These Bakery-Worthy Cookies Are So Much Easier Than They Look

Instructions

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1. 1 Arrange an oven rack in the middle position. Line two baking sheets with parchment paper.
2. 2 In a small bowl, stir together the apricot preserves and lemon juice. Set aside.
3. 3 In a medium mixing bowl, whisk together the flour, salt, baking soda, and baking powder. Set aside.
4. 4 In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, 3 minutes. Add the cream cheese, egg, orange blossom water, and vanilla extract and continue beating until smooth, 1 minute. Scrape down the sides of the bowl, add the flour mixture, and beat on low speed just until the dough fully combines.
5. 5 Divide the dough into 36 pieces, approximately 18 grams each. Between your palms, roll the pieces into balls and place them on the prepared baking sheets, 1 1/2 inches apart. Moisten a thumb in water and press an indentation into the center of each ball.
6. 6 One baking sheet at a time, par-­bake the cookies until they just begin to set, 8 minutes.
7. 7 Remove the sheet from the oven but leave the oven on. Working quickly with the rounded tip of a teaspoon, make the indentation in the cookies again. Use a small spoon to fill each indentation carefully with about 1/2 teaspoon of jam.
8. 8 Return the sheet to the oven and bake the gems again until they turn pale golden, 10 to 12 minutes. On the baking sheets, let the cookies cool for 10 minutes. Transfer them to a wire rack to cool completely before serving. You can store the cookies in an airtight container at room temperature for up to 5 days. Love the recipe? Leave us stars and a comment below!