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
about 5 dozen
finely chopped tarragon
unsalted butter, softened
extra-virgin olive oil
chopped apricots, fresh or dried
thin slices of prosciutto, chopped
grated gruyere cheese
In This Recipe
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.