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Apricot kisses
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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.
Course Dessert
Prep Time 35 minutes
Cook Time 15 minutes
Resting time 4 hours
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.