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
Ingredients
-
1/2
cup sugar
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2
tablespoons finely chopped tarragon
-
1/2
cup unsalted butter, softened
-
1
egg
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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
Directions
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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.