Coffee in bed, blush flowers, hot tea after a cool walk, cozy sweaters, these are all nice things that February brings. But these apricot ribbon butter cookies are love. At least for my boys they are. They are crispy on the sides and bottom, buttery-melty on the inside, topped with ooey-gooey jelly and drizzled with almond-cream. This recipe makes about 5 dozen tiny little strips of love and the boys scoop it up with vigor. I don’t think I have a whole lot else to say except you should really try these cookies.
Apricot Ribbon Butter Cookies
Butter cookies with apricot jam and almond drizzle.
- 8 oz butter room temp
- 5 oz sugar
- 1 egg
- 3 Tbs heavy cream
- 1 Tbs vanilla
- 14 oz flour
- pinch salt
- 6 Tbs apricot jelly
- 4 oz powdered sugar
- 1 1/2 Tbs cream
- 1/4 tsp almond extract
Beat the butter and sugar in a large bowl until light and fluffy. Add cream, vanilla, and egg. Beat until incorporated. Add flour and mix until incorporated.
Form the dough into a log shape roll in plastic wrap and chill 20 minutes.
Preheat the oven to 375f.
Cut the dough into 6 equal pieces. Rewrap 3 pieces and place them back in the fridge. Roll the three remaining pieces into 12-inch long logs. Place cookie logs side by side about 2 inches apart on a parchment-lined baking sheet. Using the back of a spoon, make a 1/4 inch groove lengthwise down the center of each cookie log. Spoon 1 Tbs. apricot jelly into each groove and spread evenly. Bake 12-15 minutes until bottoms and sides are lightly golden brown. Cool cookie on the baking sheet. Repeat with the last three pieces of dough.
Make drizzle by mixing cream, powdered sugar, and almond extract in a small pitcher or bowl. Drizzle over cool cookies logs. Cut cookies into 1/2 inch slices at a 45-degree angle.
Store in a tightly covered between sheets of parchment paper.