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.