Apricot and cranberry cookies with chocolate coating

Ingredients for 1 servings:

• 130 g butter, room temperature
• 180 g raw cane sugar
• 1 packet of vanilla sugar
• 2 eggs
• 100 g cranberries, dried
• 50 g dried apricots
• 350 g flour
• 1 tsp baking powder
• ½ tsp cinnamon
• 100 g cake icing (whole milk, ready-made product)
• 50 g granulated sugar
• Flour for the work surface

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

enough for about 30 pieces

Place the softened butter, brown cane sugar, and vanilla sugar in a bowl and beat until fluffy. Beat in the eggs, one at a time. Finely chop the cranberries and apricots and fold into the custard. Mix the sifted flour with the baking powder and cinnamon and knead into the custard. Wrap the dough in cling film and let it rest in the refrigerator for 30 minutes. Roll the dough into balls on a floured surface and flatten them. Place the cookies on a baking sheet lined with baking paper. Bake in an oven preheated to 180°C for 15-20 minutes. Once the baking time is over, remove the apricot-cranberry cookies from the oven and let them cool on a wire rack. Prepare the milk cake glaze according to the package instructions and spread halfway over the cookies, sprinkle with sugar, and let it dry completely. Store the apricot-cranberry cookies in a suitable container in a cool place.