Ingredients
-
1/2
-
2
-
1/2
-
8
-
1
-
1/3
-
3/4
-
2
-
-
-
-
-
-
-
Directions
Apricot Tarragon Cocktail Cookies, from Food & Wine Magazine – Dorie Greenspan of CookieBar in New York, from Food & Wine Magazine – Dorie Greenspan of CookieBar in New York
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Steps
|
1
Done
|
In a Small Bowl, Cover the Apricots With Hot Water and Let Stand For 10 Minutes, Until They Are Plump. Transfer the Apricots to Paper Towels to Drain. |
|
2
Done
|
in Another Small Bowl, Rub the Tarragon Leaves Into the Sugar Until They Are Moist and Aromatic. in a Standing Mixer Fitted With the Paddle, Beat the Butter With the Tarragon Sugar at Low Speed Until Creamy. Beat in the Egg Yolk Until Just Combined, About 1 Minute. Slowly Drizzle in the Olive Oil and Beat Until Smooth. Add the Salt and Flour and Beat Until Just Incorporated. Using a Large Spatula, Fold in the Apricots. |
|
3
Done
|
Turn the Cookie Dough Out Onto a Work Surface and Knead Until It Just Comes Together. Divide the Dough in Half and Press Each Half Into a Disk. Roll Out Each Disk Between 2 Sheets of Wax Paper to About 1/4 Inch Thick. Cut Out Cookies With a 1/2 Inch Cookie Cutter, Leaving the Cookies in the Disk. Slide the Wax Paper-Covered Disks Onto a Baking Sheet and Freeze For at Least 1 Hour, Until Very Firm. |
|
4
Done
|
Preheat the Oven to 350 Degrees and Line 2 Large Baking Sheets With Parchment Paper. Press Cookies Out from Disks, Reserving Leftover Dough to Re-Roll For More Cookies. Place 1 Inch Apart on Cookie Sheet. |
|
5
Done
|
Bake Cookies For About 20 Minutes Until They Are Lightly Golden; Shift the Baking Sheets from Top to Bottom and Front to Back Halfway Through. Let the Cookies Cool on the Baking Sheets For 3 Minutes, Then Transfer Them to a Wire Rack to Cool Completely. |
|
6
Done
|
Cookies May Be Frozen. |
