Description
A sophisticated take on a classic holiday treat, these cookies pair a rich, buttery shortbread base with the bright tartness of apricot preserves. The addition of almond extract and a crystalline sugar coating creates a multi-textured experience that is scientifically balanced for maximum flavor impact.
Ingredients
- 1 cup unsalted butter, room temperature
- 1/2 cup granulated sugar, plus extra for rolling
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon fine sea salt
- 1/2 cup high-quality apricot jam
Instructions
- Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the room-temperature butter and 1/2 cup sugar using an electric mixer on medium-high speed until light and fluffy.
- Beat in the egg yolk, vanilla extract, and almond extract until fully combined and smooth.
- Gradually add the flour and salt on low speed, mixing just until the dough comes together; do not over-mix.
- Shape the dough into 1-tablespoon spheres and roll each ball in granulated sugar until evenly coated.
- Place the spheres on the prepared baking sheets about 2 inches apart.
- Use the back of a teaspoon to gently press a well into the center of each cookie.
- Fill each indentation with approximately 1/2 teaspoon of apricot jam.
- Bake for 12-14 minutes, or until the bottoms are lightly golden and the centers are set.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For the best results, use a high-quality jam or preserve that is thick enough to hold its shape during baking. If the jam seems too thin, you can simmer it in a small saucepan for a few minutes to reduce the moisture content and concentrate the pectin before filling the cookies to ensure they do not run.
- Prep Time: 20 mins
- Cook Time: 14 mins
- Category: Dessert
- Method: Baking
- Cuisine: American