I found this photo online a week or so ago and instantly knew I had to try the cookies in the picture. They were probably made with orange marmelade, but my mind instantly went to apricot jam and I became convinced that it would be divine in combination with dark chocolate and buttery shortbread. It took me a while to get around to actually making them, but I did it a couple of days ago, when the instant verdict was INSTAFAVORITE! And these cookies join Toll House Cookies, Green Tea Shortbreads, No-Bake Cookies, and Peanut Butter Oat Chocolate Chip Cookies in the short list of... really awesome best cookies. Or something. (Look, the list doesn't have an official name.)
Don't be fooled by the combination of jam and chocolate: these aren't much like Jaffa cakes. The ratios are different, and the shortbread has a very different texture, too.
Ingredients for Chocolate-Dipped Apricot Thumbprint Shortbread Cookies:
1 recipe shortbread dough (225g butter's worth)
apricot jam
200 g dark or baking chocolate
My standby shortbread recipe is this
( Scottish shortbread ), but you can obviously use any; there are slight variants.
( Chocolate-dipped apricot thumbprint shortbread cookies )