Apricot "Fried Egg" Cookies
10 servings
90 minutes
Apricot 'Fried Egg' cookies are a fun and original dessert that resembles a traditional breakfast dish but in a sweet version. It originated as a culinary fantasy combining tender dough, fragrant apricots, and light lemon glaze. The crispy cookie base, slightly sweetened by the addition of banana, harmoniously blends with the fruity tartness of apricot, creating a pleasant taste impression. The lemon glaze adds a refreshing touch to the dessert. Perfect for cheerful children's parties or as an unusual treat for tea. Such cookies not only delight in taste but also attract attention with their appearance.
1
Soften the butter. Beat the butter with sugar (80 grams) using a mixer. During mixing, add milk and banana.
- Butter: 100 g
- Sugar: 200 g
- Milk: 10 ml
- Bananas: 1 piece
2
Add sifted flour to the resulting mixture. Knead the dough. Roll out the prepared dough on a floured surface (the thickness of the dough should be about 4 mm). Cut out circles with a diameter of about 6 cm from the sheet.
- Wheat flour: 250 g
- Wheat flour: 250 g
3
Preheat the oven to 180 degrees and line a baking sheet with parchment. Place circles on the baking sheet. Bake in the oven for 15 minutes. After the time is up, leave on the baking sheet for about 10 minutes, then transfer to a rack to cool. Cut the apricots in half and place them on towels to dry.
4
Make powdered sugar from the remaining sugar. To prepare the glaze, gradually add lemon juice to the powdered sugar while mixing with a fork or whisk. Once the desired consistency is achieved, apply the glaze to each cookie. Place an apricot in the center of each cookie and cool (it's better to do this on a rack).
- Sugar: 200 g
- Lemon juice: 30 ml
- Canned apricots: 800 g