Cookies with a pleasant creamy taste, with cute shades. The main criterion for this cookie is tenderness and crumbliness. The delicate aroma and pleasant taste of the filling are given by tasty pieces of dried fruit. Homemade cookies for tea are always a family and spiritual holiday.
For light dough, put all the ingredients in the bowl of a food processor and mix until a bun is formed. It takes me five minutes.
Transfer the dough to a plastic bag and put it in the refrigerator for 20 minutes.
Dark dough is prepared in the same way as light.
Put the finished dark dough in a cellophane bag and let it rest for 20 minutes in the refrigerator.
Prepare the filling: dried apricots, raisins and prunes pour cold water for 10 minutes. Drain the water and dry the dried fruit.
Prunes and dried apricots cut. Connect dried fruits. The filling is ready.
Divide a bun of light and dark dough into two parts. Roll out one part of the dark dough into a layer. It is convenient to do this between two food films. Light dough the same roll out in a layer.
Use the film to transfer the light dough to the dark one. Wrap the roll, with the dark dough on top. The roll will be dark.
Cut the roll into 8 equal parts, flatten each part on the side of the cut to make a dough with streaks. Similarly, we do with the remaining halves of light and dark dough, only put a layer of dark dough on the layer of light dough. Wrap the roll so that the top is light dough. You will get a white roll, which is also cut into 8 equal parts. Preheat the oven to 180 degrees.
In order to easily form cookies with filling, I used ice cream lids. The recess of the lid is lined with food wrap, a portion of the dough is pressed to the surface of the lid to get a recess. Put the filling inside and pinch the edges.
Similarly, we form cookie blanks from a different color of dough. Pull the edges of the film-the cookie will pop out of the mold.
Transfer the cookie blanks to a baking tray. In total, the cookies turned out to be 16 pieces.