Spritz Cookies with Apricot Jam

Name: Spritz Cookies with Apricot Jam
Yield: 30 cookies
Cuisine: American
Ingredients: 2 cups unsalted butter, softened to 60 to 70°F (15 to 21°C); 1/2 cup granulated sugar; 1/4 teaspoon kosher salt; 1 teaspoon (5 ml) vanilla extract; 1 large egg; 2 1/2 cups cake flour, sifted after measuring

Toyotaboy @BurntButOk

From my mother's cookbook.

Toyotaboy @BurntButOk

From my mother's cookbook.

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Ingredients

30 cookies

2 cupsunsalted butter, softened to 60 to 70°F (15 to 21°C)
1/2 cupgranulated sugar
1/4 teaspoonkosher salt
1 teaspoon (5 ml)vanilla extract
1large egg
2 1/2 cupscake flour, sifted after measuring

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Steps

1

Preheat the Oven - Set the oven rack to the center position. Preheat to 350°F (177°C). Line two large sheet pans with parchment paper.
2

Make the Dough - Cream the butter and sugar in a stand mixer on medium speed until light and fluffy, about 1 minute. Add 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.
3

Shape the Cookies - Transfer the dough to a piping bag fitted with a large star tip (824 tip size). Pipe the dough into small rounds on a parchment paper-lined baking sheet. The cookies should be about 1 1/2 to 2"in diameter. Leave 2" space in between.
4

Add the Filling - Dip your finger into a bowl of water, and make small indents into the center of each cookie for the jam filling. Place a small amount of jam into each indent. If using cold jam, spoon 1/4 teaspoon into the center.
5

Bake the Cookies - Bake one tray at a time, until the surface becomes lightly browned around the edges and on the bottoms, 12 to 14 minutes. The surface will stay mostly pale in color.
6

Let Them Cool - Immediately transfer the cookies to a wire cooling rack.