Lovely little lemon-scented and sugar-coatedapricot tea cookies.
Recipe: Lemon Apricot Cookies
3/4 cup ground almonds – divided use
Preheat oven to 375°F (190°C).
In a blender or food processor, combine1/4 cup of the ground almonds with 1 tablespoon powdered sugar;process until very fine. Set aside.
In a medium bowl, combine flour, lemonpeel and salt: set aside.
In large bowl, cream butter and remainingpowdered sugar until light and fluffy. Add water, lemon extractand vanilla. Blend in flour mixture, apricots, almond-sugar mixtureand remaining almonds; mix until blended. Refrigerate until cold,30 to 60 minutes.
When cold, form into 1-inch balls androll in sugar until evenly coated. Place on a cookie sheet. Pressthe balls down with the bottom of a small glass.
Bake 10 to 12 minutes, or until just brownedaround the edges. Cool slightly before removing from sheets.
1 tablespoon powdered sugar
2 cups all-purpose flour
3 tablespoons finely grated lemon peel
1/4 teaspoon salt
1 cup unsalted butter, softened
2/3 cup powdered sugar
2 tablespoons cold water
2 teaspoons lemon extract
1 teaspoon vanilla extract
1/3 cup minced dried apricot
1/2 cup granulated sugar
Makes 36 cookies.
If the Lemon Apricot Cookies recipe was useful and interesting, you can share it with your friends or leave a comment.
More from my cooking blog