Ingredients:

  • 375 g All-purpose flour
  • 225 g Unsalted butter, softened
  • 100 g Granulated sugar
  • 2 large eggs
  • 5 g Vanilla extract
  • 5 g Baking powder
  • 1.5 g Salt
  • 250 g Apricot jam or peach preserves
  • 200 g Granulated sugar (for coating)
  • 0.1 g Red food coloring gel
  • 5 ml Water or lemon juice

Instructions:

  1. Beat the softened butter and sugar until the mixture is pale and fluffy.
  2. Add eggs one at a time, beating well after each, then stir in the vanilla extract.
  3. Sift together the flour, baking powder, and salt. Gradually add the dry mix to the wet ingredients on low speed until a soft, non-sticky dough forms.
  4. Wrap the dough in plastic and refrigerate for at least 1 hour.
  5. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  6. Scoop rounded tablespoons of dough and roll them into smooth balls (about 1 inch in diameter). Place them 2 inches apart on the sheet.
  7. Bake for 10–12 minutes. The cookies should be set but still pale.
  8. Allow the cookies to cool on the pan for 5 minutes before transferring them to a wire rack.
  9. Use a small spoon or melon baller to carefully remove a small amount of the center from each cookie.
  10. Pipe or spoon the apricot jam into the center of one cookie.
  11. Gently press a second cookie on top, slightly offsetting them to create a natural shape.
  12. In a shallow bowl, mix the granulated sugar with red food coloring and water until the sugar is vibrant.