Apricot stars

Ingredients for 1 servings:

• 150 g butter, soft
• 100 g powdered sugar
• 1 pinch of salt
• 250 g flour
• 175 g apricot(s), dried

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 12 minutes; Total time approx. 3 hours 42 minutes

Christmas cookies

Let the butter soften at room temperature. Stir with a ladle until small peaks form. Then add the powdered sugar and salt and mix well. Sift in the flour and quickly combine everything – if possible without kneading – to form a dough. Finely chop the apricots with a chopping knife, dipping it in a little flour every now and then to prevent the fruit from sticking, or with a food processor. Mix into the dough. Shape the apricots into two balls, wrap them in foil, and let them rest in the refrigerator for at least 3 hours. Roll out the dough between cling film or a cut-open plastic bag to a thickness of 1/2 cm. Cut out stars or any desired shapes. Place on a baking sheet lined with baking paper or lightly greased. Bake the apricot stars in an oven preheated to 200°C (top/bottom heat) on the second-lowest rack for about 10-12 minutes; the cookies should still be quite light in color. Let cool on a wire rack. A delicate butter pastry that gets a special kick from the addition of dried apricots. These should be cut as finely as possible to avoid problems when cutting out the dough. It’s also important to let the dough rest for a few hours before rolling it out, so it can absorb some of the moisture from the apricots and avoid being too crumbly when rolled out.