Apricot Rosemary CookiesTheWorldWideGourmet.com
Nutritional values
per 100 g
Energy:402.8 kcal
Proteins:5.4 g
Fats:17.5 g
Carbohydrate:57.2 g
Fibers:0.9 g
Sugar:32.8 g
Cholesterol:81.6 mg
Sodium:181.8 mg
Calcium:29 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
120
g
salted butter
100
g
brown sugar
100
g
white sugar
1
egg
200
g
flour
4
dried apricots
8
rosemary leaves
METHOD
- Preheat the oven to 180° C (350° F).
- In a bowl, beat the egg, then add the two sugars and mix well.
- Melt the butter and incorporate it into the mixture to form a smooth batter.
- Cut the apricots into small pieces and chop the rosemary. Add to the bowl. Add the flour and combine well.
- Spread a sheet of parchment paper on a baking sheet and, using a piping bag, pipe out cookies of equal size, spacing them well.
- Bake for 10 minutes. Once the cookies are baked, remove from the pan and let cool. Store in a dry place in a airtight tin so that they don't soften.
CHEF'S NOTES
Hint: So that the cookies don't spread out too much when baked, use ungreased parchment paper and check your oven temperature. If it's not hot enough, the cookies will turn into pancakes!
