Easter Apricot Cookies
Shortbread rounds crowned with an apricot half and lemon glaze make an elegant yet light treat for tea. The bright orange center against the white glaze reads festive, and the flavor sits between sweet and pleasantly tart thanks to the lemon juice.
The base is a crumbly butter dough beaten with a mixer rather than rubbed by hand — which is exactly why you must stop mixing the moment the flour is incorporated. Overworking develops gluten and the cookies lose their tenderness. Roll to about 5 mm (a scant quarter inch), cut 6 cm (roughly 2½-inch) rounds, and heat the oven to 180 °C / 350 °F.
What to watch for. Blot the apricots dry on a paper towel; leftover syrup bleeds into the glaze and leaves the cookies damp. Glaze only fully cooled cookies — too thin, add powdered sugar; too thick, a few drops of juice. Canned peaches or a thick jam stand in for the apricots if you prefer.
Part of European cuisine — 63 more recipes in the section.
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Ingredients
Instructions
Soften the butter and beat it with the sugar using a mixer. Still beating, add the milk and egg.
Add the sifted flour and work into a dough. Roll it out 5 mm thick and cut out rounds 6 cm in diameter.
Heat the oven to 180 degrees C. Line a baking sheet with parchment, lay out the rounds, and bake for 10 to 12 minutes.
Let them cool for about 15 minutes, then cool completely. Set the apricot halves on a paper towel to dry.
For the glaze, mix the powdered sugar with the lemon juice. Coat each cookie with glaze, place an apricot half in the center, and let it set.
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