Ingredients
Butter 100 g
Sugar 6 tbsp
Egg 1
Flour 250 g
Milk 1 tbsp
Icing sugar 200 g
Lemon juice 4 tbsp
Canned apricots 1 can
Take a deep bowl. Beat the egg and sugar until pale. Add the butter and beat until combined. Then pour in the milk. Add the flour. Knead the dough.
Dust the countertop where you will be making the cookies with flour. Roll out the dough to a thickness of 4-5 mm. Cut out small circles (up to 10 cm in diameter). Line a baking sheet with parchment paper. Place the cookies on it.
Preheat the oven. Bake at 180 degrees Celsius (350 degrees Fahrenheit). Cook until golden brown. Place the apricot halves on a napkin to drain the syrup. Make the glaze. To do this, mix the powdered sugar with lemon juice.
Place over low heat and simmer until the mixture is smooth (but not too thick; if it thickens too much, add a little more juice). When the cookies have cooled, spread the glaze over them and place an apricot half on top. Let the glaze set.
Enjoy!
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