Apricot Filled Thumbprint Cookies
These apricot thumbprint cookies are so simple and tasty. They're made with a shortbread-like dough that is rolled in sugar and filled with apricot preserves or jam. The tart jam balances the sweetness beautifully.
Equipment
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Ingredients
- 1 cup unsalted butter softened
- ¾ cup granulated sugar + additional for rolling
- 1 egg yolk
- 2 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 2 ¼ cup all purpose flour
- ¼ teaspoon salt
- ½ cup apricot jam
Instructions
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius) and line 2 baking sheets with parchment paper.
- In a large bowl using an electric hand mixer or stand mixer with the paddle attachment, cream the butter and sugar together on medium-high speed until light and fluffy.1 cup unsalted butter, ¾ cup granulated sugar
- Add egg yolk, vanilla extract, and almond extract. Beat on medium-high until fully combined, scraping down the sides of the bowl as needed.1 egg yolk, 2 teaspoon vanilla extract, ¼ teaspoon almond extract
- Gradually mix in the flour and salt ½ cup at a time on low speed until fully combined.2 ¼ cup all purpose flour, ¼ teaspoon salt
- Roll the cookie dough into balls with about 1 tablespoon of dough per ball. Roll each ball in granulated sugar and place 1-2 inches apart on the baking sheets.
- Make a "thumbprint" on each cookie by pressing the back of a teaspoon into the center of each dough ball. Fill each indentation with ½ teaspoon of apricot jam using a spoon or piping bag.½ cup apricot jam
- Bake for 12-14 minutes or until the bottoms are light brown and the jam is bubbly.
- Remove the cookies from the oven and let them cool on the hot trays for 5 minutes before transferring to a wire cooling rack. Let them cool completely and enjoy!
Video
Notes
The cookies will still appear soft and the jam won't look set when you take them out of the oven. They will continue to bake a little as they cool and firm up, so don't overbake.
Storage: Store in an airtight container at room temperature or in the refrigerator for up to 5 days.
Freezing: Freeze cooled baked cookies in a freezer bag for up to 3 months. To freeze the cookie dough, freeze the dough balls (before rolling in sugar) on a baking tray for 2 hours or until they're frozen solid. Transfer the balls to a freezer bag and freeze for up to 3 months.
When ready to bake, let the dough thaw in the refrigerator overnight. Roll in sugar and fill with jam right before baking.
Nutrition
Serving: 1cookieCalories: 120kcalCarbohydrates: 17.2gProtein: 2.8gFat: 4.9gSaturated Fat: 0.4gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2.8gTrans Fat: 0gCholesterol: 6.1mgSodium: 13.6mgPotassium: 77.7mgFiber: 1.1gSugar: 7.7gVitamin A: 2.7IUVitamin C: 0.5mgCalcium: 32.2mgIron: 0.8mg
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