These insanely delicious cookies are a type of jam thumbprint cookie; with a rich cream cheese mixed into the dough for tanginess and moisture, and a dollop of homemade apricot jam and toasted coconut on top for flavour.
These are also delicious made with my other recipe for strawberry jam.
A Hertzoggie, named after General Hertzog, the SA Prime Minister until 1935, is a traditional South African pastry made with apricot jam, a pastry and a coconut meringue topping (here’s a great recipe if you want to go traditional!). They’re divine but a bit of a mission to make, and I thought the flavours would work perfectly as a cookie with a heck of a lot less hassle.
I was right! They do.
The dough is crazy delicious and I always end up eating a good portion of it before I even start baking – I know I shouldn’t! But these little yummy bites get munched so quickly out the oven it might be your only chance to try it; alone in the kitchen.
Makes about 4 dozen cookies
- 1/2 cup apricot jam
- 320g cake flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 160g unsalted dairy butter
- 133g sugar
- 85g cream cheese
- 1 large egg
- 1 1/2 tsp vanilla extract
- 50g dessicated coconut
- Preheat the oven to 180 C, and line two large baking trays with wax paper.
- Whisk together the flour, salt, baking soda and baking powder in a small bowl.
- In a large bowl, beat together the butter and sugar until pale, light and fluffy. Add in and beat the cream cheese, egg and vanilla, scraping down the sides as needed.
- Beat at a much slower speed and add in the flour mixture until a dough is formed (do this quickly so the glutens don’t stretch too much). I refrigerate mine for a little before baking, but it’s not strictly necessary.
- Now’s the tricky part! Take a teaspoon of dough at a time and roll into balls between your hands. Put these on the baking trays about 5cm apart. Dip your thumb in some water and lightly press a thumb dent into each cookie.
- Bake the cookies, one sheet at a time, for about 10 minutes – until they are just starting to go brown at the edges. Remove the cookies from the oven and – going as quickly as you can – use a teaspoon or a coffee spoon dipped in water (I found the coffee spoon worked best) to press the dent in again. Use a teaspoon to drop jam into each dent, and sprinkle coconut on top (it will toast in the oven).
- Put the cookies back in the oven and bake for a further 12 – 14 minutes, until lightly golden.
- Let the cookies cool on the baking sheets for 10 minutes, then move to wire racks.