How to make APRICOT JAM THUMBPRINT COOKIES:

• Mix the flour with the powdered sugar and make a hole in the middle.
• Add the cubed butter and salt and start kneading with your fingertips until you get a sandy dough.
• Add the egg yolks and 2 tablespoons of cold water, then knead til you get a homogeneous and non-sticky dough. If the dough is too stiff or crumbly, add a little more cold water.
• Divide the dough into 2 equal parts, wrap in cling film, and then refrigerate for an hour.
• Preheat the oven to medium heat (180 degrees C or 355 Fahrenheit) and line a large baking tray with baking paper. This quantity of dough will make 2-3 trays of cookies.
• Take a piece of dough from the fridge and form balls the size of a walnut (smaller). Flatten them slightly in the pan and make an indentation in the middle.
• In each indentation, put a little apricot jam.
• Brush each cookie with egg yolk diluted in a little milk.
• Put the tray in the oven and bake for 14-15 minutes until nicely browned. Do the same with the rest of the dough until it is all used up.
• The cookies can be stored for several days in a cool place in an airtight container. We tend to run out quickly.
• Enjoy!