Chicken-oiled apricot

For cookies, it's really good, but because of the amount of oil, my family does less, but for the families who eat, there's always a way to do it. Do it. This cookie is for the next day to take the child to a cooking school at the nutrition club, to prepare a snack for the child, and for the quick and busy making of the biscuit at night, and because of this operation, I recommended it to the newcomers, who had really no technical content, did not need to be so careful, and had no butter, if they had frozen chicken oil and pork oil. I use chicken oil, which is home-grown, healthy, less saturated than butter, but it is not necessary for my relatives to find chicken oil to make it, if there is a rooster. I call it a simple and rough process, and then I call it a "rock cookie," because I don't think it's going to be so cozy, and then I get to the club and it's going to be too good for everyone, and I'm going to be the first lecturer to share low-heat baking, and I'm not the only one who seems to like low-heat baking, but I don't think it's good, but I'm not talking about rock biscuit, so to reduce the oil volume, let's cut it down.