In Michigan, the growing season for apricots—a favorite fruit at the Lebanese table—is fleeting, so we hoard them from the moment they ripen and turn them into preserves to enjoy throughout the year. This cookie provides a rich cream cheese shortbread base to hold a glistening gem of apricot preserves.
Prep: 16 minutes
Cook: 44 minutes
Total: 1 hour
Makes: 36 (2-INCH, 5-CM) COOKIES
170 grams (½ cup) apricot preserves
9 grams (2 teaspoons) fresh lemon juice
270 grams (2¼ cups) unbleached all-purpose flour
½ teaspoon fine sea salt
½ teaspoon baking soda
¼ teaspoon baking powder
113 grams (½ cup) unsalted butter, room temperature
133 grams (2∕3 cup) granulated white sugar
141 grams (5 ounces) cream cheese, room temperature
1 large egg
4 grams (1 teaspoon) orange blossom water
½ teaspoon pure vanilla extract
- Arrange an oven rack in the middle position and preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper.
- In a small bowl, stir together the apricot preserves and lemon juice. Set aside.
- In a medium mixing bowl, whisk together the flour, salt, baking soda, and baking powder. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, 3 minutes.
- Add the cream cheese, egg, orange blossom water, and vanilla extract and continue beating until smooth, 1 minute.
- Scrape down the sides of the bowl, add the flour mixture, and beat on low speed just until the dough fully combines.
- Divide the dough into 36 pieces, approximately 18 grams each. Between your palms, roll the pieces into balls and place them on the prepared baking sheets, 1½ inches (4 cm) apart.
- Moisten a thumb in water and press an indentation into the center of each ball.
- One baking sheet at a time, par-bake the cookies until they just begin to set, 8 minutes.
- Remove the sheet from the oven but leave the oven on. Working quickly with the rounded tip of a teaspoon, make the indentation in the cookies again.
- Use a small spoon to fill each indentation carefully with about ½ teaspoon of jam.
- Return the sheet to the oven and bake the gems again until they turn pale golden, 10 to 12 minutes.
- On the baking sheets, let the cookies cool for 10 minutes.
- Transfer them to a wire rack to cool completely before serving.
Note
You can store the cookies in an airtight container at room temperature for up to 5 days.
Tip: To prep the dough ahead of time, follow the recipe through step 8. Freeze the indented dough balls on a baking sheet, then transfer them to freezer bags. Bake them from frozen for 15 minutes, reshape the indentations with your thumb or the back of a small spoon, and proceed with steps 11 through 14.
Per discussion Lebanese Desserts with Maureen Aboud.