Description
Mom’s Apricot Jammies are delightful, nutty cookies with a buttery base, topped with sweet apricot preserves and sprinkled with toasted pecans. These 2-inch cookies are baked in muffin pans to create a perfectly shaped treat that is ideal for any occasion, offering a wonderful blend of textures and flavors.
Ingredients
Scale
- 12 tablespoons (1 1/2 sticks) unsalted butter, softened
- Cooking spray
- 1 1/2 cups pecan halves (about 6 ounces)
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1 medium navel orange (for zest)
- 1/2 cup apricot preserves or jam
Instructions
- Prepare Oven and Muffin Pans:
- Preheat oven to 350°F. Lightly coat 2 standard (12-well) muffin pans with cooking spray.
- Process Pecans:
- In a food processor, finely chop 1 1/2 cups pecan halves. Set aside 1/2 cup of the chopped pecans.
- Make the Dough:
- In the food processor with the remaining pecans, add 12 tablespoons softened butter, 2 cups flour, 1/2 cup sugar, 2 egg yolks, 1 teaspoon vanilla extract, and 1/2 teaspoon kosher salt.
- Grate the zest of 1 navel orange into the mixture. Process until the dough forms, about 20 seconds.
- Prepare the Dough:
- Transfer dough to a work surface, knead gently to bring it together.
- Shape the Cookies:
- Divide dough into 24 portions and press each portion into a muffin well, flattening to about 1/4-inch thick.
- Make an indentation in each cookie with a rounded teaspoon, sprinkle with reserved pecans, and add 1 teaspoon of apricot preserves to each indentation.
- Bake the Cookies:
- Bake for 8 minutes, rotate pans, and bake an additional 6 to 7 minutes until edges are golden-brown. Cool in pans for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Substitutions: Almonds or walnuts can replace pecans; other types of preserves can be used in place of apricot.
- Make Ahead: Dough can be refrigerated up to 1 day ahead. Bring to room temperature before using.
- Storage: Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze cookies for up to 1 month.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 8g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg