Contents
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Ingredients
- 200 g Butter
- 300 g Flour
- 100 g Sugar
- 1 tbsp Vanilla sugar
- 100 g Dried apricots
- 75 g Dried cranberries
- 3 cl Apricot liqueur
- Powdered sugar
- Apricot liqueur
Instructions
- Finely chop the apricots and cranberries and marinate with the apricot liqueur.
- Mix the room temperature butter with flour and sugar. Fold in the chopped fruits and let the dough rest in the refrigerator for an hour.
- Now cherry-sized balls are turned and placed on a tray lined with foil or baking paper.
- Bake at 160 degrees for about 20 minutes.
- In the meantime, mix the icing sugar with the apricot liqueur to a glaze and cover the cookies with it immediately after removing them.
Nutrition
Serving: 100gCalories: 429kcalCarbohydrates: 54.2gProtein: 4.5gFat: 20.5g