Apricot Buttons

September 22nd, 2010

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These cookies were easy to make and tasted great. I made them for Eid Al-Fitr and they were a big hit.

Let’s make Apricot Buttons:

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1, 2. In a large bowl, with an electric mixer on medium speed beat butter and sugar until smooth.

3, 4. Add egg yolks and vanilla and beat until well blended.

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5, 6. Stir in flour and salt and beat just until dough comes together.

7. Shape dough into 1 inch balls. Place about 1 inch apart on buttered or cooking parchment lined 12 by 15 inch baking sheets. Press your thumb gently into the center of each cookie to make an indentation.

8. Bake cookies in a 325 °F (163 °C) oven until lightly browned, 18 to 20 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.

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9, 10. Spoon about 1/2 teaspoon jam into the center of each cooled cookie.

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Apricot Buttons

From: MyRecipes / Servings: 36 Cookies
PDF Text Only / Print With Images

1 cup (226 g) butter, at room temperature

3/4 cup sugar

2 large eggs, separated

1 tsp vanilla

2 cups all purpose flour

1/2 tsp salt

About 1/2 cup apricot jam


In a large bowl, with an electric mixer on medium speed beat butter and sugar until smooth.

Add egg yolks and vanilla and beat until well blended.

Stir in flour and salt and beat just until dough comes together.

Shape dough into 1 inch balls. Place about 1 inch apart on buttered or cooking parchment lined 12 by 15 inch baking sheets. Press your thumb gently into the center of each cookie to make an indentation.

Bake cookies in a 325 °F (163 °C) oven until lightly browned, 18 to 20 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.

Spoon about 1/2 teaspoon jam into the center of each cooled cookie.

Notes and Tips

The original recipe suggested to beat egg whites then dip each cookie ball in egg whites, then roll in ground walnuts to coat, I preferred to omit this step, you can read the details here.

Instead of shaping the dough into 1 inch ball, I shaped the dough into balls and made each ball equals to 4 grams, and that’s much better to get equal sizes, I got about 120 cookies.

I filled 60 cookies with apricot jam, and the other 60 with strawberry jam.

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20 Responses to “Apricot Buttons”

  1. Cherine says:

    Those cookies look really nice. I bet they’re addictive!

  2. MaryMoh says:

    These cookies look so pretty. They look very addictive. I like them. Would be great with a cup of tea int his cold weather :D Thanks very much for sharing.

  3. Nithu says:

    Looks awesome… I am tempted to make this.

  4. Your cookies look sooo good and the pictures are beautiful! I used to love those cookies when I was a child and I still do. :)

  5. Fida says:

    it looks very yummy… wanna try soonest… can u make us a plain cake ..wanna c the exact recipe.. thanks alot

  6. LinKev says:

    These cookies look really good.
    You have done a wonderful job with the pictures.

  7. grazi says:

    they are so beautifull!!!!!

  8. These are the sweetest tea cookies. I have a friend who will adore them!

  9. Hannah says:

    What cute, dainty little treats! The perfect thing to serve with tea, no doubt. :)

  10. These cookies look so pretty and i bet they just melted in your mouth. My kind of treat!

  11. Jenny Nguyen says:

    these look amazing! thanks for sharing

  12. Elisabeth says:

    These cookies are beautiful! We call them “thumbprint” cookies. I used to make these ages ago! Thank you for sharing the recipe and the beautiful photos of your other cookies, as well. You are a very talented baker!

  13. These are so pretty, I bet they tasted great…

  14. Bonnie says:

    Nice to meet you through FoodBuzz! These look so precious and darling!

  15. kristy says:

    Hi Dimah, so nice to hear from you. You know what, I just can’t resist your cookies posting. And thank you for sharing the recipe too. I want to hop over to the cookies’ posting right now. haha….
    Kristy

  16. The Mom Chef says:

    Those cookies are so precious. I can’t think of a better word. I’m sure they’re buttery and delicious, but I just imagine my daughter and I sitting with her little tea set and these cookies on one of her little tea plates. Precious.

  17. Dimah says:

    Cherine: Thank you so much for your kind comment!

    MaryMoh: Thank you so much! you are so kind!

    Nithu: Thanks!

    Lindsey @ Gingerbread Bagels: Thanks for stopping by!

    Fida: Thanks! hope you enjoy them :)

    LinKev: Thank you so much for your kind comment!

    grazi: Thank you!

    Kristi Rimkus: Thanks for your kind words!

    Hannah: Thank you so much for stopping by!

    Lisa~Korean American Mommy: Thanks! they are addictive :)

    Jenny Nguyen: Thank you!

    Elisabeth: Thank you! you are so kind!

    Treat and Trick: Thanks! they are great :)

    Bonnie: Thanks! Nice to meet you, too. I love Foodbuzz :)

    kristy: Thank you so much for the kind comments! hope to hear from you soon :)

    The Mom Chef: Thank you so much for your lovely comment!

  18. Lucy says:

    These are so cute! I bet they are very addictive :)

  19. Shirley says:

    These are insanely cute! They look perfect for the holidays.

  20. Dimah says:

    Lucy: Thank you!

    Shirley: Thanks for stopping by!

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