Apricot Cranberry Cookies

For the apricot cranberry cookies, place the soft butter in a bowl with the brown sugar and vanilla sugar and beat until fluffy. Stir in the eggs vigorously one at a time, finely chop the cranberries and soft apricots and fold into the egg cream.

Mix the sifted flour with the baking powder and cinnamon and knead into the egg cream. Wrap the dough in cling film and leave to rest in the fridge for 30 minutes.Turn the dough into balls on a floured work surface and flatten.Place the apricot-cranberry cookies on a baking tray lined with baking parchment and bake in a preheated oven at 180°C for 15-20 minutes.

At the end of the baking time, remove the apricot-cranberry cookies from the oven and let them cool on a cooling rack.Prepare the whole milk cake glaze according to package instructions and brush half of the cookies with it, sprinkle with hail sugar and let them dry completely.Store the apricot-cranberry cookies in a suitable tin in a cool place.

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