Apricot Cream Cookies: Soft Oil-Based Rounds With Vanilla Cream and a Snowy Crumb of Grated Dough

Instructions

1. Cream: In a small bowl, stir the cornstarch into a little (about 3 tablespoons / 50 ml) of the milk.

2. Pour the rest of the milk into a saucepan. Add the egg yolk, granulated sugar and vanilla. Start heating.

3. When the milk is hot (but not boiling), stir in the cornstarch mixture. Bring to a boil, stirring constantly.

4. Cook for about 1–2 minutes, until the cream thickens like pudding.

5. Pour the cream into a bowl. Press plastic wrap directly onto the surface (so no skin forms) and let it cool completely.

6. Dough: Sift the flour, baking powder and powdered sugar into a bowl.

7. Add the oil, whole eggs and lemon zest. Quickly work it into a smooth dough with a mixer or your hands.

8. Divide the dough in half. Wrap both halves in plastic and chill for at least 20–30 minutes. You can put one half in the freezer.

9. Heat the oven to 350°F (180°C) (conventional, top and bottom heat). Line a baking sheet with parchment paper.

10. Roll the first half of the dough out thinly (about 1/8 inch / 3 mm) on a floured surface and cut out circles (2 1/2 inches / 6–7 cm across).

11. Place the circles on the baking sheet. Fill a piping bag with the cooled cream and pipe a small mound onto each circle.

12. Cut the apricots into small cubes and place a few pieces on top of the cream.

13. Take the second half of the dough out of the freezer and coarsely grate it over the tops of the cookies.

14. Bake at 350°F (180°C) for about 15–20 minutes, until the grated dough on top turns golden.

15. Dust the baked cookies with powdered sugar.