#2 Valrhona Abinao with Apricot

A…

• 6 tbsp  unsalted butter, warm
• 2 tbsp vegetable shortening
• 2/3 cup yellow sugar
• ¼ cup white sugar
• 1 room-temperature egg
• 1 tsp vanilla bean paste

B…

• 1 c Abinao, melted

C…

• 1 cup plain flour
• 1 + ½ tsp baking powder
• a pinch of salt

D…

• 1 c Abinao, chopped

E…

• 2 c apricot preserve

1. In a mixer equipped with a paddle, mix together ingredients A (medium speed)
2. While mixing, slowly add ingredient B
3. Separately, pass ingredients C through a drum sieve onto parchment
4. Pour the contents of the parchment, plus ingredient D, into the mixer
5. Mix until smooth and cohesive (medium speed)
6. Portion equivalents of a level medium ice-cream scoop onto a lined bun-pan
7. Bake at 350 °F until just barely golden brown
8. Indent each warm cookie with a tablespoon
9. Cool cookies (1 hour)
10.  Serve with a teaspoon of apricot preserve on each

Yields: 1 dozen servings