Apricot Butter Cookies
Apricot
Easy
20
1 hour 45 mins
Steps
- Preheat oven to 350°F
- Line 2 baking sheets with parchment paper, set aside.
- Using the paddle attachment in a standard mixer, beat butter and sugar together until very light and fluffy, about 3-5 minutes.
- Add the egg and vanilla and beat together until fully combined, about 1 minute. With mixer on low, add baking soda and salt. Begin to slowly add in the flour, ½ cup at a time until combined.
- Remove dough from the bowl, form into a disc and wrap in plastic. Refrigerate for at least one hour.
- Roll the dough into 1” balls and place on the baking sheets, 3” apart.
- Make the center of each cookie by pressing with your thumb. Add a teaspoon of Bonne Maman Apricot Fruit Spread – More Fruit, Less Sugar* to the center of each cookie.
- Bake for 12-15 minutes until golden. Place baking sheets on a wire rack to cool for 10 minutes, then transfer the cookies directly onto the rack until fully cooled.
