John Myers
Ingredients for 1 servings:
- 250 g flour
- 125 g margarine
- 110 g brown sugar
- 2 eggs
- 1 packet of baking powder
- 50 g chocolate shavings (whole milk)
- 2 tbsp apricot liqueur
- 1 tsp cinnamon
- ½ tsp cardamom
- 50 g hazelnuts, ground
- 50 g apricot(s), dried
- powdered sugar
- liqueur
- Chocolate coating, optional
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes
Finely dice the dried apricots and place them in a bowl with the remaining dough ingredients. Mix everything well. Refrigerate the dough for 30 minutes. Form small balls from the dough and place them on a baking sheet lined with baking paper. Bake in an oven preheated to 180°C (top/bottom heat) for 12-15 minutes. Place the finished cookies on a wire rack to cool. Decoration is a matter of taste. This time I made the icing with powdered sugar and apricot liqueur. For children, I would use juice. Alternatively, the cookies can also be decorated with melted chocolate coating.
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