Cookie of the Day: Apricot Crumbles

2 sticks unsalted butter, cold cut into pieces

2 cups all-purpose flour

1/3 cup granulated sugar

1/4 cup light brown sugar

1 teaspoon baking powder

1/4 teaspoon kosher salt

1 egg

1 teaspoon vanilla extract

3/4 cup apricot jam preserves

1 teaspoon grated fresh ginger

Heat oven to 375 degrees.

Coat an 8 inch square baking dish with 1 tablespoon of the butter.

In a large bowl, using a mixer, combine the flour, granulated and light brown sugars, baking powder and salt.

Mix to combine.

Add the remaining butter and combine just until crumbly.

Add the egg and vanilla until the mixture just comes together but is still crumbly.

Transfer 1/2 cup of the dough to a small bowl, cover with plastic wrap and refrigerate.

Use your fingertips to press the remaining dough evenly into the baking dish, pushing the dough up about 1/4 inch around the edge.

Combine the jam and ginger in a small bowl.

Spread the mixture evenly over the crust.

Crumble the remaining refrigerated dough over the top.

Bake until golden brown, about 35 minutes.

Cool on a wire rack for 20 minutes before cutting.

Makes about 9 servings.

Real Simple June 2006