Switch from your typical Linzer cookie to this apricot jam cookie. Distinguish taste from your usual butter cookie dough with sweet apricot filling. #Baking#Cookie
Ingredients
2½ cup all-purpose flour
¾ cup superfine sugar
¼ tsp salt
16 tbsp unsalted butter, cut butter into 16 chunks/pieces
2 vanilla bean pods
1oz cream cheese, room temperature
2 tsp vanilla extract
¾ cup apricot preserves
Directions
In Ventray stand mixer, mix flour, sugar, salt on low speed until combined. Add butter 1 piece at a time mix until crumbly
Cut vanilla bean pod with a knife lengthwise, scrape out seeds, then add into Ventray stand mixer bowl. Add in cream cheese and vanilla extract, blend until dough form large clumps
Remove from Ventray stand mixer, knead briefly to form a cohesive cookie dough, then divide dough in half
Form each dough into a disk, wrap in plastic wrap and refrigerate for at least 30 minutes. Roll dough into 1/8 inch thick, use cookie cutter to cut dough into shapes, space shapes 1 ½ inch apart and bake 1 sheet at a time
Oven Directions
Preheat oven to 375F, place rack in middle position of the oven. Line 2 baking sheets with parchment paper.
Bake for 10 minutes, remove and cool for 5 minutes, transfer to wire rack and let it cool completely before filling with jam/apricot preserves
