Cream Cheese Apricot (Print Version)
# Ingredients:
→ Dough
01 -
1 teaspoon pure vanilla extract
02 -
1 teaspoon baking soda
03 -
1/4 teaspoon salt
04 -
6 ounces (170g) full-fat brick cream cheese, softened at room temperature
05 -
1 cup (200g) granulated sugar
06 -
1/2 teaspoon almond extract
07 -
1 teaspoon lemon zest
08 -
1 large egg, room temperature
09 -
2 and 1/2 cups (313g) all-purpose flour
10 -
1/2 cup (113g) unsalted butter, softened to room temperature
→ Rolling & Filling
11 -
3 Tablespoons (23g) powdered sugar, for sprinkling (optional)
12 -
3/4 cup (95g) slivered almonds (optional)
13 -
6–7 Tablespoons (120-140g) apricot preserves or jam
# Instructions:
01 -
Stir flour, salt, and baking soda together in a medium bowl. Leave aside for later.
02 -
Grab a stand mixer with a paddle or a hand mixer. Cream the cream cheese on medium-high until it's super smooth. Toss in the butter and beat till everything's mixed. Make sure to scrape the sides of the bowl. Add the sugar next, mixing on medium-high for about 2 minutes till the texture is creamy. Then, toss in the egg, almond extract, lemon zest, and vanilla. Run on high speed for another minute, stopping to scrape if needed.
03 -
Set the mixer to low. Bit by bit, add the dry mix into the wet. Keep beating until it all comes together. It'll be gooey and soft. Cover and place dough in the fridge for at least 3 hours. You can keep it there up to 4 days, too.
04 -
Heat the oven to 350°F (177°C). Place some parchment paper or reusable baking mats on your large baking sheets.
05 -
Pull the chilled dough out and roll it into little balls, about a tablespoon of dough for each. If it's sticky, sprinkle on some flour or powdered sugar. Roll each ball in sliced almonds if you'd like. Put these on the prepared baking sheets, spacing them about 3 inches apart. Use your thumb or a small tool to press a dent in the middle of each. Spoon a little over a half-teaspoon of jam into each hole. If the dough feels too warm, you can refrigerate the tray for another 10 minutes to prevent spreading during baking.
06 -
Pop the cookies in the oven and bake for 14-15 minutes, keeping an eye on the edges as they turn slightly golden. The jam will firm up as they cool down.
07 -
Let the cookies cool on the tray for 5 minutes, then move them over to a wire rack to cool off completely. Once cooled, you can sprinkle powdered sugar on top if you'd like. Keep in mind, the sugar might dissolve over the jam center, but it'll stay put on the edges.
# Notes:
01 -
Chilling the dough is key to making sure your cookies don't spread too much while baking.
02 -
Using rich, full-fat cream cheese and good-quality apricot jam makes a big difference in taste.