Apricot & White Chocolate Drops

Preheat the oven to 175 °C (fan) / 200 °C (conventional) and line two baking trays with parchment paper.

Cut the dried apricots and white chocolate into small cubes.

Place the softened butter, sugar, vanilla sugar and a pinch of salt in a bowl and beat with the whisk attachments of a hand mixer until the sugar is largely dissolved and the mixture is creamy.

Stir in the egg until a smooth mixture forms.

Mix the flour and baking powder and briefly stir in, only until a dough forms.

Fold in the apricot and white chocolate cubes last, until they are evenly distributed.

Use two teaspoons to place small mounds of dough onto the trays, leaving some space between them.

Bake the cookies tray by tray for about 10–12 minutes, until the edges are lightly colored.

Remove the cookies from the baking tray and let them cool completely on a wire rack.

Before serving, dust with powdered sugar if desired.