Apricot-Tarragon Cocktail Cookies – a delicious recipe with Turkish, tarragon leaves, sugar, unsalted butter, egg yolk, extra-virgin olive oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a small bowl, cover the apricots with hot water and let stand for 10 minutes, until they are plump. Transfer the apricots to paper towels to drain.
2
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.
3
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. Slide the wax paper-covered disks onto a baking sheet and freeze for at least 1 hour, until very firm.
4
Preheat the oven to 350u00b0 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. Arrange the cookies 1 inch apart on the prepared baking sheets.
5
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 them to a wire rack to cool completely.
6
MAKE AHEAD
7
The rolled-out frozen cookie dough can be wrapped in plastic and kept frozen for 2 weeks. The baked cookies can be kept in an airtight container for up to 2 days.
730
kcal
Calories
46
g
Fat
71
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 cup dried Turkish apricots, finely chopped, 2 tablespoons finely chopped tarragon leaves, 1/2 cup sugar, 1 stick unsalted butter, softened, and more.
Yes, Apricot-Tarragon Cocktail Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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