Pour boiling water over the dried apricots for 5 minutes.
Next, drain the water, chop the dried apricots with a blender or meat grinder.
Take soft butter, cottage cheese and sugar. Mix with a mixer.
Add flour and baking powder, I have vanilla flavor.
Knead a soft elastic dough, put it in a bag and send it to the refrigerator for 30 minutes.
You can use two ways to form cookies. A simple way: tear off pieces of dough, roll a ball the size of a walnut, make a cake, put half a teaspoon of dried apricots in the middle.
Pinch the edges, lay the seam down on a baking sheet.
Another way is more accurate cookies. Sprinkle the mat with flour, roll out the dough to a thickness of 3 mm.
Cut out circles with a diameter of 5 mm. Put half a teaspoon of dried apricots in the middle of the mug.
Cover with another circle of dough, secure the edges with a fork.
Place the cookies on a baking sheet lined with baking paper. Put in the oven, preheated to 180 degrees, bake until ready for 15-20 minutes.
From this number of products I got 25 pieces.
We cover the finished cookies with icing. You can use the usual protein glaze, but I offer you a fragrant glaze with a taste of marzipan. It goes very well with the taste of cottage cheese and dried apricots. Pour the glaze into a bowl, add 3 teaspoons of water, mix thoroughly. Let the finished liver cool down.
Cover the cookies with icing and sprinkle a sprinkle of dough on top.