Friday, December 20, 2013

Apricot Cinnamon Cookies

I still tend to overbake cookies. At least one batch every Christmas. Even if I always tell you to watch your cookies closely, especially towards the end of the suggested baking time, and to take them out of the oven rather sooner than later (e.g. in this case as soon as the edges turn golden brown) I manage to mess up a batch of cookies myself every now and then. Taking cookies out of the oven at the right moment is a tricky business. You always have to consider that they keep getting firmer after you've taken them out of the oven. If you leave them in the oven too long, they will be too firm after they have cooled down. Thank God this recipe here yielded enough dough for about three baking trays full of cookies, so I had enough cookies left after letting the first batch turn much too brown. I think, these here are my favorite this year.

(once again from the lovely Weihnachten mit Fräulein Klein)

250g flour
100g ground almonds
100g icing sugar
1 sachet vanilla sugar
60g dried apricots, cut into small pieces
1 egg yolk
200g cold butter
1 teaspoon cinnamon

2 tablespoons water
2 teaspoons brandy (I use an apricot liquor)
1 teaspoon cinnamon
1 sachet vanilla sugar
80g icing sugar

In a large bowl, sift together flour, cinnamon and icing sugar. Add ground almonds and vanilla sugar, then the apricot pieces and the egg yolk. With your hands, knead until you have a smooth dough. Form a ball, flatten a little, wrap in cling film an cool in the refrigerator for at least one hour.

Preheat the oven to 180°C. On a floured surface, roll the dough out until about 3mm thick. Cut out your cookies with a cookie cutter and arrange on a baking tray lined with parchment paper. Bake in the middle of the oven for about 10 minutes. Take out of the oven, take away from the hot baking tray immediately and let cool on a wire rack.

When the cookies have cooled down, mix water with brandy and cinnamon. Add icing sugar and vanilla sugar. Mix until you have a smooth glaze, there shouldn't be any lumps. Brush onto your cookies and let dry.

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