Hazelnut Apricot Breakout Cookie Recipe

Hazelnut apricot breakout cookies are one of the most ideal cookie recipes for those looking for a different cookie recipe. When you are making hazelnut cookies, a little apricot that you will add will give you a delicious tray of cookies both in appearance and taste. In this recipe, we used margarine as solid fat in the cookies, but I generally prefer butter, it will be more delicious and the cookies will smell better. If you cut the dried apricots you will buy from Aktar or the market into small pieces and throw them into the cookie dough, you will already tear them into shape by hand, so the dried apricots that look orange in the dough after baking allow you to get a wonderful presentation. Among the easy cookie recipes, the hazelnut apricot breakout cookies are also among the tried-and-tested shortbread recipes that are made in a short time. When making apricot cookies, do not put too much dried apricots so that the dough does not overflow and flow during baking. Even though the cookie dough that you tear off piece by piece with your hands while arranging it on the cookie tray may seem bad at first, don’t worry, it has a very nice presentation when it is baked.

Ingredients for Hazelnut Apricot Cookie Cookie Recipe

1 Cup of Hazelnut
125 Grams of Margarine
1 Pack Vanilla
1 Pack Baking Powder
1 Tablespoon of Yogurt
1 Glass of Dried Apricots
2 Tablespoons of Olive Oil
1 Piece of Egg
1 Glass of Powdered Sugar
Soke Flour as Much as You Can Take

Apricot Chip Cookie Recipe with Hazelnut

Now, first of all, let’s slice and chop our apricots. Let’s add the previously chopped hazelnut, yogurt, olive oil, margarine, egg, vanilla, sugar and baking powder into the bowl in which we will mix the ingredients. Let’s knead the dough until it reaches the consistency of an earlobe. Let’s add flour as necessary and knead well. Let’s line up the crackers on the baking tray that we greased beforehand. Let’s cook for 15 to 20 minutes in a preheated oven at 175 degrees Celsius.