1 ¾ cups/ 220gall purpose flour, (see notes for fresh apricots)⅓
½ cup/ 110gbutter
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In a bowl combine flour, salt and baking powder. Stir and set aside.
Place the butter in a small bowl over a pan of simmering water. Whisk until almost melted. Remove from heat and whisk until melted completely.
Transfer the butter to a large bowl. Add the two kind of sugar and whisk shortly with a hand whisk. Add egg and vanilla and whisk until combined. Add the chopped fruits and the chocolate pieces and whisk gently, until combined. Gradually fold the flour mixture into the batter, mixing gently with a wooden spoon until just absorbed. A soft buttery dough should form (if using fresh fruits you might need to add 1-2 more tbs flour, if the dough still looks runny).
Leave the dough in the bowl and cover it with cling film. Refrigerate for 30-60 minutes.
Preheat oven to 180 degrees C (350 degrees F). Place the oven shelf on the top position in the oven.
Line 2 large baking tins with parchment paper.
With your hands make balls out of the dough and arrange them on the prepared tins. Leave some distance between the cookies as they will grow a bit during baking.
Bake for 8-10 minutes or until the cookies start to get brown on the edges. If they still look uncooked on the top, switch to top heat only for few minutes.
Let them cool on the tin for 5-10 minutes (they will be too soft and fragile when hot).
Transfer with a spatula to a wire rack to cool completely.
If using fresh apricots (4 medium for one batch), add 1 tbs/ 10 g all purpose flour for every fresh apricot. That means that if you use only fresh apricots, you would need 2 ⅓ cups or 260 g flour.
For my batch of cookies I used 2 fresh and 5 dried apricots with 2 cups/ 240 g flour.