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By 𝒇𝒂𝒕𝒊𝒎𝒂
Apricot Butter Cookies
15 steps
Prep:1h 30minCook:20min
These are called many different things all over the world going from Linzer, Butter cookies, and jam-filled butter cookies but I simply just called them Apricot Butter cookies. Since the filling of these is apricot preserves, you can use strawberry or cherry jam as well. I wanted to make these cookies because we tried them at a Meditternan restaurant because anything powdered sugar just catches my attention. These are the perfect snack or dessert, especially with the variety of cookie cutters out there allowing anyone to make any shape as long as the other half of the cookie dough has a hole in the center. I use Smuckers Apricot Preserves but you can opt for the sugar-free preserves if you even want to cut the calories of these a bit more. I would say these make about 24 -28 cookies in total depending on how much dough is rolled out and cooked. Again they come out as two separate cookies once put together so it will vary.
Updated at: Thu, 17 Aug 2023 10:38:02 GMT
Nutrition balance score
Unbalanced
Glycemic Index
71
High
Glycemic Load
9
Low
Nutrition per serving
Calories86.6 kcal (4%)
Total Fat3.6 g (5%)
Carbs12.4 g (5%)
Sugars5.4 g (6%)
Protein1.3 g (3%)
Sodium29.5 mg (1%)
Fiber0.2 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
28 servings
Dry Mixture
Wet Mixture
Instructions
Step 1
In a small bowl, start by sifting flour, baking powder, a pinch of salt, and ground cardamon (optional). Set aside.
Step 2
Into a stand mixer or hand mixer using a regular egg beater, cream in the soft butter with sugar, at a low speed, until you get a creamery consistency and the sugar has completely dissolved into the butter. (If you don't have a stand mixer, you can use a whisk which will work just as fine).
Step 3
Add the egg and egg yolk, increase the speed of your stand mixer or hand mixer and continue mixing.
Step 4
Add the vanilla extract. Continue beating until you get a smooth mixture.
Step 5
Add the dry mixture little by little to the wet mixture and mix until you get a smooth and soft dough.
Step 6
Wrap the dough in plastic wrap and place it in the fridge for 1 hour. (The dough has a lot of butter, so when working with it, it will become sticky if too warm, but just wrap it in plastic wrap and place it in the fridge until it cools down then continue working with it. If it is too hard then leave it on your working surface till it becomes soft again.)
Step 7
Next, we will shape the cookies by sprinkling flour on your working station. Take the dough out of the fridge and knead it a bit to warm it up in your hands to soften it.
Step 8
Preheat the oven to 350 F (180 C) while shaping the cookies
Step 9
Using a rolling pin to roll the dough. It should not be too thin or too thick (around 2-3 millimeters).
Step 10
Using a cookie cutter to cut cookies in the dough. Ideally, they can be the shape of a flower but with the number of cookie cutters they are out there, you can have any shape. ( I use a flower and heart to give it more dimension).
Step 11
Half of the cookies should have a hole in the center this is where you can use the cookie cutter to make a heart or the back of a piping tip while the other half should not.
Step 12
Place parchment paper onto a baking tray and place the cookies. ( If you have two trays, you can place half the cookies with holes and the other half without that way it is a lot easier to have an even amount of cookies).
Step 13
Depending on your oven the cookies will bake for 10 minutes they will cook a little more after being taken out of the oven. Watch them closely when they are baking - they bake pretty fast. The cookies should not get color, they just become slightly golden.
Step 14
Within five minutes of cooking, rotate the baking tray so the cookies can cook evenly. Once the cookies are done place them onto a cooling rack. Once cool, put the jam on the cookies without the holes, then top them with the cookies with the holes. Do this carefully since the cookie can crack.
Step 15
Sprinkle the cookies with powdered sugar and you will get a beautiful apricot jam cookie!
Notes
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