Apricot Rosemary Cookies Recipe
Apricot Rosemary Cookies
Total time: 15 to 30 minutes

Preparation time: 20 minutes
Baking time: 10 minutes

Difficulty: Easy
Chef's Note

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!

For 10 cookies

- 120 g (4 oz.) half-salted butter
- 100 g (3 1/2 oz.) brown sugar
- 100 g (3 1/2 oz.) white sugar
- 1 egg
- 200 g (7 oz.) flour
- 4 dried apricots
- 8 rosemary leaves
  1. Preheat the oven to 180° C (350° F).
  2. In a bowl, beat the egg, then add the two sugars and mix well.
  3. Melt the butter and incorporate it into the mixture to form a smooth batter.
  4. Cut the apricots into small pieces and chop the rosemary. Add to the bowl. Add the flour and combine well.
  5. Spread a sheet of parchment paper on a baking sheet and, using a piping bag, pipe out cookies of equal size, spacing them well.
  6. 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.
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