60925 hazelnut topped apricot bar cookies Recipes

roll of pillsbury sugar cookie dough. can be either the 1 or two lb roll. i used the two pound., apricot jam, hazelnuts, toasted and chopped finely (use food processor-these nuts are wicked hard!), semisweet chocolate chips .

apricot, almonds, walnuts, honey, wheat germ, flour, oil, orange juice

chocolate-hazelnut spread (such as nutella), sugar cookies (such as pepperidge farm bordeaux), chopped dried apricots, marshmallows, chopped hazelnuts, toasted

flour, powdered sugar, butter, sugar, apricot preserves, eggs, slightly beaten, butter, softened, vanilla, dried apricot, diced, sliced almonds

all-purpose flour, butter, egg yolks, vanilla extract, brown sugar, apricot preserves, chopped walnuts

chopped dried apricots, lemon juice, white sugar, butter, light brown sugar, eggs, all-purpose flour, baking soda, salt, rolled oats

hazelnuts, toasted, husked, powdered sugar, ground cinnamon, all purpose flour, unsalted butter, room temperature, eggs, separated, vanilla extract, salt, apricot preserves

cuccidati (italian fig and date bar cookies), margarine, granulated sugar, eggs, rind of 1 orange, orange juice, flour, baking powder, vanilla extract, string of figs, raisins, brown sugar, walnuts, dates, orange, cinnamon, whiskey, black pepper, water, powdered sugar, butter, orange juice, preheat oven to 375 degrees f., crust: in large bowl, cream together first 3 ingredients. add orange juice and orange rind. in separate bowl, combine flour and baking powder. add to creamed mixture along with vanilla., filling: prepare several days ahead of time. in a food grinder , grind figs and raisins. in large saucepan, simmer raisins and figs with brown sugar and water for 15 minutes. grind walnuts, dates, and orange. stir into hot mixture along with cinnamon, black pepper, and whiskey. remove from stove, mix well, cover, and let mellow for 3 days., roll dough into 3-inch wide strips on pastry cloth. lay filling down the center and wrap dough to form a long sausage-like" cookie. roll back and forth until crust seems very thin. cut in diagonal about every 1 1/2 inches. place on cookie sheet close together and bake for 10-13 minutes. cookies should be barely brown. cool and store in tins 5 days, then frost., frosting: in medium bowl, mix together margarine and powdered sugar until well blended. add enough juice to make a thick glaze. top cookies with a thin coat. let frosting dry a couple of hours then store in tins as follows., store : line tins with foil, place a layer of cookies, then a layer of wax paper (not plastic wrap). keep repeating, ending with foil and then the lid.

apricot-blueberry topping, apricot halves in light syrup, wild blueberries in light syrup, sugar , optional, ground cinnamon, ground nutmeg, cornstarch dissolved in 1 tbsp water, french toast, extra-large eggs, fat-free milk (may substitute canned, fat-free evaporated milk), sugar, vanilla extract, whole-wheat bread, sliced almonds, toasted , optional

special k bar cookies, sugar, peanut butter (creamy or crunchy), white corn syrup, maple flavoring, special k cereal (the large size), butterscotch chips, chocolate chips, add maple flavoring to taste -- as well as vanilla flavoring, mix above together and bring to a boil in pan allowing to boil for a couple minutes- stirring occassionally. gradually add special

unsalted butter, softened, light brown sugar, dark rum, egg, egg yolk, all-purpose flour, baking soda, salt, hazelnuts, toasted, skinned, chopped, semi-sweet chocolate chips

walnuts, dried apricot, water, sugar or 1/2 cup splenda granular, butter, melted, brown sugar, flour, baking soda, oatmeal

butter, softened, brown sugar, egg yolk, vanilla, flour, brown sugar, butter, dark corn syrup, heavy cream, hazelnuts, toasted (toast in 350 for 10 minutes)

whipping cream, chopped bittersweet chocolate, unsalted butter, hazelnut liqueur, hazelnuts, dark chocolate bar, chopped

cake mix, eggs, butter,melted, vanilla,divided, chopped dried apricots, cream cheese,softened, confectioners sugar, apricot preserves, flaked coconut, sliced almonds

hazelnuts, ground (130 g), sugar (150 g icing ), cinnamon, cocoa powder, plus extra to dust (50 ml), egg whites , largest size, superfine sugar (castor sugar, or use sugar substitute), chocolate chips, preferably the dark kind (100 g)

egg bread, eggs, cinnamon, nutmeg, custard powder, milk, cream cheese, apricot jam, chopped or slivered almonds, drop almond extract, powdered sugar and sliced almonds for topping (optional), apricot syrup