Apricot Spritz Cookie

• Vegetarian

• Produce

  • 8 oz Apricots
  • 2 slices Ginger

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1 tsp Lemon juice

• Baking & Spices

  • 10 oz Cake flour
  • 4 oz Granulated sugar
  • 1/4 tsp Salt
  • 1/2 cup Sugar
  • 1 tsp Vanilla extract

• Dairy

  • 8 oz Butter, unsalted

Found on jessicagavin.com

Description

Directions

• Bring a pot of water to boil. Prepare and ice bath to cool the apricots quickly. Score the bottom of the apricots with an X, making the cuts half the way up the sides, ensuring the cuts just go through the skin.
• Add the apricots to the boiling water for 30 to 60 seconds, just until the skin pulls away from the flesh. Quickly insert the apricots to the ice bath. Drain and peel the apricots. Halve, pit and cut into ½-inch pieces. Puree in a blender for 1 to 2 minutes, until smooth. Strain puree through a fine mesh strainer into a bowl.
• In a small saucepan, combine the apricot puree, sugar, lemon juice and ginger. Simmer over medium heat, skimming foam as needed until the puree reaches 215°F to 220°F. Remove from the heat and cool.
• Cream the butter and sugar on medium speed until light and fluffy, about 1 minute. Add the salt, vanilla and egg beat well on medium speed for 1 minute. Gradually add the flour, beating until just blended. The dough should be firm but neither sticky nor stiff.
• Pipe the dough into small rounds onto a sheet tray lined with parchment paper, using a piping bag fitted with a large star tip (824 tip size). The cookies should be about 1 1/2 to 2-inches in diameter. Leave 2-inches of space in between each cookie. Dip your finger into a bowl of water, and make small indents into the center of each cookie for the jam filling.
• Place a ¼ cup of the apricot filling into a small ziplock bag. Cut a small corner of the bag so that you can easily pipe a small amount of jam into each indent of the cookie. If using store bought jam, spoon in 1/4 teaspoon of jam into the center.
• Bake at 350°F until lightly browned around the edges and on the bottoms, approximately 12 to 14 minutes. The cookies may require more time depending on your oven, check the cookies every 2 minutes after 10 minutes is reached. Transfer to wire racks to cool. Cookies can be stored in an airtight container for about five days, or frozen for up to 1 month.

Nutrition