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
- 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.
- 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.
- Use the drinking glass to cut out small disks and place them on a cookie sheet.
- Turn on the oven to 375°F.
- 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).
- 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.
- 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.
- Butter the pan and then dust with flour. Alternatively, use parchment paper to save time.
- With the cookies on the pan, brush the tops of them with beaten egg yolk.
- 10. Bake for 15 minutes.