Spritz cookies that have a delicate buttery crumble and are filled with a delicious fruit jam.
ingredient
- 8 ounces apricots
- ½ cup granulated sugar
- 1 teaspoon lemon juice
- 2 slices ginger, peeled, ¼" slices
- 8 ounces unsalted butter, softened to 60 to 70ºF (15 to 21ºC)
- 4 ounces granulated sugar
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 large egg
- 10 ounces cake flour, sifted after measuring
Directions
- Prepare the Apricots – Bring a pot of water to a boil. Score the bottoms of the apricots with an "X" making the cuts halfway up the sides and through the skin. Add the apricots to the boiling water for 30 to 60 seconds, just until the skin pulls away from the flesh. Quickly transfer to a bowl filled with ice cubes.
- Puree and Strain – Drain and peel the apricots. Cut in half, pit them and slice into ½" pieces. Puree in a blender for 1 to 2 minutes until smooth. Run the puree through a fine-mesh strainer into a bowl.
- Apricot Filling – In a small saucepan, combine the apricot puree, sugar, lemon juice, and ginger. Simmer over medium heat, skimming foam as needed until the puree reaches 215 to 220°F (101 to 104ºC). Remove from the heat and cool.Place the filling in a ziplock bag and cut a small corner off right before decorating.
- Preheat the Oven – Set the oven rack to the center position. Preheat to 350ºF (177ºC). Line two large sheet pans with parchment paper.
- Make the Dough – Cream the butter and sugar in a stand mixer on medium speed until light and fluffy, about 1 minute. Add salt, vanilla, and egg. Beat well on medium speed for 1 minute. Scrape down the sides as needed.Gradually add the flour, beating until just blended. The dough should be firm but neither sticky nor stiff.
- Shape the Cookies – Transfer the dough to a piping bag fitted with a large star tip (824 tip size). Pipe the dough into small rounds on a parchment paper-lined baking sheet. The cookies should be about 1 ½ to 2" in diameter. Leave 2" space in between.
- Add the Filling – Dip your finger into a bowl of water, and make small indents into the center of each cookie for the jam filling. Pipe a small amount of jam into each indent. If using cold jam, spoon ¼ teaspoon into the center.
- Bake the Cookies – Bake one tray at a time, until the surface becomes lightly browned around the edges and on the bottoms, 12 to 14 minutes. The surface will stay mostly pale in color.
- Let Them Cool – Immediately transfer the cookies to a wire cooling rack.
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