Icebox Cookies

Beat softened Butter and Sugar until well combined. Beat in Egg and mix well. Add Flour and mix well, then divide the dough in half.

(A) Add Apricot to a half of the dough. (B) Add Cocoa Powder and Almonds to the other half of the dough.

Place each dough on a lightly floured surface or baking sheet. Shape into logs about 12cm long. Wrap in plastic wrap, refrigerate for 2 hours or until firm.

Preheat oven to 180ºC. Line baking tray with baking paper.

Remove and discard plastic wrap on each dough and slice into 1cm thick rounds. Place on the prepared tray. These cookies won’t spread much, so you only need 1 to 2cm room between them.

Bake for 15 to 20 minutes. Set aside on the tray to cool slightly before transferring to a wire rack to cool completely.