Spritz cookies are elegant sweets that delicately crumble in the mouth and can be filled with any special fruit jam!
My fondest memory of spritz cookies was when I working at an exquisite European Bakery called Boniere in my hometown of Alameda, CA during high school. The pastry chef would fill the cookies with homemade raspberry and apricot jam, and lightly dust each cookie with powdered sugar.
These cookies were so tender and contained the perfect amount of sweetness which would melt in your mouth. I just had to recreate these apricot spritz cookies at home!
Spritz cookies are elegant sweets that delicately crumble in the mouth and can be filled with any fruit jam. With apricots in season for just a short period at the beginning of summer, I like to take advantage of using this fruit in any dish I can. Making homemade jams and jellies are an easy way to capture the flavors of the summer.
My sweet friend Jessica gave me some of her organic fresh picked and ripe apricots from her tree, incredibly sweet, perfect for the apricot ginger filling for the cookie.
The amount of protein contained in the flour and how it contributes to gluten formation is an important aspect of the texture of the cookie. I used a cake flour instead of regular all-purpose flour to give a more delicate texture to the cookie. The apricot ginger jam was the perfect filling for the delicious cookie base!
Spritz cookies are known as “pressed cookies”
This because they are made with a soft dough that is piped through a pastry tip or cookie press. To keep the distinctive design, the right ingredients and mixing methods are needed to help retain its shape during baking. Eggs are the key ingredient to help toughen and give body to the cookie. Being careful not to over cream the dough will prevent “spread” of the cookie. These cookies should hold their shape as they are baked, compared to a chocolate chip cookie which spread is desirable.