We have a huge bag of dried apricots to use up, so when I found this recipe for apricot & tarragon cookies it seemed like an obvious solution to use some of them up. Here’s the slightly-fiddled-with recipe…
- 1 cup dried ready-to-eat apricots, finely chopped
- 2 tablespoons finely chopped tarragon leaves
- 1/2 cup sugar
- 115g unsalted butter, softened
- 1 egg yolk
- 1/3 cup olive oil
- 3/4 teaspoon salt
- 250g plain (AP) flour
Work the chopped tarragon into the sugar by hand, then cream with the butter in the mixer. Add in the yolk, then gradually add the olive oil. Slowly mix in the flour, salt and apricots to form a dough, and chill for 30 minutes.
After chilling the dough gets rolled out pretty thick, about 1cm, and then cookie-cut into circles, which go on a lined baking tray, and into the fridge for another chill.
While they finish chilling the oven goes to 160c fan, and the cookies go in for 20 minutes, swapping over half way through, then onto a wire rack to cool.
When I was subbing in the tarragon and sugar I didn’t think Soph would be able to eat these. She doesn’t like aniseed flavour, and the smell was overwhelmingly aniseed: mmm…. However once they were cooked the tarragon was just a supporting hint to the main flavours of butter and apricot.
They are delicious! I’ll certainly use this recipe again for other dried fruit based recipes.