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Apricot tarragon cocktail cookies
Nb persons: 0
Yield: about 4 dozen cookies
Preparation time:
Total time:
Source:
| Apricot-Tarragon Cocktail Cookies (FoodandWine.com) Ingredients: | |
| ½ cup | dried Turkish apricots, finely chopped |
| 2 Tbsp | finely chopped tarragon leaves |
| ½ cup | sugar |
| 1 stick | unsalted butter, softened |
| 1 large | egg yolk |
| 1/3 cup | extra-virgin olive oil |
| 3/4 tsp | sea salt |
| 2 cups | all-purpose flour |
Instructions:
In a small bowl, cover the apricots with hot water and let stand for 10 minutes, until they are plump. Drain on paper towels.
In another small bowl, rub the tarragon leaves into the sugar until they are moist and aromatic. In a standing mixer fitted with the paddle, beat the butter with the tarragon sugar at low speed until creamy. Beat in the egg yolk until just combined, about 1 minute. Slowly drizzle in the olive oil and beat until smooth. Add the salt and flour and beat until just incorporated. Using a large spatula, fold in the apricots.
Turn the cookie dough out onto a work surface and knead until it just comes together. Divide the dough in half and press each half into a disk. Roll out each disk between 2 sheets of wax paper to about 1/4 inch thick; or, roll into logs, wrap and refrigerate. Slide the wax paper–covered disks onto a baking sheet and freeze for at least 1 hour, until very firm.
Preheat the oven to 350° and line 2 large baking sheets with parchment paper. Working with one piece of cookie dough at a time, peel off the top sheet of wax paper. Using a 1-1/2-inch round cookie cutter, stamp out the cookies as close together as possible. (*Alternately, roll dough into log wrapped in plastic, chill then cut into disks.) Arrange the cookies 1 inch apart on the prepared baking sheets.
Bake the cookies for about 20 minutes, until they are lightly golden; shift the baking sheets from top to bottom and front to back halfway through. Let the cookies cool on the baking sheets for 3 minutes, then transfer to a wire rack to cool.
Notes:
*Suggested for easiest method with least waste. The rolled-out frozen cookie dough can be wrapped in plastic and kept frozen for 2 weeks and then baked. Cookies can be kept in an airtight container for up to 3 days.
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