Crème fraîche apricot cookies from The Cookie Collection: Artisan Baking for the Cookie Enthusiast (page 115) by Brian Hart Hoffman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bwhip on October 26, 2019

    These turned out very well. Kind of puffy and soft, with great flavor from the brandy-infused apricots. The pearl sugar is a bit heavy. Mine was kind of coarse, so I blitzed it first in the food processor, but it was still a bit much. I might try this with demarara sugar topping next time.

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