Treats at the Titty Table: Apricot Cookies!

I think we all can agree that cookies = Happiness. Anyone’s mood can become infinitely better by consuming these confections. They can help solve problems, and go perfectly with any and all occasions. Stuck at home on a rainy day? There’s a cookie for that. Aced that test at school? Bake a batch! Rough day at work? Find an empty stairwell & take a cookie break. Home alone on a Friday night? Sad that no one is laying next to you? Just fill a pillow with cookies & snuggle up to it…it’s perfectly acceptable. Then you can roll over in the middle of the night and take a bite, hands free. These jam-filled bites are soft, squishy, slightly gooey, and oh so tasty. It’s basically like giving your belly a warm & loving hug. And remember, kids—SHARING IS CARING!

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Apricot Thumbprint Cookies

2

1 ½ sticks of butter, room temp

4 oz. cream cheese, room temp

½ cup granulated sugar

¼ cup light brown sugar

1 large egg

1 tsp vanilla extract

¼ tsp almond extract

1 ¾ cup all-purpose flour

½ cup almond meal

¾ tsp baking powder

¼ tsp salt

Apricot jam

Cream together the butter, cream cheese, and sugars until smooth. Beat in the egg, then the extracts. Combine the flour, almond meal, baking powder, & salt, then stir into the butter mixture until just combined. Allow dough to chill for minimum of 3 hours before scooping.

Preheat oven to 350 degrees & line your cookie sheet with parchment paper. Using a small cookie scoop, form balls of dough & place about 2 inches apart. With your palm, slightly flatten the balls, then make a small indentation (aka jelly crater). Spoon in a bit of the jam into said craters & sprinkle a pinch of granulated sugar on top. This helps keep the jam from spreading too much! Bake for 5 minutes, rotate pan then bake for another 4–6 minutes or until the edges are lightly browned. I enjoyed mine with a cup of Earl Grey tea, some light reading, and a few titties 😉

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All photos by Christy Kelley

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