Preheat the oven
to 350°F/180°C/gas 4. Butter two cookie sheets.
Beat the butter
and brown sugar in a large bowl with an electric
mixer at high speed until creamy. Add the egg yolk,
beating until just blended.
Mix in the flour,
lemon zest and juice, apricots, and pecans. Press
the dough into a disk, wrap in plastic wrap, and
refrigerate for 30 minutes.
Roll out the
dough on a lightly floured surface to a thickness of
1/4 inch (5 mm). Use a 2-inch (5-cm) cookie cutter
to cut out the cookies.
Gather the dough
scraps, re-roll, and continue cutting out cookies
until all the dough is used. Use a spatula to
transfer the cookies to the prepared cookie sheets.
Bake for
15-20
minutes,
or until lightly browned. Transfer to racks and let
cool.
Cookie
Recipes - Bloomfield Cookies Recipe
