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Apricot Thumbprints

Apricot Thumbnail Cookies

The next cookie that Dana made for our Christmas Cookie tins was a nice Apricot Thumbprint cookie.  The Apricot jam accented the sugar cookie nicely.  Just like the other cookies, I could not keep these out of my mouth.

Apricot Thumbprints

In a large bowl combine butter with sugar, eggs, vanilla and almond extract.  Using and electric mixer, beat  on high speed until light and fluffy.

Combine the ingredients

In another bowl combine the dry ingredients (flour, baking powder, baking soda and salt).

Incorporate the dry ingredients

Turn the mixer to low and gradually stir into the butter mixture.  Once the dry ingredients are incorporated, increase the speed to medium and beat until well blended.

Wrap in plastic and chill

Cover with plastic wrap and chill for 2 hours.

 

Set oven to 400°F.

 

Line cookie sheets with parchment paper (do not grease cookie sheets, use parchment paper only).

Form into balls and flatten by using your finger to create a well

Roll the dough into tablespoon sized balls and place on the cookie sheet.

Fill with jam

Make a well in each ball with your thumb or teaspoon, and then fill the well with apricot jam.

Bake

Bake 8 Mins at 400 degrees.

Fully Cooked

Cool on the cookie sheet for 2 minutes and then transfer to a wire rack to cool completely.

 
 
Ingredients
Sugar Cookie Base
  • 1 cup butter, softened (no substitutes)
  • 1 cup sugar
  • 2 eggs
  • ½ teaspoon vanilla
  • ½ teaspoon almond extract
  • 3¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
Thumbprint Filling
  • ½ Cup Apricot Jam
Instructions
  1. In a large bowl combine butter with sugar, eggs, vanilla and almond extract; beat using an electric mixer on high speed until light and fluffy.
  2. In another bowl combine the flour with baking powder, baking soda and salt; gradually stir into the butter mixture until well blended.
  3. Cover bowl with plastic wrap and chill for 2 hours.
  4. Set oven to 400°F.
  5. Line cookie sheets with parchment paper (do not grease cookie sheets use parchment paper only).
  6. Roll the dough into tablespoon sized balls and place ont he cookie sheet.
  7. Make a well in each ball with your thumb or teaspoon, and then fill the well with apricot jam.
  8. Bake 8 Mins at 400 degrees.
  9. Cool on the cookie sheet for 2 minutes and then transfer to a wire rack to cool completely.
Notes
Adapted from http://www.food.com/recipe/kittencals-buttery-cut-out-sugar-cookies-w-icing-that-hardens-261889?oc=linkback
These were some of the most popular cookies.  They had a nice sweetness and the jam added a nice texture.  These were delicious cookies.


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Comments
  • comment avatar @elleskitchen January 5, 2013

    It's genius to put the jam in a squeeze bottle–why didn't I ever think of that? I love thumbprint cookies like crazy. These look so good!

    • comment avatar savoryreviews January 9, 2013

      @elleskitcen – thanks. Dana was trying to spoon the jam in and it wasn't going so well. Luckily I had a squeeze bottle handy. I had to cut the tip to allow the thick jam to squeeze out, but it worked perfectly.

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