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Apricot kisses – recipe for yeast shortbread cookies with fresh apricots

Apricot kisses – recipe for yeast shortbread cookies with fresh apricots

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Crispy, tender yeast shortbread that melts in your mouth after every bite and fruity, juicy apricot filling that spreads summer cheer make for an unforgettable flavor combination that no one is guaranteed to be able to resist. These apricot kisses are so delicious that you would love to eat them all at once. The other advantage of these cookies is that they are very easy to bake. You can find a detailed apricot kisses recipe with exact quantities and step-by-step instructions here at the very bottom.

Yeast and shortbread combined in one cookie

The special feature of these apricot cookies is that they are made from a combination of yeast and shortbread dough. The yeast shortbread tastes incredibly delicious. It is crispy tender and practically melts in your mouth. How can you combine yeast dough and shortcrust pastry? It’s very simple. You prepare an ordinary shortcrust pastry with cold butter, to which you then add yeast. A yeast dough usually has to rise first. And since it is also a shortcrust dough, in which butter must not melt in any case, so that the dough also tastes shortcrust at the end, you let it rise in the refrigerator. After that, the yeast shortbread is ready and can be processed into cookies.

Yeast shortbread cookies filled with fresh apricots

Prepare dough for apricot cookies in advance

The yeast shortcake dough is perfect for making a day before you want to bake the cookies. You can simply make it the night before and let it rise overnight in the refrigerator. The next morning, shape the cookies, put them in the oven and wait a few minutes. You are ready to eat the apricot kisses. Another possibility would be to prepare the dough in the morning, put it in the fridge and bake the cookies in the evening. In any case, the dough must rest in the refrigerator for at least four hours. A little longer is even better.

The perfect summer dessert and an eye-catcher on the dining table

The apricot kisses is an ideal dessert in summer. Thanks to the filling of fresh apricots, it tastes fruity light, juicy and really summery. It is best to take good quality aromatic apricots for the recipe, because the taste of the cookies depends on it. The best time to bake the sweet kisses is the apricot season. With their fancy appearance, the cookies are also an eye-catcher on the dining table and cause a stir not only in terms of taste, but also externally.

Apricot cookies

Storing apricot kisses

The apricot kisses taste best while still lukewarm, right after baking. Let them cool a bit so you don’t burn yourself, and enjoy them. You can store the leftovers in an airtight container, such as a lunch box, in the refrigerator. The apricot cookies will keep for about 2 – 3 days. After that, they won’t go bad, but the apricots will soften the dough, so it won’t taste crispy tender.

These apricot kisses

  • are crispy tender,
  • are juicy,
  • are sweet and sour,
  • are fruity,
  • are not too sweet,
  • are aromatic,
  • made from a combination of yeast and shortcrust pastry,
  • are filled with fresh apricots,
  • are an eye-catcher on the dining table,
  • are the perfect summer dessert,
  • are ideal for snacking in between, as a dessert with coffee or tea, for a party,
  • are easy and quick to bake from common ingredients.

Yeast shortbread cookies stuffed with apricots

Simple apricot kisses recipe

You can find the exact quantities and step-by-step instructions to bake the apricot kisses yourself here below in the box recipe.

The recipe for these apricot cookies is very simple. Even the preparation is lightning fast. You only need to allow a few hours for the dough to rise in the refrigerator. For the apricot cookies recipe you will need

  • cold butter,
  • egg,
  • sour cream,
  • flour,
  • dry yeast,
  • some sugar
  • and some lukewarm water.

You will also need fresh apricots for filling and sugar for rolling the cookies.

Baking apricot kisses: this is how you do it

  1. Dissolve sugar and dry yeast in lukewarm water and set aside. Add cold butter to about half the flour and chop finely. Add sour cream, egg and the yeast mixture and mix with a fork. Gradually add the remaining flour and knead into a soft dough. Chill the dough for at least 4 hours.
  2. Cut the apricots into quarters. Roll out the dough thinly and cut out circles. Place an apricot piece on each dough circle, shape the circle into an open semicircle and roll in sugar. Bake the apricot kisses at 180 °C for about 15 minutes. Done!

Apricot kisses from yeast shortcrust pastry

Baking apricot kisses: tips and tricks

  • Instead of dry yeast you can also use fresh yeast. For the recipe below you need 10 g fresh yeast.
  • Use very cold butter for the dough. You can put it in the freezer for about 20 minutes before processing.
  • To finely chop cold butter in flour, you can simply grate it coarsely. Roll the butter again and again in the flour and stir the flour with the already grated butter regularly. Then it will not melt so quickly. Use a dough scraper to mix the butter with the flour. If you do it with your hands, the butter will melt faster.
  • The water used to dissolve the yeast must be lukewarm so that the yeast can work quickly.
  • To give the dough the right consistency, add flour little by little. The amount of flour specified in the recipe may vary. The dough should be soft, not too sticky and not too firm.
  • Do not knead the dough for too long. Otherwise the butter will melt from the heat of your hands and you will need more and more flour for the dough. This will cause your cookies to taste too dry in the end.
  • It is important to let the dough rest in the refrigerator for at least 4 hours. During that time it will slowly rise.
  • You can make the dough in the evening and let it rest in the fridge overnight.
  • Use good quality aromatic apricots to fill the cookies.
  • The apricot cookies don’t taste too sweet because the dough contains hardly any sugar. If you like the cookies sweeter, roll them more generously in sugar.
  • The apricot kisses taste best the day they are made. Store the leftovers in an airtight container in the refrigerator.

Cookies with fresh apricots

Video for the apricot kisses recipe

By the way, you can find a short video for the apricot kisses on my Youtube channel. There you can watch exactly how you knead the dough and shape the cookies. If you don’t want to miss any more videos from me, feel free to subscribe to my channel.

Did you bake the apricot cookies using this recipe? I’m looking forward to your results, your star rating and your comment on the recipe below, how you liked the apricot kisses.

Apricot kisses

Apricot kisses (yeast shortbread cookies with fresh apricots)

Crispy, tender yeast shortbread that melts in your mouth after every bite and fruity, juicy apricot filling that spreads summer cheer make for an unforgettable flavor combination that no one is guaranteed to be able to resist. These apricot kisses are so delicious that you would love to eat them all at once. The other advantage of these cookies is that they are very easy to bake according to this recipe.
Prep Time 35 mins
Cook Time 15 mins
Resting time 4 hrs
Course Dessert
Servings 40 cookies

Ingredients
  

for the dough

  • 100 g butter (cold)
  • 50 g sour cream
  • 1 egg
  • approx. 230 g flour
  • 4 g dry yeast
  • 1 tsp sugar
  • 25 ml water (lukewarm)
  • 1 pinch of salt
  • flour for the work surface

for the filling

  • approx. 10 apricots

for rolling

  • approx. 30 g sugar

Instructions
 

Preparation of the dough

  • Put lukewarm water in a small bowl, dissolve sugar and dry yeast in it and put it aside for the time being.
  • Mix 100 g flour and salt, add cold butter and chop it finely. (Follow my tips and tricks for this here at the top of the post).
  • Add sour cream, egg and the yeast mixture to the flour-butter mixture and mix it with a fork.
  • Gradually add the remaining flour and knead briskly and briefly to form a soft dough. Place the dough in a bowl, cover and refrigerate for at least 4 hours or overnight.

Shape and bake the cookies

  • Pit apricots and quarter them.
  • Dust the work surface with flour, roll out the dough to about 2 mm thick, and cut out circles from it that are about as large in diameter as the apricot quarters are long.
  • Place a piece of apricot on one half of each dough circle, fold the second half of the circle on top and glue the resulting semicircle together a little at the two corners only. In the center, each semicircle should remain open so that the apricot pieces are visible.
  • Roll each apricot-filled dough semicircle in sugar on one side, spread the apricot kisses with the sugar side up on a baking sheet lined with baking paper and bake them in a preheated oven at 180 °C top and bottom heat for about 15 minutes.

Notes

  • Fresh yeast can also be used instead of dry yeast. For the recipe you then need 10 g fresh yeast.
  • Use very cold butter for the dough.
  • The water for dissolving the yeast must be lukewarm.
  • To give the dough the right consistency, add flour little by little.
  • Do not knead the dough for too long.
  • It is important to let the dough rise in the refrigerator for at least 4 hours.
  • Roll the apricot cookies more generously in sugar if you like them sweeter.
  • Note the detailed tips and tricks for baking the apricot kisses at the top of the post.
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