Apricot Drop Cookies

I used apricot jam in this batch, but you can use whatever you have on hand.

Cookies bake best if the dough is cold, so try to leave it in the fridge for the full 3 hours. If you’re short on time, you could pop them in the freezer for a bit instead.

These cookies will spread, so keep lots of room between them on the baking tray. Watch out while they’re in the oven; you don’t want them too crispy.

Tip: The dough will keep in the freezer for about a month, so don’t feel you have to bake the whole batch in one go. Leave a little aside for when you need an emergency cookie fix.

• 125g | 1/2 cup margarine
• 100g | 1/2 cup caster sugar
• 1 tsp vanilla
• 1 tsp baking powder + 1 tsp apple cider vinegar
• 200g | 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• apricot jam

1. Cream together the margarine, sugar and vanilla.
2. Combine the 1 tsp baking powder + 1 tsp apple cider vinegar. Add to the creamed mix.
3. Sift together the flour, baking powder and salt. Add to the wet mix.
4. Wrap up your dough (I use a reusable Ziplock bag, but you can also use plastic wrap). Place in the fridge for about 3 hours.
5. Preheat your oven to 180C/350F/Gas Mark 4.
6. Grease your baking tray (or use a non-stick liner).
7. Roll the chilled dough into small balls that fit into the palm of your hand.
8. Place on the tray a couple of inches apart and flatten slightly.
9. Poke a well in the middle of each cookie and fill with jam.
10. Bake about 15 minutes or until they’re golden brown.