My neighbor in Costa Mesa gave me two jars of apricot jam she made from her backyard apricot trees. I am a huge fan of the thumbprint cookies with the jam filled centers so I used her apricot jam for my cookie filling. You must try making these cookies. They are far superior to the store bought kind. I used a great recipe from the December 2007 issue of Gourmet magazine. You can find the recipe here at epicurious.com
Jam Thumbprint Cookies
recipe by Gourmet magazine
2 1/2 cups AP flour
1 tsp. salt
2 sticks (8 oz) unsalted butter, softened
1 cup sugar
1 large egg
your favorite jam
To make cookie dough:
Whisk together flour and salt. Beat butter and sugar in bowl with electric mixer until light colored and fluffy. Beat in egg and vanilla. At low speed, add flour in three batches, mixing until dough forms. Divide dough in half and flatten into a disc and chill until firm, at least an hour.
To assemble and bake cookie:
Roll 1 oz (about 1 TBSP) of dough into a ball, then flatten slightly. Place on parchment lined baking sheet. Continue with the rest of dough. When all the cookies are rolled out, using the end of a wooden spoon, make an indentation in the center of each cookie.
Place your favorite jam in a pastry bag or a plastic bag with one of the corners snipped off. Pipe enough jam to fill the indentation in each cookie, about 1/8 tsp. I like to refrigerate the cookies for at least another 45 minutes after assembling the cookie to prevent overspreading.
After cookies have chilled, bake in 350˚F oven for 15-20 minutes or until the cookies are baked through and the edges are golden brown. Cool on baking sheets for 5 minutes and then transfer to wire racks to cool completely.
Makes 3 1/2 dozen cookies. These cookies are best eaten the day they are baked but they can be stored for two days in an air tight container.