Christmas cookies

Name: Christmas cookies
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 80
Ingredients: 100 g dried soft apricots; 2 pck. (150 g each) "Exotic fruits" (sugared; e.g. from Farmer's Snack); 50 g Almonds (with skin); 50 g Cashew nuts; 250 g soft butter; 150 g demerara sugar; 1 pck. Vanilla sugar; 7-10 Tbsp Salt; 7-10 Tbsp Ginger; 3 Eggs (Gr. M); 50 g Flour; some Flour; 1 Msp. Baking Powder; 350 g crunchy oats; 7-10 Tbsp Cling film; baking paper

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
105 mins

Ingredients

Servings: 80

100 g dried soft apricots
2 pck. (150 g each) "Exotic fruits" (sugared; e.g. from Farmer's Snack)
50 g Almonds (with skin)
50 g Cashew nuts
250 g soft butter
150 g demerara sugar
1 pck. Vanilla sugar
7-10 Tbsp Salt
7-10 Tbsp Ginger
3 Eggs (Gr. M)
50 g Flour
some Flour
1 Msp. Baking Powder
350 g crunchy oats
7-10 Tbsp Cling film
baking paper

Directions

1
Finely dice the apricots. Coarsely chop exotic fruits. Coarsely chop almonds and cashew nuts.
2
Mix butter, sugar, vanilla sugar and 1 pinch of salt with the whisk of the mixer until creamy. Stir in the eggs one by one. Mix all fruits, almonds, cashew nuts, 50 g flour, baking powder, 1⁄2 TL ginger and oat flakes. Knead into the butter mixture in portions with the dough hooks of the mixer or with your hands. Wrap the dough in foil and refrigerate for about 30 minutes.
3
Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Line baking tray with baking paper. Shape the dough (it sticks a little bit) with floured hands into about 80 walnut-sized balls. Place 20 balls on a baking tray with a little distance between them and press them flat to form circles (approx. 5 cm Ø each). Bake in a hot oven for 10-12 minutes. Bake the remaining balls in the same way. Let cookies cool down on a cake rack.
4
Tip: Form the dough into balls with mango, papaya and pineapple and freeze raw. Then bake fresh for the Advent coffee.