11. Apricot Spritz Cookie
Ingredients:
Apricot Ginger Filling-
- 8 ounces apricots, (227g) skins removed, halved and cut into 1/2-inch pieces
- 1/2 cup granulated sugar, (100g, 3 1/2 ounces)
- 1 teaspoon lemon juice, (5ml)
- 2 slices ginger, peeled, 1/4-slices
Spritz Cookies-
- 8 ounces unsalted butter, (130g, 1 cup) softened to 60 to 70ºF (15ºC to 21ºC)
- 4 ounces granulated sugar, (128g, 1/2 cup plus 2 tablespoons)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract, (5ml)
- 1 large egg
- 10 ounces cake flour, (290g, 2 1/2 cups) sifted
Instructions:
Apricot Ginger Filling-
-
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 transfer 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 (101ºC to 104ºC). Remove from the heat and cool.
-
Place the apricot filling into a small ziplock bag and cut a small corner of the bag right before decorating.
Spritz Cookies-
-
Set the oven rack to the center position. Preheat oven to 350ºF (177ºC).
-
Line two large sheet pans with parchment paper.
-
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. Scrape down the sides as needed.
-
Gradually add the flour, beating until just blended. The dough should be firm but neither sticky nor stiff.
-
Transfer the dough to a piping bag fitted with a large star tip (824 tip size).
-
Pipe the dough into small rounds onto a sheet tray lined with parchment paper. 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.
-
Pipe a small amount of jam into each indent of the cookie. If using cold jam, spoon in 1/4 teaspoon of jam into the center.
-
Bake one tray at a time, until cookies are lightly browned around the edges and on the bottoms, the surface will stay pale in color, 12 to 14 minutes.
-
Immediately transfer spritz cookies to wire rack to cool.
Notes
- If apricots are not in season chose a pre-made apricot jam or flavor of your choice. You will need about an 11-ounce jar or fruit jam, jelly or preserves.
- Cookies can be stored in an airtight container for about five days, or frozen for up to 1 month.
Originally posted 2019-03-12 14:01:47.
