135g butter
105g castor sugar
30g peanut butter jam
1/2tsp vanilla essence
1/8tsp salt
190g plain flour
40g dried apricots, finely diced
Garnishing (combined)
40g peanuts, finely chopped
2 tbsp toasted sesame seeds
Place butter, sugar, essence, salt and peanut butter jam in a mixing bowl. Beat until light and fluffy.
Sift in flour and stir in apricots to mix.
Turn out dough onto a lightly floured tabletop. Roll out dough between two plastic sheets. Cut out with any desired cookie cutter. Brush lightly with milk and press in a little of the combined peanut and sesame seed mixture in the centre of the cut-out dough.
Arrange the cookies, spreading them out neatly, on lightly greased baking trays. Bake in preheated oven at 175 degrees centrigrade for about 15 minutes or until golden brown.
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