John Myers
Christmas Cookies: Chocolate and Cinnamon Crispy Mountains with Apricots
The perfect christmas cookies: chocolate and cinnamon crispy mountains with apricots recipe with a picture and simple step-by-step instructions.
To roast the oatmeal:
- 200 g Oatmeal
- 1 tsp Sugar
For the dough:
- 130 g Soft butter
- 75 g Sugar white
- 75 g Sugar brown
- 1 Sachets Vanilla sugar
- 2 Eggs
- 1 pinch Salt
- 1 tsp Ground cinnamon
- 1 Sachets Natural orange peel aroma
- 125 g Dried soft apricots
- 175 g Wheat flour
- 1 tsp Baking powder
- 2 tsp Cocoa for baking
- 2 tbsp Chocolate droplets
Aside from that:
- 2 piece Parchment paper
- 3 Tbsp slightly heaped Powdered sugar
- 0,5 tsp Ground cinnamon
- Briefly toast the oat flakes together with 1 teaspoon of sugar in a pan, stirring occasionally. Take it from the stove and let it cool off. Finely dice the soft apricots.
- Beat the butter with the hand mixer until frothy. Add all three types of sugar, eggs, salt, cinnamon, orange peel flavor and apricots and stir in.
- Mix the oatmeal, flour and baking powder, add to the dough and stir everything until smooth. Finally add the cocoa powder and the chocolate droplets and stir carefully again. Cover the dough and let it rest for half an hour. After 1/4 hour of resting time, preheat the oven to 200 degrees (top and bottom heat).
- Cut small knobs from the dough with the help of two teaspoons (amount 1 teaspoon each) and place them on a baking sheet lined with baking paper with a little space between them. Bake in the oven on the middle rack for about 12-14 minutes, until the cookies are lightly browned. Then let cool completely on a wire rack.
- Mix the powdered sugar and cinnamon, sift through and dust the biscuits generously with it. Store airtight or enjoy immediately. Have fun baking and a nice, stress-free Advent season :-).
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