Apricot Butter Biscuits { Thumbprints cookies }
source : Orang Blossom Water
Ingredients
1 cup (226 g) butter, at room temperature
3/4 cup sugar **will lessen sugar the next time
2 large eggs yolks
1 sachet vanilla sugar
2 cups all purpose flour
1/2 tsp salt About
1/2 cup apricot jam
1/2 zest of lemon
Method :-
In a large bowl, with an electric mixer on medium speed beat butter and sugar until smooth.
Add egg yolks and vanilla and beat until well blended.
Mix in the lemon zest Stir in flour and salt and beat just until dough comes together. Shape dough into 1 inch balls.
Place about 1 inch apart on buttered or cooking parchment lined 12 by 15 inch baking sheets.
Press your thumb gently into the center of each cookie to make an indentation.
Bake cookies in a 325 °F (163 °C) oven until lightly browned, 18 to 20 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.
Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely. Spoon about 1/2 teaspoon jam into the center of each cooled cookie.
