It’s time for another recipe! First, the recipe. Then, me blathering onward about my occasionally questionable culinary capabilities and the memories this particular treat holds for me.
- The Ingredients
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 2/3 cup white granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1/2 teaspoon coconut extract (or almond)
- 1 large egg
- 1 teaspoon baking soda
- 2 1/2 cups all purpose flour
- apricot jam or preserves
- slivered almonds, optional
- The Way of Preparing
- Preheat oven to 350°F, 177°C, gas mark 4
- In a large mixing bowl, cream together the butter, powdered sugar, and white sugar until light in color.
- Add the extract(s), egg, and salt and mix well until combined.
- Mix together the baking soda and flour; add to the butter-egg mixture.
- Combine until well incorporated.
- Dough does not require chilling once made, so scoop out and roll into 1-inch balls.
- Bake on a silicone mat or parchment paper lined pan for six minutes or until the edges of the cookies get very lightly golden brown. Don’t overbake!
- Remove the cookies from the oven and press the end of a large wooden spoon carefully into the center of each cookie. Make sure not to make the hole go all the way to the bottom.
- Cool on the pan for five minutes, then transfer to a wire rack to cool completely.
- Using a small spoon or piping bag, add warmed apricot jam to the center divots in each cookie. If garnishing with slivered almonds, add to the center of the cookie now.
- Allow the jam to set up completely before storing the finished cookies in an airtight container.
- Makes approximately 7 dozen cookies.
- Raspberry jam also works wonderfully.
So with this recipe, it’s actually inspired by a marzipan treat that I usually get from the bakery I’ve been going to since college, Moreno’s Bakery in Brandon, Florida. It’s an almond stick, which is a marzipan log that is covered with almonds and topped with apricot preserves. It’s so good. While I don’t get out that way very often anymore, these cookies are a wonderful stand in when made with almond extract with a touch of coconut extract.
I’ve only used them as cookies, not yet for cakes and ale, but as apricots are a love- and passion-associated fruit, they’re great for post-spell pick me ups.
Recipe source: BackForSeconds.com.