This is the perfect freezer cookie. No slicing or chilling dough. Just bake right from frozen right out of the freezer!
The chocolate drizzle is completely optional and these cookies are just as good without it.
- 1 cup butter, softened (can use shortening if dairy-free)
- 1/2 cup sugar
- 2 eggs
- 1 tsp almond extract
- 1 tsp vanilla extract
- 1/2 tsp salt
- 2 1/2 cup flour
- 1 tsp baking powder
- 3/4 cup apricot jam or another jam of your choosing
- 2 Tbsp chocolate chips and 2 Tbsp white chocolate chips (optional)
Beat the butter until lightened. Add the sugar and continue to beat until light and fluffy. Add the eggs one at a time incorporating completely between additions. Stir in the vanilla and almond extract along with the salt.
Sift in the flour and baking powder and mix until a soft dough is formed. Transfer the dough into a separate bowl, cover with plastic and chill for about 1 hour.
Form the dough into 1 Tbsp balls and place on a wax paper lined tray. Using the end of a wooden spoon or your thump, press an indentation into the center of the dough. Slightly dampen your thumb if the dough is sticky.
Spoon about 1 tsp jam into the hollow of each cookie. This may seem like a lot of jam but the cookies are not very sweet so you’ll want a bit more jam. The cookies are ready to be baked at this stage or, place the tray into the freezer for 1-2 hours. At that point, the cookies should be firm and the jam should be set. Place the frozen cookies into a Tupperware container between layers of wax paper.
To BAKE: Preheat the oven to 350°F.
From fresh, bake for 12-15 minutes until the edges are golden. Add 2-3 minutes if the cookies are baked from frozen.
Melt the white and dark chocolate chips separately and drizzle liberally onto the cookies.
Makes about 30 cookies.