Apricot Jam Shortbread Cookies
Posted by Rose
Apricot Jam, Salt, Vanilla Extract, Unsalted Butter, Granulated Sugar, All-Purpose Flour
Non-Stick Surface Ensures that your Cookies will Come Out Perfectly Every Time
Apricot Jam Shortbread Cookies Recipe
These buttery shortbread cookies are filled with sweet apricot jam and make a delectable and fruity treat. Ideal for an afternoon tea or a sweet snack.
Ingredients
- 1/2 cup apricot jam
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 cups all-purpose flour
Time Needed
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Cream together the softened butter, sugar, and vanilla extract in a large mixing bowl until light and fluffy.
- In a separate bowl, combine the flour and salt.
- Mix in the flour mixture until it is just combined with the butter mixture.
- Wrap the dough in plastic wrap after shaping it into a log.
- Refrigerate for at least 30 minutes before serving.
- Take the dough out of the fridge and cut it into 1/4 inch thick slices.
- Place the slices on a baking sheet lined with parchment paper, and use your thumb or the back of a spoon to make a small indentation in the centre of each cookie.
- Apricot jam should be spooned into each indentation.
- 12-15 minutes, or until the edges are golden brown, bake the cookies.
- Allow the cookies to cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely.
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