White Chocolate Apricot Thumbprint Cookies

Another classic holiday cookie that sparkles with the addition of white chocolate, a little lime zest and apricot jam.

1 cup (250 mL) unsalted butter, room temperature

⅔ cup (150 mL) sugar

2 large egg yolks

¾ tsp. (4 mL) finely grated lime zest

½ tsp. (2 mL) pure vanilla extract

2¼ cups (550 mL) all-purpose flour

¼ tsp. (1 mL) fine salt

¾ cup (175 mL) apricot jam

3 oz. (90 g) white chocolate, chopped

1. Preheat oven to 350°F (180°C).

2. Line a baking tray with parchment paper.

3. Beat butter and sugar until smooth. Add egg yolks, lime zest and vanilla and blend. Stir in flour and salt until evenly combined. Spoon and shape 1-inch (2.5-cm) balls of dough and place 1½ inches (4 cm) apart on prepared baking tray. Press an indentation in the center of each cookie (a few cracks are to be expected—they bake out) and bake for 13 to 15 minutes, until cookies just begin to brown lightly on the bottom. Let cool.

4. Stir apricot jam to loosen and spoon a bit of jam in each “thumbprint.” Melt white chocolate in microwave on medium heat, stirring every 10 seconds. Dip a fork into chocolate and drizzle over cookies. Let cookies set for at least an hour before packing.

5. Cookies will keep up to a week in an airtight container.

Makes about 4 dozen

Recipe Source: http://www.recipebridge.com/g/MTAxNDkyNDA6Ojo6MTg2