRAPPIST PRESERVES PERSONAL ...
May 30, 2014 · TRAPPIST PRESERVES BESTSELLERS include Apricot Preserve, Blackberry Seedless Jam, Blueberry Preserve, Cherry Preserve, Concord Grape Jelly, Damson Plum Jam, Peach Preserve, Red Raspberry Seedless Jam, and Strawberry Preserve. TRAPPIST PRESERVES FAVORITES include Apricot-Pineapple Preserve, Boysenberry Seedless Jam, Cranberry …
From monasterygreetings.com
From monasterygreetings.com
See details