- 1 cup unsalted butter, softened
- ¾ cup sugar
- 1 egg
- 1 teaspoon vanilla
- 2 ½ cups all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup Bonne Maman Apricot Fruit Spread
Preheat oven to 350°F
Line 2 baking sheets with parchment paper, set aside.
Using the paddle attachment in a standard mixer, beat butter and sugar together until very light and fluffy, about 3-5 minutes.
Add the egg and vanilla and beat together until fully combined, about 1 minute. With mixer on low, add baking soda and salt. Begin to slowly add in the flour, ½ cup at a time until combined.
Remove dough from the bowl, form into a disc and wrap in plastic. Refrigerate for at least one hour.
Roll the dough into 1” balls and place on the baking sheets, 3” apart.
Make the center of each cookie by pressing with your thumb. Add a teaspoon of Bonne Maman Apricot Fruit Spread – More Fruit, Less Sugar* to the center of each cookie.
Bake for 12-15 minutes until golden. Place baking sheets on a wire rack to cool for 10 minutes, then transfer the cookies directly onto the rack until fully cooled.