Apricot Thumbprint Cookies

Apricot Thumbprint Cookies

“To the only God our Savior be glory, majesty, power and authority, through Jesus Christ our Lord, before all ages, now and forevermore!. . . ” Jude 1:25

Apricot Thumbprint Cookies are the perfect dessert for any holiday.  Not only is it an easy cookie to make but they are quite pretty and would add color to your next dessert selection.

I used to make these cookies when I first got married, using a chocolate filling instead of the fruit filling.  They were absolutely delicious but I thought I would try to refine the recipe and besides, the chocolate filling added more time to the preparation of the cookie.  To be honest, we don’t always have a lot of time to prepare desserts but this one you can without a lot of time on your hands.

Use the best ingredients you can get your hands on (or can afford) and Apricot Thumbprint Cookies will be the next sweet hit in your family.

Mama Fawn’s Tips. . .

  • Make sure the butter is softened before making the dough.
  • Feel free to substitute margarine for butter if desired.
  • Separating egg yolks aren’t as difficult as it seems.  It just takes a little practice, sometimes.
  • Don’t like apricots?  Substitute when your favorite preserves.

Apricot Thumbprint Cookies

Recipe by Fawn BusmanCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

2

Dozen
Prep time

1

hour 

20

minutes
Cooking time

25

minutes

Ingredients

  • 1 cup butter, softened

  • ⅔ cup sugar

  • 3 egg yolks

  • ½ tsp vanilla

  • 2 ¼ cups flour

  • ¼ tsp salt

  • Apricot preserves or jam

Directions

  • Preheat the oven to 300 degrees.
  • In a large bowl, cream butter. Gradually add the sugar, beating at medium speed until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in vanilla. Combine the flour and salt and add to the creamed mixture; mixing well.
  • Chill dough for at least 1 hour.
  • If the dough is too stiff, let it set out for about 15-30 minutes.
  • Shape dough into 1 inch balls; place about 2 inches apart on a parchment lined cookie sheet. Press a thumb in each cookie leaving an indention. Do not go all the way through the cookie dough. Spoon a teaspoon of apricot preserves in the indentation of each cookie.
  • Bake for 20-25 minutes; do not brown. Let sit on the baking sheet for a couple of minutes, Cool on wire racks. Enjoy!
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