Apricot, Prosciutto And Tarragon Cocktail Sables

• 1/2 cup sugar
• 2 tablespoons finely chopped tarragon
• 1/2 cup unsalted butter, softened
• 1 egg
• 1/3 cup extra-virgin olive oil
• 2 cups all-purpose flour
• 1/2 teaspoon sea salt
• 1/2 cup chopped apricots, fresh or dried
• 8 thin slices of prosciutto, chopped
• 1/2 cup grated gruyere cheese

1. In a small bowl, rub the tarragon into the sugar to release the oils. Beat the butter and tarragon sugar in a mixer until fluffy. rnAdd the egg and beat for 1 minute.rnSlowly add the olive oil beating until well combined.
2. Briefly whisk the flour and salt together in a small bowl and add to the mixer. Beat the flour into the batter until just combined.rnFold in the apricots, prosciutto and cheese.
3. Turn the dough out onto a work surface and knead a couple of times. Divide the dough into 2 pieces and roll out each piece between 2 sheets of wax paper about 1/4-inch thick. Freeze the disks for about 1 hour.
4. Preheat the oven to 350F. Line 2 baking sheets with parchment paper. Remove the top sheet of wax paper from dough disks and stamp out cookies with 11/2-inch cookie cutter. Place the cookies on the baking sheets 1-inch apart and bake for about 20 minutes until lightly golden. Halfway through baking rotate the baking pans.
5. Cool the cookies in the pans for a few minutes and then transfer to wire racks to cool completely.

sugar, tarragon, unsalted butter, egg, extravirgin olive oil, flour, salt, chopped apricots, thin, gruyere cheese

Taken from food52.com/recipes/17814-apricot-prosciutto-and-tarragon-cocktail-sables (may not work)