Barack, apricot-shaped cookies

Directions

1. Combine the butter and powdered sugar. ≈ 4 min
2. Add the yeast to 80g of flour, then add an egg and the milk. Mix everything together with the butter and powdered sugar. ≈ 4 min
3. You will obtain a smooth, easy-to-use product that requires one hour to rest. ⏱ ≈ 20 min
4. Add the remaining flour and knead by hand. ≈ 10 min
5. Form small balls by hand and place them on a baking sheet. ≈ 3 min
6. Preheat the oven and place the tray inside. Don’t leave the balls in the oven for too long; remove them as soon as they start to take on a light color. ⏱ ≈ 35 min
7. As soon as the dough comes out of the oven, cut each ball in half and carefully hollow it out with a small spoon. ⏱ ≈ 35 min
8. In a second glass or metal container, place 200g of butter, three eggs, and 60g of sugar. Mix well, then place the container over the steam. ⏱ ≈ 10 min
9. Add the hollowed-out balls, rum flavoring, and 1 teaspoon of apricot jam. Mix well. Add a little cocoa powder to color the cream. If any balls break during the process, add them to the warm cream as well. ≈ 10 min
10. Fill the balls with this creamy mixture and seal them. ≈ 10 min
11. Mix the food coloring in warm water and apply to each half of the cake with a brush, using red and green. ≈ 4 min
12. Quickly dip the colored balls in the sugar. ⏱ ≈ 30 min
13. Arrange on a plate. ≈ 2 min