• Line a baking sheet with parchment paper. NOTE: For this recipe, I used my Large Bonmat on the top of a Large Perforated Baking Sheet. Set aside.
• Preheat oven to 350℉/180℃.

APRICOT | ORANGE BLOSSOM SUGAR REPARATION

• In a mixing bowl, add the diced apricots. Mix in the light brown sugar and orange blossom until the apricots are evenly coated. Set aside.
  4 apricots, 0.88 oz light brown sugar, 1 Tbsp Orange Blossom Water
  

VANILLA COOKIE DOUGH PREPARATION

• In a mixing bowl, using a handheld mixer, beat the softened butter together with the light brown sugar on low speed until combined. Gradually increase the speed to medium-high and mix until light and fluffy for about 2 minutes.
  4 oz butter, 5.29 oz light brown sugar
  
• Add in the egg, vanilla bean paste, and orange blossom. Beat on medium-high speed until the mixture is combined for about 1 minute.
  1 egg, 1 tsp vanilla bean paste, 1 tsp Orange Blossom Water
  
• Add the all-purpose flour, baking powder, and sea salt. Beat on low until just combined and no streaks of flour remain, about 30 seconds.
  7.35 oz all-purpose flour, 1/2 tsp baking powder, 1/4 tsp sea salt
  
• Fold in the apricot mixture. NOTE: Do not over mix.
  
• Using a 2 Tablespoon cookie scoop, scoop the dough into balls, placing them 2 inches | 6 cm apart on your prepared baking sheet.
  

BAKE!

• Bake for 12 minutes at 350℉/180℃. (Every oven heats differently, monitor your fritters from 10 minutes). It is ready when the cookies have puffed up and are set and firm around the edges but still somewhat soft in the middle.

  Once your Baked Apricot Fritter Cookies  are out of the oven, brush them right away with the orange blossom glaze, before transferring them onto your cooling rack.
  

ORANGE BLOSSOM GLAZE PREPARATION

• While the cookies are baking, prepare the orange blossom glaze. In a small bowl, combine the powdered sugar together with the milk and orange blossom. NOTE: The glaze will be a little thick, but should still be spoonable. If it’s not, add a teaspoon of milk to thin it out.
  4.24 oz powdered sugar, 2 Tbsp milk, 1 tsp Orange Blossom Water
  
• Brush the glaze over the hot cookies. Let the cookies set for 10 minutes for the glaze to harden before digging in! Enjoy & Bon Appétit!

  NOTE: These Baked Apricot Fritter Cookies are best stored at room temperature in a single layer. Avoid plastic container as they will get soggy. Enjoy within 3 days.