Recipes/Apricot and Cream Brioche Tart

Apricot and Cream Brioche Tart

Makes

Be the first to log a make

No makes logged yet — log yours using the button above.

These cookies will look nearly raw in the center when you pull them out of the oven, but they will continue to set as they cool. The key to the soft and chewy texture of these cookies is, simply, underbaking them. If you like a crispier spice cookie, bake them 2 minutes longer. The cookies, stored airtight at room temperature, will keep up to 5 days. The dough can be refrigerated up to 3 days. You can also roll the dough into balls and toss in sugar, then arrange them in tight rows on a parchment-lined baking sheet, and freeze solid. Transfer the balls to a resealable plastic freezer bag and keep frozen up to 2 months. No need to thaw before baking, but extend the bake time by a couple of minutes. Active Time: 45 minutes | Total Time: 2 hours 10 minutes (includes 1 hour for chilling). Special Equipment: Stand or hand mixer.