Apricot Cookies
Prep: 20min
|
Servings: 60
|
Cook: 10min
The apricot cookies from Spoonsparrow taste great, especially during Advent.
Ingredients
- 250 g butter
- 150 g sugar
- 2 packets vanilla sugar
- 2 egg yolks
- 300 g flour
- 100 g starch
- 75 g dried apricots
Instructions
-
1.
Preheat the oven to 220°C (428°F).
-
2.
Beat the butter with the sugar, vanilla sugar and egg yolks until fluffy. Mix the flour with the starch. Add one‑third of this dry mix to the butter‑egg mixture and stir in. Chop the apricots and fold them into the dough along with the remaining dry ingredients. Shape the dough into a ball and refrigerate for at least 1 hour.
-
3.
On a lightly floured surface roll out the dough to about 5 mm thickness and cut out circles (with wavy edges) roughly 4 cm in diameter. Place them on a parchment‑lined baking sheet with some space between each cookie and bake for about 10 minutes.
