I don`t know how to put this. The ingredients in this Mozart Cookies easy desserts recipe is just plain and simple daily ingredients but for some reason when they are put together. They really work in great harmony and make a wonderful dish of Mozart Cookies. Enjoy this easy desserts recipe and let us know what you think about it.
- 3c All-purpose flour
- 1/2c Granulated sugar
- 2Egg yolks,beaten
- 1T Pure vanilla extract
- 1/2t Salt
- rind of 1 lemon,Grated
- 1c Unsalted butter,softened
- 12oz Apricot preserves
- 1T Fresh lemon juice
- 1T Rum
- Sift flour into a large mixing bowl and make an indentation or well in the center of the flour.
- Add the sugar,egg yolks, vanilla, salt and lemon rind to the well. Mix the ingredients in the well together with the flour.
- Then cut in the butter using a pastry cutter or two sharp knives. At this point the dough will resemble coarse crumbs.
- Turn the dough out onto a work surface and knead it with your hands until smooth and firm.
- Divide dough in half and shape into two balls.
- Wrap tightly in plastic.Refrigerate until firm enough to roll out, about1 hour.
- Meanwhile, heat the apricot preserves over low heat, stirring constantly.
- Stir in lemon juice and rum. Let cool.
- Heat oven to 325degrees.
- Place the chilled dough on a lightly floured surface or between two sheets of floured wax paper.
- Roll out with a floured rolling pin to about 1/4- inch thickness.
- Cut out circles of dough about 2 inches in diameter. Place half of the circles onto greased or non-stick cookie sheets.
- Cut the other half of the circles again with a small shot glass or cookie cutter to form a ring shape. (Make an equal amount of rings to circles.)
- Place the rings onto buttered baking sheets. Bake until light gold, 10 to 12 minutes.
- Cool a little on the cookie sheets.
- To assemble, brush the still-warm circles with the cooled apricot mixture.
- Place one ring on top of each circle and press gently (they break easily)to secure.
- Spoon a small dollop of the apricot mixture into the center of the cookies.
- Sprinkle with confectioners' sugar.
- Cool. Store in a tightly closed tin.
Photo by Robert Couse-Baker