Ginger butter cookies with apricot jam

I think most of us had been victims of our own mother as far as the butter cookies in that nice tin box! I used to see that tin box “winking” at me and when I opened it up,the disappointment was showing on my face! Threads and needles took their place…! And every single time, I was opened it up,again and again,a different colorful box, I was facing the same disappointment! Threads and needles…! My husband had been a “victim” too!

So,I decided today to make butter cookies with a little twist. I added ginger and apricot! Niam niam,as my daughter says…!

Here is the recipe:

  • 4.2 oz unsalted butter,room temperature
  • 2.5 oz powder sugar
  • 2 cups GF all purpose flour
  • 1/2 cup almond flour
  • 1 tsp vanilla extract
  • 1/2 tsp shredded ginger
  • 1 tbsp fresh orange juice
  • a pinch of salt
  • 1/4 cup melted white chocolate (optional)
  • orange zest
  • 1/2 tsp. baking powder

Preheat oven at 350 F.

Grease a mini muffin tin and let it aside.

On a steady mixer,beat well on a medium high speed,the butter and the sugar,until smooth and creamy.

Add the juice,the vanilla,orange zest,white chocolate and the salt.

Mix well and then low the speed and add the flours and baking pwder,till all the ingredients are well combined.

Take a small piece of dough and roll it into a small ball, Put it in the mini muffin tin,take small teaspoon and make a small well in the middle. Add the apricot jam and bake them for 15-17 minutes.

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When they’re done,they’ll get that nice golden brown colour,and you have to let them cool down for about 10 minutes.

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The aroma was just amazingly divine! Nice,fragrant,soft and crunchy outside! Anna was checking the cookies while they’re in the oven,when they will be done! She is my little helper…!

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I didn’t have any tin box,but only a little carton box.. They didn’t last for a long,though! We devour them..only 4 left.

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