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Mom’s Apricot Jammies: A Sweet and Nutty Treat


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  • Author: khaoula belabess
  • Total Time: 55 minutes (including cooling time)
  • Yield: 24 (2-inch) cookies 1x
  • Diet: Vegetarian

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