the white chocolate drizzling is going to be easier if you add a bit of coconut oil. only a tad, or the chocolate will never get hard enough to stack the cookies Soak dry fruit in water the night before to absorb some moisture so the cookie should not crumble.

- 250 gr. of flour - 75 gr. of sugar - 7 gr. dry active yeast - 1 egg + 2 yolks - 100 gr. unsalted butter - 50 gr. of shortening - 1 teaspoon of vanilla - 1 1/2 teaspoon of baking powder - apricots

1. Dissolve yeast in warm water. Sift flour and baking powder. Beat butter and shortening, add sugar and beat until light and fluffy, add eggs one at a time and vanilla.

2. Combine with yeast and flour mixture, cover dough and put in the fridge for 1 hour. Take a small amount of dough and form a ball, press it and fill with 1 dried apricot, cover completely.

Bake them at 300°F for about 20 minutes, let them cool and drizzle
melted white chocolate on top