Apricot Tarragon Cocktail Cookies Recipes

FRUIT COCKTAIL COOKIES

Steps:

• Mix shortening, sugar and eggs.
• Add fruit cocktail, vanilla, raisins and nuts.
• Mix in flour, baking soda, baking powder, spices and salt.
• Drop by teaspoons onto greased baking sheet.
• Bake 11-12 minutes at 400°F.
• Cool.
• Mix powdered sugar and butter with enough of the saved juice to make a thin icing.
• Frost when cool.

APRICOT TARRAGON COCKTAIL COOKIES

Steps:

• In a small bowl, cover the apricots with hot water and let stand for 10 minutes, until they are plump. Transfer the apricots to paper towels to drain.
• In another small bowl, rub the tarragon leaves into the sugar until they are moist and aromatic. In a standing mixer fitted with the paddle, beat the butter with the tarragon sugar at low speed until creamy. Beat in the egg yolk until just combined, about 1 minute. Slowly drizzle in the olive oil and beat until smooth. Add the salt and flour and beat until just incorporated. Using a large spatula, fold in the apricots.
• Turn the cookie dough out onto a work surface and knead until it just comes together. Divide the dough in half and press each half into a disk. Roll out each disk between 2 sheets of wax paper to about 1/4 inch thick. Cut out cookies with a 1/2 inch cookie cutter, leaving the cookies in the disk. Slide the wax paper-covered disks onto a baking sheet and freeze for at least 1 hour, until very firm.
• Preheat the oven to 350 degrees and line 2 large baking sheets with parchment paper. Press cookies out from disks, reserving leftover dough to re-roll for more cookies. Place 1 inch apart on cookie sheet.
• Bake cookies for about 20 minutes until they are lightly golden; shift the baking sheets from top to bottom and front to back halfway through. Let the cookies cool on the baking sheets for 3 minutes, then transfer them to a wire rack to cool completely.
• Cookies may be frozen.