Apricot Rosemary Angel Eyes

Ingredients

• 1 dough (cookie dough according to base recipe)
• 2 sprigs fresh rosemary
• 1 tsp grated organic lime zest
• 120 g apricot fruit spread (at least 70% fruit content)
• 10 g powdered sugar from raw cane sugar (1 tbsp)

Instructions

1. 1.

   First prepare the dough according to the base recipe. Here you can find the cookie dough recipe.

2. 2.

   Wash the rosemary, shake dry and finely chop the needles. Knead it into the dough with the lime zest.

3. 3.

   Shape the dough into walnut-sized balls, press slightly flat and place on a baking sheet lined with parchment paper. Press depressions into the dough balls with the handle of a cooking spoon.

4. 4.

   Fill the depressions with fruit spread using two teaspoons. Bake the angel eyes in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 15 minutes until golden brown. Remove and let cool.

5. 5.

   Dust the angel eyes with powdered sugar and serve.