Description
These buttery shortbread cookies feature a bright apricot jam center and a tender crumb, offering a nostalgic flavor without the long prep time. Perfect for busy schedules, this recipe delivers bakery-quality treats in just over thirty minutes.
Ingredients
- 1 cup salted butter, softened
- 1/4 cup granulated white sugar
- 1/4 cup packed brown sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup apricot jam
Instructions
- Preheat your oven to 350℉ (175℃) and line baking sheets with parchment paper for easy cleanup and to prevent sticking.
- In a large bowl, cream together the softened salted butter, granulated sugar, and packed brown sugar with an electric mixer on high speed for about one minute until light and fluffy.
- Add the egg yolk and vanilla extract to the mixture and combine, then turn the mixer to low and gradually add the all-purpose flour until white streaks disappear.
- Roll the dough into one-tablespoon portions to create smooth balls and place them two inches apart on the prepared sheets, then press a well into the center of each.
- Spoon a half teaspoon of apricot jam into each well and bake for 10 to 12 minutes until the bottoms are golden, allowing them to cool on the sheet for ten minutes before transferring to a wire rack.
Notes
To ensure your cookies have the perfect texture, use the spoon-and-level method for measuring flour and make sure your butter is completely softened to room temperature before creaming. If you want a perfectly round indent without cracking, try using the back of a floured measuring spoon instead of your thumb.
- Prep Time: 20 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American