Description
These scientifically-perfected shortbread cookies feature a rich, buttery base and a vibrant apricot jam center. Designed to hold their shape without cracking, they offer a delicate balance of almond-scented dough and sweet fruit preserves.
Ingredients
- 1 cup (226g) unsalted butter, softened to 65°F
- 3/4 cup granulated sugar, plus extra for rolling
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 1/4 cups (280g) all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup high-quality apricot jam
Instructions
- Preheat your oven to 350°F (180°C) and line two heavy-duty baking sheets with parchment paper.
- In a stand mixer with a paddle attachment, cream the softened butter and granulated sugar on medium-high speed for exactly 3 minutes until pale and voluminous.
- Add the egg yolk, vanilla extract, and almond extract, beating on medium speed for 1 minute to fully emulsify the fats.
- Whisk the flour and salt together, then add to the mixer on the lowest speed half a cup at a time, mixing only until streaks disappear.
- Scoop 1 tablespoon (20g) portions of dough, roll into smooth spheres, and coat each ball in a bowl of granulated sugar.
- Place balls 2 inches apart on sheets and use the back of a rounded measuring teaspoon to press a deep well halfway into each cookie.
- Stir the jam to break up clumps and fill each indentation with approximately 1/2 teaspoon of preserve.
- Bake for 12-14 minutes until set and matte; cool on the sheet for 5 minutes before transferring to a wire rack.
Notes
For the most consistent results, always use a digital scale to measure your flour and butter. If you find the dough sticking to your measuring spoon while making indentations, lightly dip the spoon in flour or sugar between cookies.
- Prep Time: 20 mins
- Cook Time: 14 mins
- Category: Dessert
- Method: Baking
- Cuisine: American