Ingredients:

  • 2 1/4 cups All-Purpose Flour (spooned and leveled)
  • 1 cup (2 sticks) Unsalted Butter, cold and cubed
  • 1/2 cup Granulated Sugar
  • 2 Large Egg Yolks (room temperature)
  • 1/2 teaspoon Fine Sea Salt
  • 1 tablespoon Fresh Lemon Zest (finely grated)
  • 1 teaspoon Vanilla Extract
  • 1/2 cup Apricot Jam (high quality)
  • 1/4 cup Powdered Sugar (optional, for dusting)

Instructions:

  1. Whisk together flour and salt in a medium bowl. Set aside.
  2. In the bowl of a stand mixer, beat the cold, cubed butter and granulated sugar until light and fluffy (about 3 minutes).
  3. Beat in the egg yolks, lemon zest, and vanilla extract until just combined. Scrape down the sides of the bowl.
  4. Gradually add the flour mixture to the wet ingredients on low speed until just combined into a soft dough. Do not overmix.
  5. Form the dough into a flat disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 45 minutes.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Scoop the dough into uniform balls (about 1 tablespoon or 15g each) and roll lightly between your palms.
  8. Gently press your thumb or the handle of a small wooden spoon into the centre of each ball, creating a deep well.
  9. Fill each indentation with about ½ teaspoon of apricot jam.
  10. Arrange cookies on prepared sheets, leaving 2 inches between them. Bake for 12–15 minutes, or until the edges are set and very lightly golden.
  11. Let cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. Dust lightly with powdered sugar once cooled.