Tuesday, 11 June 2013
This weeks cookies - Apricot and pecan
Doeser. This book would be a great little book to buy anyone for a gift. I have baked several cookies from this book and they have all been yummy. The recipes are easy to read and follow, the price of just $10 is also great.
These cookies are delicious, and while you can taste the apricot you also get a tang from the grated orange peel.
Apricot and pecan cookies:
225gm / 8oz butter, softened
140g / 50z caster sugar
1 egg yolk, lightly beaten
2 tsp, vanilla extract
280g / 10oz plain flour
grated rind of 1 orange
55g / 2oz ready to eat dried apricot, chopped
100g / 3 1/2oz pecan nuts, finely chopped
Put butter and caster sugar into a bowl and mix well with wooden spoon, (or electric beaters), then beat in the egg yolk
and vanilla extract. Sift together the flour and salt into the mixture, add the orange rind and apricots and stir thoroughly until combined. Shape into a log. Spread the pecans in a shallow dish and roll the log in the nuts until well coated, then wrap in clingfilm and chill in the refrigerator for 30-60 minutes.
Preheat the oven to 190 C/ 375F. Line two baking trays with parchment paper.
Unwrap the dough and cut into 5mm / 1/4inch slices with a sharp serrated knife. Put the slices on the trays spaced well apart.
Bake for 10 - 12 minutes. Leave to cool on the trays for 5-10 minutes, then using a palette knife transfer to wire racks to cool completely. Enjoy