Apricot “Egg” Cookies

Apricot “Egg” Cookies

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The sweetness of cookie and icing will balance out the tartness of the fresh apricot, creating a rounded flavor that’s quirky and cute too!

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Chicago, IL

Time needed

30 min preparation + 10 min cooking

Serving Size / Yield

24 servings

Ingredients

  • 12 small apricots, halved and de-pitted
  • 2 cups of all-purpose flour
  • 1 ½ cups of sugar
  • 1 cup of butter, softened
  • 1 egg
  • 2 teaspoon of vanilla
  • ½ teaspoon of baking soda
  • ½ teaspoon of baking powder
  • Pinch of salt
  • 1 cup of powder sugar
  • 3 teaspoons of milk
  • 3 teaspoons of corn syrup
  • ¼ teaspoon of vanilla

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Directions

In a large bowl, whisk together softened butter and sugar until creamy and smooth. Then, slowly sift in flour, baking soda, baking powder, and salt while continuing to whisk. Once a soft dough has formed, shape the dough into a large ball and transfer to a closed lid container. Allow the dough to chill for at least thirty minutes before preheating the oven to 350 degrees.
After dough has chilled, spoon out a tablespoon of dough, roll it into a ball and place each two inches apart on a baking tray. Bake for 10 minutes or until edges is golden brown.

While the cookies are cooling, sift the powder sugar into a bowl to remove any clumps. Then slowly stir in milk, vanilla and corn syrup until the mixture is smooth, shiny and slightly thin. Spoon icing onto the cooled cookies, making sure to wave the spoon to create the shape of an egg. Before the icing sets, place an apricot half in the center to mimic a yolk.




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