ABINAO WITH APRICOT by Kirk Bueckert, Chef
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
- In a mixer equipped with a paddle, mix together ingredients A (medium speed)
- While mixing, slowly add ingredient B
- Separately, pass ingredients C through a drum sieve onto parchment
- Pour the contents of the parchment, plus ingredient D, into the mixer
- Mix until smooth and cohesive (medium speed)
- Portion equivalents of a level medium ice-cream scoop onto a lined bun-pan
- Bake at 350 °F until just barely golden brown
- Indent each warm cookie with a tablespoon
- Cool cookies (1 hour)
- Serve with a teaspoon of apricot preserve on each
Yields: 1 dozen servings