Marking the end of the Lent season, Easter is a springtime festival celebrated by the Christian community throughout the world. It honors the resurrection of Jesus Christ from His death. The festival is celebrated with great magnificence and splendor across the globe. Decorations, partying, get-togethers, activities, games and church mass are the main attractions of the day. Allow your guests to help themselves with some wonderful and unique cookies. Moreover, freshly baked cookies taste as good as they look. Try your hands on apricot delight cookies this Easter and have a different variety to serve your family and guests on the Easter menu. Given here are two different recipes for preparing apricot delight cookies. Go ahead and have a blasting Easter!
How to Make Apricot Cookie
In this column of Easter cookie recipes, we are suggesting an easy to make Easter Apricot delight cookie. It is one of the most loved Easter cookie recipes.
Apricot Cookie Recipe
- ½ cup Shortening
- ½ cup Sugar
- 1 Egg (well beaten)
- ½ tsp Lemon Juice
- ½ cup Flour
- ½ tsp Baking Powder
- ½ tsp Salt
- ½ tsp Cinnamon
- A pinch of Cloves
- 2 tbsp Milk
- ¾ cup Apricot Preserves
- Cream shortening.
- Add sugar and cream until feathery.
- Add egg and lemon juice, mix together well.
- Sift together flour, baking powder, salt, cinnamon and cloves.
- Add the flour mixture to the egg mixture, alternating with milk.
- Divide the batter into two equal halves.
- Put half the batter into a greased 9x9 inch pan.
- Cover it with apricot preserves.
- Top with remaining half of the batter.
- Now, bake at 400 degrees F for 25 minutes or until it becomes golden, and batter tests done.
- Cool and cut into squares.
- The delicious apricot delight is ready to be savored upon.
- 1½ cup dry Apricot (chopped)
- 1½ cup Desiccated Coconut
- ½ can Sweetened Condensed Lowfat Milk
- Coconut or Castor Sugar (for dusting)
- Combine together apricot, coconut and low fat milk. Mix using your hands to form soft dough type mixture.
- In case the mixture is too runny, add in some crushed biscuits.
- Roll the mixture into a snake and lightly dust in castor sugar or more coconut.
- Cut the roll into 1 cm thick pieces.
- Refrigerate the pieces until well-chilled.