Shortbread cookies with apricots
Description
Delicious baked goods for the whole family. Always place the apricot halves cut side up. That way the sugar will cling to the fruit, soak them evenly, and the juice will not run out of the fruit as strongly. The cookies are perfect for teatime or as a snack.
Instructions
- 1
Step 1
Prepare all the ingredients you need for apricot shortbread cookies. Wash the apricots and pat them dry.
- 2
Step 2
Mix the flour with salt, baking powder, sugar, and vanilla sugar. Grate cold butter on the coarse side of a grater into the flour mixture and rub in until crumbly. Break an egg into the mixture and quickly knead a soft dough, then wrap in plastic wrap and refrigerate for 30 minutes.
- 3
Step 3
Halve the apricots.
- 4
Step 4
Roll out the dough into a rectangle 5 mm thick. Straighten the edges and cut into squares longer than the apricots. Place half an apricot on each piece of dough, cavity from the pit facing up. Sprinkle a little sugar into each hollow.
- 5
Step 5
Bring the top corners together and pinch the dough shut.
- 6
Step 6
Arrange the cookies on a baking sheet greased with vegetable oil, leaving space between them. Place in a hot oven and bake at 180 degrees for 20–25 minutes until done. Remove the cookies from the oven and let cool.
- 7
Step 7
Ready. Serve at the table.