Cookies Scrambled Eggs

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Ingredients

• 1 can (800g) canned apricots (halved)
• 250 g flour
• 100 g butter
• 80 g sugar
• 1 glass of milk
• 1 egg
• For glaze:
• 120 g icing sugar
• 2-3 st. l. lemon juice

Directions

1. Soften the butter and beat with a mixer with sugar. While whisking, add the egg and milk. Sift flour and mix with egg-oil mixture. Knead a soft dough. Roll out the dough into a layer about 3-4 mm thick on a lightly floured table. Cut out 6 cm circles from it. Preheat oven to 180 ° C. Cover a baking sheet with parchment, put dough circles on it. Place in the oven for 12-15 minutes. Leave the cookies on a baking sheet for 10 minutes, then transfer to the wire rack and cool completely. Put the halves of the apricots on paper towels and let them dry. For the icing, add a little lemon juice to the icing sugar, stirring with a fork until you achieve the desired consistency. Apply icing to each cookie. Place apricot halves in the center of the cookie. Let the glaze harden. Better to put the cookies on the wire rack and place something underneath. the glaze will drip slightly as it dries.