- .Bake from Scratch Special: Holiday Cookies 2018
CRÈME FRAÎCHE APRICOT
Makes about 24
Every December, I kick o my holiday baking
with this recipe. It fuses quite a few of my favorite
things: warm and golden brandy, jewel-like dried
apricots, crunchy pearl sugar, and a dose of silky,
tangy crème fraîche.
⅔ cup (85 grams) diced dried apricots
½ cup (120 grams) brandy
⅓ cup (76 grams) unsalted butter, softened
¾ cup (150 grams) granulated sugar
2 large egg yolks (37 grams)
1 large egg (50 grams)
½ cup (120 grams) crème fraîche
2½ cups (313 grams) all-purpose flour
½ teaspoon (2.5 grams) baking powder
¼ teaspoon (1.25 grams) baking soda
¼ teaspoon kosher salt
1 cup (200 grams) pearl sugar*
- In a small saucepan, bring dried apricots and
brandy just to a boil. Reduce heat, and simmer,
stirring occasionally, until almost all liquid is
evaporated, 8 to 10 minutes. Remove from
heat, and let cool completely.
- In the bowl of a stand mixer fi tted with the
paddle attachment, beat butter and granulated
sugar at medium speed just until combined,
1 to 2 minutes. Beat in egg yolks and egg. Add
crème fraîche, beating until combined.
- In a medium bowl, whisk together fl our,
baking powder, baking soda, and salt. With
mixer on low speed, gradually add fl our mixture
to butter mixture, beating until combined.
Gently stir in cooled apricots. (Dough will be
sticky.) Refrigerate for 30 minutes.
- Preheat oven to 350°F (180°C). Line
3 rimmed baking sheets with parchment paper.
- Place pearl sugar in a small bowl. Using a
1½-tablespoon scoop, scoop dough, and roll
into balls. (If dough is sticky, you can dampen
your hands with water to roll into balls.) Roll
balls in pearl sugar, and place 2 inches apart on
prepared pans. Flatten slightly with the palm of
- Bake, one batch at a time, until cookies are
set but not browned, 10 to 12 minutes. Let cool
on pans for 5 minutes. Remove from pans, and
let cool completely on wire racks.
*I used Lars Own Swedish Pearl Sugar.