This saying goes for the making of these cookies, and for the finished product! Baking cookies does’t require a holiday, but if we must, then March happens to be . . . National Flour Month?
It’s true, and this gives us the perfect license to bake. The weather is starting to warm around these parts, and sweet spring is on my mind. I was pre-spring cleaning out my cupboard the other day, and realized I have a random array of gourmet jams & preserves to use (and frankly that would just require way too many pieces of toast). One jar in particular I’ve been wanting to open—Apricot Peach. I decided to instead bake with it, and then I envisioned some pretty, little thumbprint cookies. I rarely make cookies of this variety, but I decided light and buttery with a sweet preserve center would be a suited match.
Time to break out the butter:
- 2 cups all purpose flour, sifted
- ½ tsp salt
- ½ cup baker's sugar (super fine)
- 1 cup butter (2 sticks, softened to room temp)
- ½ tsp Rodelle vanilla extract
- ½ tsp Rodelle almond extract
- Apricot-Peach preserves (or a fruit variety of your choice)
- Preheat oven to 350 degrees.
- Sift together flour & salt.
- In bowl of electric mixer, cream together softened butter & sugar on medium speed until ‘fluffy.'
- Add vanilla & almond extracts & combine.
- To bowl of mixer, gradually add-in the flour mix (1/2 cup at a time), until well combined (dough will be slightly crumbly in texture).
- Chill prepared dough in refrigerator for ~1/2 hour.
- Roll chilled dough into ~1.5 inches balls, and place about 2 inches apart on a parchment-lined baking sheet.
- Depress thumb gently into center of each dough ball, creating a depression in middle of each cookie.
- With a small spoon, place a generous amount of the preserves into each depression.
- Bake for 20-25 mins in oven, until cookie edges are firm (these don't brown much at all).
- Transfer cookies from pan to cooling rack & cool completely to allow cookies to firm and center of jam to set.
These cookies turned out better than I hoped, with a perfectly delicate texture—light, buttery, and just sweet enough. If apricot, peach or their combination isn’t your jam, then raspberry or strawberry preserves would work nicely here too. Peach happens to be my favorite, and luckily this jar was not overly sweetened. These little guys require quite a bit of butter, but hey, what reputable cookie wouldn’t?! The vanilla & almond extracts (from Rodelle) balance-out the fruit flavor. I had to to give some away before I ate them all. They go fast, so you may want to double-up on the dough.
Spring is bright and fun, and these are too. Hoping you’ll enjoy these as much as I do.