Sometimes, when I need cookies for platters or for an event, I make these "apricots". I have always found them quick, they don't make much mess, and they don't use fancy ingredients. I work with the dough quite easily and I don't have to be very careful about the shape, as it gets finished at the end anyway. I feel like I get quite a lot out of one batch, and for decoration, no special skills are needed.
Quick info
Total time: about 1 hour and 20 minutes
Preparation time: about 1 hour (includes chilling and assembling)
Baking time: 20 minutes
Servings: 30-35 cookies (15-17 filled apricots, depending on size)
Difficulty: easy to medium
Recipe type: cookies for festive platters or holidays
Ingredients
250 g sugar
2 eggs
1 cup lard
1 1/2 teaspoons ammonia
Zest of 1 lemon
Vanilla
A pinch of salt
600 g flour
Red and blue food coloring
100 g granulated sugar (for rolling)
1 jar of jam
Preparation method
1. In a large bowl, put the sugar, eggs, vanilla, lemon zest, and salt. I mix them with a mixer or whisk until they become more homogeneous.
2. I add the lard and incorporate it, not insisting too much. The mixture remains quite soft.
3. I extinguish the ammonia with a few drops of lemon juice directly in a teaspoon and add it to the mixture.
4. I gradually add the flour, mixing until I obtain a moldable, slightly soft dough that doesn't stick to my hands. I usually use the entire amount.
5. I put the bowl in the fridge for at least 30 minutes. The dough hardens a bit and is easier to work with.
6. I take the dough out, break pieces about the size of a walnut, and roll them between my palms. I flatten them slightly, like thick discs.
7. I place the discs on a tray, on baking paper, with a little space between them. I preheat the oven and bake on low heat for about 20 minutes. They should not brown.
8. While they are still warm, I make a small indentation in the center of each. I use the handle of a teaspoon or something similar. I don't press too hard so they don't crack.
9. I let them cool completely. During this time, I set aside the crumbs from the indentations.
10. After they have cooled, I mix a teaspoon of jam with the remaining crumbs. With this paste, I fill the indentation of each half.
11. I stick two halves together with jam, so that I get some spheres.
12. For coloring, I prepare two small bowls: one with red dye and water (about 80 ml), one with blue dye and water (also about 80 ml).
13. In another bowl, I put the granulated sugar for rolling.
14. I dip each apricot in one of the dyes (not too much, just enough to catch color on the outside) and immediately roll it in granulated sugar, so that it is evenly covered.
15. I let the cookies dry on a rack or tray at room temperature until the dye layer stabilizes.
Why I make this recipe often
It is one of the options for cookies with a shortcrust pastry that doesn't require butter and not much technique. I can make them ahead of time and they last well for a few days. They are easy to portion and I think they look good on festive platters. The jam filling is quick and doesn't leak.
Tips and variations
Tips
- Don't overmix the dough, so it doesn't harden when baked.
- Take the cookies out of the oven while they are still light in color. If you bake them too long, they dry out.
- If the dough seems too soft after chilling, add a little more flour as you shape it.
Substitutions
- Lard can be replaced with butter with at least 80% fat, but the texture will be slightly different.
- The jam can be of any kind, but the denser it is, the easier it is to fill and stick.
- You can use only red dye if you don't have blue; it's not essential for taste or texture.
Variations
- You can make the cookies just white, without coloring them, if you don't want to use dyes.
- If you want a different look, you can use yellow dye for a closer appearance to apricots.
- You can add a bit of rum essence to the dough or filling if you want extra flavor.
Serving ideas
- They are best served on festive platters, especially during holidays or events.
- You can package them in small boxes for gifts.
- They pair well with tea or coffee, as they are not too sweet inside.
Frequently asked questions
1. What role does ammonia play in this recipe?
Ammonia (ammonium bicarbonate) helps the cookies rise and become tender. It is not detectable in taste after baking.
2. Can I use butter instead of lard?
Yes, but the texture will be slightly less crumbly. Lard also gives a more "classic" taste to such cookies.
3. Can I use natural dyes?
You can try beet juice or turmeric for pink and yellow, but the color will be paler and there may be a subtle vegetable taste.
4. What kind of jam works best?
Any dense jam – apricot, plum, quince, or even thick preserves. It is important that it is not too liquid.
5. Can I freeze these cookies?
I do not recommend freezing after assembly, as they may become soggy upon thawing. However, the raw dough can be frozen.
Nutritional values
Approximately, for one filled apricot (two halves stuck together, rolled in sugar):
Calories: ~120 kcal
Carbohydrates: ~20 g
Protein: ~2 g
Fats: ~4 g
The values depend on the exact amount of jam, the type of lard, and how much sugar remains on the outside.
Storage and reheating
They can be stored at room temperature in a closed box for 4-5 days. I do not recommend reheating, as they become soft and the sugar coating melts. They can be made a day before serving. If they last longer, the filling may seep in and make them slightly soggy.
Quick info
Total time: about 1 hour and 20 minutes
Preparation time: about 1 hour (includes chilling and assembling)
Baking time: 20 minutes
Servings: 30-35 cookies (15-17 filled apricots, depending on size)
Difficulty: easy to medium
Recipe type: cookies for festive platters or holidays
Ingredients
250 g sugar
2 eggs
1 cup lard
1 1/2 teaspoons ammonia
Zest of 1 lemon
Vanilla
A pinch of salt
600 g flour
Red and blue food coloring
100 g granulated sugar (for rolling)
1 jar of jam
Preparation method
1. In a large bowl, put the sugar, eggs, vanilla, lemon zest, and salt. I mix them with a mixer or whisk until they become more homogeneous.
2. I add the lard and incorporate it, not insisting too much. The mixture remains quite soft.
3. I extinguish the ammonia with a few drops of lemon juice directly in a teaspoon and add it to the mixture.
4. I gradually add the flour, mixing until I obtain a moldable, slightly soft dough that doesn't stick to my hands. I usually use the entire amount.
5. I put the bowl in the fridge for at least 30 minutes. The dough hardens a bit and is easier to work with.
6. I take the dough out, break pieces about the size of a walnut, and roll them between my palms. I flatten them slightly, like thick discs.
7. I place the discs on a tray, on baking paper, with a little space between them. I preheat the oven and bake on low heat for about 20 minutes. They should not brown.
8. While they are still warm, I make a small indentation in the center of each. I use the handle of a teaspoon or something similar. I don't press too hard so they don't crack.
9. I let them cool completely. During this time, I set aside the crumbs from the indentations.
10. After they have cooled, I mix a teaspoon of jam with the remaining crumbs. With this paste, I fill the indentation of each half.
11. I stick two halves together with jam, so that I get some spheres.
12. For coloring, I prepare two small bowls: one with red dye and water (about 80 ml), one with blue dye and water (also about 80 ml).
13. In another bowl, I put the granulated sugar for rolling.
14. I dip each apricot in one of the dyes (not too much, just enough to catch color on the outside) and immediately roll it in granulated sugar, so that it is evenly covered.
15. I let the cookies dry on a rack or tray at room temperature until the dye layer stabilizes.
Why I make this recipe often
It is one of the options for cookies with a shortcrust pastry that doesn't require butter and not much technique. I can make them ahead of time and they last well for a few days. They are easy to portion and I think they look good on festive platters. The jam filling is quick and doesn't leak.
Tips and variations
Tips
- Don't overmix the dough, so it doesn't harden when baked.
- Take the cookies out of the oven while they are still light in color. If you bake them too long, they dry out.
- If the dough seems too soft after chilling, add a little more flour as you shape it.
Substitutions
- Lard can be replaced with butter with at least 80% fat, but the texture will be slightly different.
- The jam can be of any kind, but the denser it is, the easier it is to fill and stick.
- You can use only red dye if you don't have blue; it's not essential for taste or texture.
Variations
- You can make the cookies just white, without coloring them, if you don't want to use dyes.
- If you want a different look, you can use yellow dye for a closer appearance to apricots.
- You can add a bit of rum essence to the dough or filling if you want extra flavor.
Serving ideas
- They are best served on festive platters, especially during holidays or events.
- You can package them in small boxes for gifts.
- They pair well with tea or coffee, as they are not too sweet inside.
Frequently asked questions
1. What role does ammonia play in this recipe?
Ammonia (ammonium bicarbonate) helps the cookies rise and become tender. It is not detectable in taste after baking.
2. Can I use butter instead of lard?
Yes, but the texture will be slightly less crumbly. Lard also gives a more "classic" taste to such cookies.
3. Can I use natural dyes?
You can try beet juice or turmeric for pink and yellow, but the color will be paler and there may be a subtle vegetable taste.
4. What kind of jam works best?
Any dense jam – apricot, plum, quince, or even thick preserves. It is important that it is not too liquid.
5. Can I freeze these cookies?
I do not recommend freezing after assembly, as they may become soggy upon thawing. However, the raw dough can be frozen.
Nutritional values
Approximately, for one filled apricot (two halves stuck together, rolled in sugar):
Calories: ~120 kcal
Carbohydrates: ~20 g
Protein: ~2 g
Fats: ~4 g
The values depend on the exact amount of jam, the type of lard, and how much sugar remains on the outside.
Storage and reheating
They can be stored at room temperature in a closed box for 4-5 days. I do not recommend reheating, as they become soft and the sugar coating melts. They can be made a day before serving. If they last longer, the filling may seep in and make them slightly soggy.