115 apricot cookie recipes

Luscious apricot bars layered over a shortbread crust with a chewy brown sugar topping studded with plump apricots and chopped walnuts. A classic two-layer dessert bar rolled in sugar.

Dense apricot bars sweetened with maple syrup and loaded with dried apricots, walnuts, and cashews. No eggs, no butter, finished with powdered sugar icing and optional chocolate drizzle.

Pure fruit cookies sweetened only with mashed bananas and dried fruit. No added sugar, made with oats, nuts, and chopped apricots, raisins, or dates.

Mazurka cookie bars with an almond shortbread base topped with a fruity filling of apricots, figs, raisins, walnuts, and candied orange peel, finished with powdered sugar icing.

Wholesome bars packed with oats, dried apricots, raisins, and sunflower seeds, sweetened with molasses and bound with orange juice.

Fruitcake biscotti studded with dried cranberries, tart cherries, candied orange rind, and almonds. Twice-baked for that signature crunch with lemon and almond extract.

This recipe is from my father-in-law Ed Stang. He just dumped in whatever goodies are on hand; they always taste great.

One base cookie dough, four different bar cookies. Choose from Granola Nut, Apricot Cashew, Apple Oatmeal, or Carrot Pineapple. Spread in a jelly roll pan and bake for 35 easy cookie bars.

A golden and delicious cake that will have your family begging for a second slice!

Fresh fruit pizza cookie with a chocolate chip cookie crust, vanilla cream cheese spread, and a colorful topping of pineapple, kiwi, bananas, and raspberries glazed with apricot jam.

This moist and delicious cake made with currants, raisins and apricots is perfect the for the holiday season!

Fruktsoppa is a traditional Swedish fruit soup with dried apricots, prunes, raisins, currants, and fresh apple simmered with cinnamon and thickened with tapioca. Served chilled as a light dessert.

No-bake pie with crispy rice cereal crust filled with tapioca-thickened apricot and pineapple in cinnamon-spiced fruit juice.

No-bake apricot cheesecake on a toasted oat crust with brandy-laced cream cheese filling, folded with chopped apricots and whipped cream. Glazed with warm apricot preserves and brandy.

The duck breasts are marinated in a mixture of apricot preserve, sherry vinegar, cumin and cayenne pepper to boost the flavor. Grilling gives the breasts extra deliciousness. Easy yet tasty.

The sweetness of apricot preserves is brightened with lemon and balanced by a bit of cayenne pepper with some toasted nuts for added texture.