I have finally started to work on my Christmas cookies! Next week I have to deliver 250 cookies so I am just stuffing the freezer with a bunch of different cookie doughs. But, as I was making the cookie dough for these Apricot Cookies, I started to crave them! So instead of putting them in the freezer, they made it to the oven.
The dough is very similar to my Drunken Cookies, but the taste of the cookie is completely different, even though one of the main ingredients in both cookies is beer. You may be wondering why I keep using beer in my cookies. Beer is a liquid yeast and the yeast content in the beer produces a light, fluffy texture that’s especially good in cookies. And, the malt content in beer adds a bit of sweetness to the cookies.
You will need:
- 1 cup Beer (I used MGD Light)
- 1 ½ cups of Oil
- 1 tablespoon baking powder
- 1 Lemon, zested
- 4 cups of All Purpose Flour
- Apricot Jam
- 1/2 cup powdered sugar
- 1 Vanilla Sugar packet
Preheat oven at 375.
For the dough:
- Put all ingredients into a deep mixing bowl and mix them up with your hands.
- Wrap the dough in plastic wrap and put it in the fridge for about half hour.
- Flour your work surface and begin by pinching off a large piece of dough and rolling it out with a rolling pin.
- Make rectangular cutouts, (2×4), and arrange them on a baking sheet.
- Spread 1/2 teaspoon of apricot jam on each piece.
- Shape each piece of cookie dough into a roll.
- Put the cookies into the oven for about 20-25 minutes, or until golden brown.
- Allow cookies to cool completely.
In the meantime, you can begin to prepare your topping.
- Pour the powdered sugar in a shallow dish and mix in the Vanilla Sugar. Blend very well.
When the cookies have completely cooled off, generously dust the cookies with the powdered sugar mixture.