Description
Soft, buttery cookies filled with sweet apricot jam and topped with a sprinkle of finely chopped pistachios. A delicate and elegant treat perfect for any occasion!
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/3 cup granulated sugar
- 1 egg yolk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/3 cup apricot jam
- 2 tablespoons finely chopped pistachios
- 2 tablespoons powdered sugar, for dusting
Instructions
- Preheat & Prepare: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Butter & Sugar: In a bowl, cream together butter and granulated sugar until light and fluffy.
- Add Wet Ingredients: Mix in the egg yolk, vanilla extract, and salt until well combined.
- Incorporate Flour: Gradually add flour, mixing until a soft dough forms.
- Shape Cookies: Roll dough into small balls and place them on the prepared baking sheet. Use your thumb or a spoon to press an indentation in the center of each cookie.
- Fill with Jam: Spoon a small amount of apricot jam into each indentation.
- Bake: Bake for 12-14 minutes or until the cookies are lightly golden.
- Cool & Garnish: Let cookies cool completely, then sprinkle with powdered sugar and chopped pistachios before serving.
Notes
- If the dough is too soft, chill for 15 minutes before rolling.
- Swap apricot jam for raspberry, strawberry, or peach for variety.
- For extra flavor, toast the pistachios before chopping.
