Mom’s Apricot Jammies

Step 1

Let 1 1/2 sticks unsalted butter sit at room temperature until softened.

Step 2

Arrange 2 racks to divide the oven into thirds and heat the oven to 350°F. Lightly coat 2 standard (12-well) muffin pans with cooking spray.

Step 3

Place 1 1/2 cups pecan halves in the bowl of a food processor fitted with the blade attachment. Process until finely chopped, about 10 seconds. Transfer 1/2 cup of the pecans to a small bowl; leave the remaining in the food processor.

Step 4

Add the butter, 2 cups all-purpose flour, 1/2 cup granulated sugar, 2 large egg yolks, 1 teaspoon vanilla extract, and 1/2 teaspoon kosher salt to the food processor. Finely grate the zest of 1 medium navel orange into the food processor. Process until the dough comes together away from the sides of the food processor (there may be some loose flour at the bottom), about 20 seconds.

Step 5

Transfer the dough and any remaining crumbs left at the bottom of the processor to a work surface and gently knead until it comes together.

Step 6

Divide the dough into 24 (1-ounce or 1 heaping tablespoon) portions and place each portion into a muffin well. Using your hands or the bottom of a glass, flatten the dough evenly to cover the bottom of the muffin well until about 1/4-inch thick. Use the rounded part of a teaspoon to make an indentation in the center of each cookie. Sprinkle 1 teaspoon of the reserved pecans around each indentation, pressing down gently to adhere if needed. Spoon 1 teaspoon apricot preserves into each indentation.

Step 7

Bake for 8 minutes. Rotate the muffin pans between racks and from front to back. Bake until the edges of the cookies are light golden-brown, 6 to 7 minutes more. Let the cookies cool in the pans for 5 minutes. Transfer the cookies to a wire rack and let cool completely.