Damascus cookie recipe

Damascus cookie, um… what a delight and refinement for your afternoon snack!

Ingredients for jam

• ½ kg of lobsal acid apricot
• ½ kg of sugar

Ingredients for the mass

• 375 grams of wheat flour
• 250 grams of unsalted butter
• 125 grams of sugar
• 1 Gema
• 1 Small Egg
• Sifted icing sugar

Jelly preparation way

1. Damascus soak, overnight in a large bowl with water.
2. The next day, in a blender, beat the dramal apricot with some of the sauce water.
3. Put the sugar, the apricot beaten in a pan, bring to low heat, always stirring until almost dry jelly.
4. Turn off the heat and let cool.
5. Place the jelly on previously sterile glasses and keep it in the refrigerator.

Mass preparation way

1. In a bowl, mix well with your hands, all the ingredients of the pasta.
2. Refrigerate for 20 minutes. See mother tips below the recipe.
3. Preheat the oven at 180 ° C.
4. After that time, on a smooth and floured surface, open the dough with the aid of a roll of opening pasta. Open so that the dough is neither too thin nor too thick.
5. With the aid of a round mass cutter, cut the dough a total of 20 units.
6. Place the cookies in a large baking dish. No need to grease the baking sheet.
7. Now cut 20 more units and with the other smaller cutter, cut the center of the cookies forming holes in the middle.
8. Also put in the baking dish and bring the cookies to bake for about 25 minutes.
9. Be aware of the cookies, when they are stained, remove them from the oven and let cool.
10. Spread some apricot jelly in the biscuits without hole.
11. Then pass icing sugar in the cookies with holes and unite the two cookies.
12. Will get 40 double cookies.

Mother Tips

The pasta is refrigerated for a time required for the dough to get the ideal consistency.

Yield of 1 kg and 250 grams or 40 units of apricot cookies.