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Author Notes: Inspired by Dorie Greenspan from the great "Around My French Table", I added prosciutto and gruyere cheese for a more salty/sweet take on this incredibly delicious cookie and used the last of a bowl of beautiful fresh apricots from Sunday's farmer's market. This could quite possibly be the only cocktail cookie I ever serve again - I only baked half the batch and they were inhaled as soon as I turned away... —foodfanatic
Makes about 5 dozen
- 1/2 cup sugar
- 2 tablespoons finely chopped tarragon
- 1/2 cup unsalted butter, softened
- 1 egg
- 1/3 cup extra-virgin olive oil
- 2 cups all-purpose flour
- 1/2 teaspoon sea salt
- 1/2 cup chopped apricots, fresh or dried
- 8 thin slices of prosciutto, chopped
- 1/2 cup grated gruyere cheese
- In a small bowl, rub the tarragon into the sugar to release the oils. Beat the butter and tarragon sugar in a mixer until fluffy. Add the egg and beat for 1 minute. Slowly add the olive oil beating until well combined.
- Briefly whisk the flour and salt together in a small bowl and add to the mixer. Beat the flour into the batter until just combined. Fold in the apricots, prosciutto and cheese.
- Turn the dough out onto a work surface and knead a couple of times. Divide the dough into 2 pieces and roll out each piece between 2 sheets of wax paper about 1/4-inch thick. Freeze the disks for about 1 hour.
- Preheat the oven to 350F. Line 2 baking sheets with parchment paper. Remove the top sheet of wax paper from dough disks and stamp out cookies with 11/2-inch cookie cutter. Place the cookies on the baking sheets 1-inch apart and bake for about 20 minutes until lightly golden. Halfway through baking rotate the baking pans.
- Cool the cookies in the pans for a few minutes and then transfer to wire racks to cool completely.
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