Description
These buttery shortbread cookies feature a precise ratio of egg yolk to fat, ensuring a sturdy yet tender base for vibrant apricot preserves. Perfect for holiday platters, they offer a professional-grade finish with a balance of sweet and tart flavors.
Ingredients
- 1 cup salted butter, softened
- 1/2 cup granulated white sugar
- 1/4 cup packed brown sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/3 cup apricot jam
Instructions
- Preheat oven to 350°F (177°C) and line baking sheets with parchment paper.
- Cream together softened butter, granulated sugar, and brown sugar on high speed for exactly one minute.
- Add the egg yolk and vanilla extract, then continue creaming on high speed until light and fluffy.
- On low speed, gradually add the flour and mix until white streaks disappear.
- Form 1 tablespoon portions of dough into smooth balls and place them on the baking sheet 2 inches apart.
- Press a deep indent into each ball using a floured spoon or thumb, then fill with 1/2 teaspoon of apricot jam.
- Bake for 10-12 minutes until the edges are golden and jam is bubbling, then let rest for 10 minutes before moving to a wire rack.
Notes
For the best texture, ensure your butter is at room temperature but not melted before starting. If the dough seems too sticky to roll into balls, a quick 15-minute chill in the refrigerator will make it much easier to handle and help the cookies keep their shape.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American