Jewel Cookies


These are a Christmas favorite, a very delicate cookie that melts on the tongue. 

This is an adaption from Martha Stewart using almonds and apricot jam rather than pecans and raspberry jam.  The combination of almonds and apricot is sublime.  I broke out the last jar of apricot jam, my favorite in the whole wide world for its intense apricot bite. 

Makes 5 Dozen

1 1/2 cups (3 sticks) unsalted butter
1 cup packed light brown sugar
2 large eggs, separated
2 teaspoons vanilla extract
1/2 teaspoon salt
2 2/3 cups sifted all-purpose flour
2 cups finely chopped almonds
1 cup apricot jam - use the best you can find

Preheat oven to 350 degrees.  Line baking sheets with parchment paper.

Cream the butter and sugar.  Beat in the egg yolks, vanilla, and salt, then the flour.  Shape dough into 1-inch balls.  (I refrigerated the dough overnight)

Brush each dough ball with beaten egg whites and then roll in the chopped almonds and place 2 to 3 inches apart on baking sheets.  Press the center of each ball with your thumb and fill with 1/2 teaspoon of jam.

Bake for 8 to 10 minutes, until just golden around the edges.  Cool on rack.

My oven needs calibrating.  This batch of cookies took 15 minutes.  I was forced to eat three to make sure they were done.  Sigh.

I'm dreaming of a professional stove, just like the one I've never had.

Last task tonight:  assemble hula hoop.


Comments

Kathy's Klothesline said…
You had me at almonds, then the apricot sealed the deal. Headed to the kitchen now!
Mon Dec 24, 08:16:00 AM
Catherine said…
I made almost the exact same cookie a couple of days ago except I used pecans. Yummy! Merry Christmas Steph.
Mon Dec 24, 09:11:00 AM
Janice said…
Yummy looking! Merry Christmas...
Tue Dec 25, 07:00:00 AM
Mrs. Tuna said…
My sistah recently introduced me to parchment paper. Its the bomb.
Thu Dec 27, 06:50:00 PM
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