Eric Snorkel Cookies

  • 4 cups all-purpose flour (+additional for rolling)
  • 4 extra-large eggs (3 for batter, 1 for decoration)
  • 8 tablespoons of butter at room temperature
  • 3 ½ teaspoons of baking powder
  • The grated peel of 1 large lemon
  • 1 cup of sugar
  • ¼ cup of whole milk
  • 7 tablespoons of apricot jam
  • 7 tablespoons of semisweet chocolate chips

Directions

  1. Mix together the 480 g flour, 3 eggs, the butter, baking powder, lemon peel, 225g sugar and 60 ml milk. I use a Kitchen Aid mixer.
  2. Remove a chunk of batter at a time (about the size of a baseball) and roll it out to a thickness of 1/8th of an inch. Flour the work surface before putting the dough down to avoid sticking. 
  3. Use the drinking glass to cut out small disks and place them on a cookie sheet.
  4. Turn on the oven to 375°F
  5. Mix the apricot jam and the chocolate chips together in a bowl. Begin distributing a small spoonful of that mixture on top of each of disks (in the center). 
  6. Take the fourth egg and separate the yolk and the whites into two different bowls. Beat each bowl lightly. You can add a bit of water to each.
  7. Smear the rim of the dough disks with beaten egg white, using it as a type of adhesive to stick the cookie together after folding each disk over into a half moon shape. (This is not a critical step so if you can’t be bothered, you should be ok.) Press the edges firmly to make a seal. 
  8. Butter the pan and then dust with flour. Alternatively, use parchment paper to save time. 
  9. With the cookies on the pan, brush the tops of them with beaten egg yolk. 
  10. 10. Bake for 15 minutes.