John Myers
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Cookies: Apricot Leaves
The perfect cookies: apricot leaves recipe with a picture and simple step-by-step instructions.
dough
- 200 g Cold butter
- Rubbed zest of 1/2 lemon / 2
- 150 g Extra fine sugar
- 1 Egg
- 300 g Sifted flour
filling
- 150 g Apricot jam
- 1 tbsp Apricot brandy or quince liqueur
- Put the flour with sugar, lemon zest, egg and finely diced butter in the mixing bowl of the food processor and knead everything together quickly with the dough hook. Chill in the refrigerator for 1 hour
- Preheat the oven to 170 ° C top / bottom heat
- Roll out the dough about 3-4 mm thick on a floured work surface. Cut out the leaves, place on a baking tray lined with baking paper and bake for about 10 minutes until golden. Let the cookies cool down on a wire rack
filling
- Heat the apricot jam and mix it with the schnapps or liqueur. Then spread the jam on the underside of the cookies and place a second cookie on top of each other. Let it dry on a cake rack, sprinkle with powdered sugar and store in a tin
- makes about 70 pieces
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