Okay, so the Apricot Rugelach wasn’t the last cookie recipe for the season – but this is what happens when I can’t sleep. May as well be productive, right? These are simple butter cookies with a jam filling, dipped in melted chocolate, and finished with sprinkles or chopped nuts. A little something for the stockings!
- 1 cup butter, softened
- 2/3 cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 teaspoon fine sea salt
- 2 cups flour
- 1/2 cup jam (strawberry/raspberry/apricot)
- 1/2 cup sprinkles or chopped nuts
- 12 oz. bag semisweet chocolate chips
- Preheat oven to 350º, line a baking sheet with parchment paper.
- Beat the butter and sugar until light and fluffy. Add the egg yolks, vanilla, and salt, until well combined. Scrape down the bowl and beaters. Add the flour, and mix just incorporated. Fill a large heavy duty freezer bag with dough, snip the corner off.
- Pipe the dough into about 1/2″wide by 2″ long segments, spacing them 1″ apart, on your baking sheet. Bake the cookies for 11 to 13 minutes, or until they are golden around the edges. Let the cookies cool completely, and repeat with the remaining dough.
- Spoon your jam in a sandwich bag, snip off a tiny corner. Melt the chocolate over the stove in a double boiler, or in 30 second increments in the microwave, stirring after each time.
- Line two large baking sheets with parchment or wax paper. Squeeze a little jam down the center of the cookie, and sandwich it with another cookie. Repeat with the rest of the cookies.
- Dip 1/3 of the cookie into the melted chocolate and shake off the excess. Place it on the lined baking sheet and add sprinkles or chopped nuts. Let set until chocolate hardens.
- Makes 36 cookies, store in an airtight container.
