APRICOT STUFFED COOKIES by
the white chocolate drizzling is going to be easier if you add a bit of coconut oil. only a tad, or the chocolate will never get hard enough to stack the cookies
Soak dry fruit in water the night before to absorb some moisture so the cookie should not crumble.
- 250 gr. of flour
- 75 gr. of sugar
- 7 gr. dry active yeast
- 1 egg + 2 yolks
- 100 gr. unsalted butter
- 50 gr. of shortening
- 1 teaspoon of vanilla
- 1 1/2 teaspoon of baking powder
1. Dissolve yeast in warm water. Sift flour and baking powder. Beat butter and shortening, add sugar and beat until light and fluffy, add eggs one at a time and vanilla.
2. Combine with yeast and flour mixture, cover dough and put in the fridge for 1 hour. Take a small amount of dough and form a ball, press it and fill with 1 dried apricot, cover completely.
Bake them at 300°F for about 20 minutes, let them cool and drizzle
melted white chocolate on top