Okay, so today I decided to dive into the world of baking with apricot jam. I’ve always loved the stuff, but mostly just on toast. Figured it was time to get a little more creative!
First, I needed a recipe. After a bit of searching online, I decided to wing it (as I am want to do) and I found that you could put apricot jam on literally anything, so today, I just decided to go with a basic shortbread cookie and add apricot jam on top of it. It’s simple, should be easy, and sounds super tasty.
Getting Started: Gathering My Supplies
I checked my pantry and fridge to make sure I had all the basics:
- Flour: Check. Plenty of all-purpose.
- Butter: Yep, a whole stick, nice and cold.
- Sugar: Got both granulated and powdered.
- Eggs: Just grabbed a fresh dozen yesterday.
- Apricot Jam: Of course! The star of the show. I went with a nice, thick one.
- Vanilla Extract: It makes everything taste like home.
- Baking Soda: This should help with the baking.
I prepped my workspace, making sure I had enough counter space and all my tools within reach. Baking can get messy, so I like to be organized.
The Baking Process: My attempt at shortbread.
I put together the shortbread, following a combination of a few recipes I looked up online. I mixed the dough and then I chilled the dough. Then, once it was cold, I rolled it out, and it was showtime.
Now for the fun part! I dolloped a generous spoonful of apricot jam into the center of each cookie. I didn’t want to spread it too thin – I wanted a real burst of apricot flavor. After I did this, I put it in the oven.
The Results: A Golden Treat
I baked my cookies for about 15 minutes, after checking it a few times, until the edges were golden brown and the jam was bubbly. The smell was amazing! My whole kitchen smelled like warm fruit and buttery goodness.
I let them cool on a wire rack for a bit, but I couldn’t resist trying one while it was still warm. Oh. My. Goodness. The shortbread was crumbly and buttery, and the apricot jam was sweet and tangy. It was the perfect combination!
I made a whole bunch of the cookies, so now, I need to make sure I don’t eat them all, but I don’t know if I’ll be able to. Oops.
Overall, I’m pretty happy with my apricot jam baking adventure. It was easy, delicious, and a great way to use up some of that jam I had sitting in the fridge. Definitely something I’ll be making again!
