Description
These elegant Apricot Thumbprint Cookies feature a tender, buttery shortbread base filled with a bright well of sweet apricot preserves. Perfect for holidays or tea time, this classic recipe yields a soft and rich texture that melts in your mouth.
Ingredients
- 1 cup salted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup thick apricot jam
Instructions
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper or silicone mats to prevent sticking.
- In a large mixing bowl, cream the softened salted butter, granulated sugar, and packed brown sugar on high speed for at least one minute until the mixture is pale and fluffy.
- Add the egg yolk and vanilla extract to the butter mixture, continuing to beat until the wet ingredients are light and well-emulsified.
- Reduce the mixer speed to low and gradually add the all-purpose flour, mixing only until just incorporated and no white streaks remain.
- Roll the dough into one-tablespoon sized balls and place them on the baking sheet with two inches of space between them; press a gentle indent into the center of each ball using your thumb.
- Carefully fill each well with about half a teaspoon of apricot jam and bake for 10 to 12 minutes until the bottoms are light golden brown and the jam is bubbling.
Notes
For the cleanest look, ensure your hands are warm when rolling the dough to prevent surface cracks, and use a small spoon to carefully fill the indents so the jam doesn’t spill over the edges. If you prefer a firmer cookie, you can let the jam set completely at room temperature for several hours before storing them in an airtight container.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American