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Apricot Almond Thumbprint Cookies

Tender, nutty cookies filled with sweet apricot jam, perfect for holidays or gifting.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 180

Ingredients
  

Cookie Dough
  • 1.75 cups all-purpose flour
  • 0.5 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.5 cup granulated sugar
  • 1 egg large
  • 1 tsp almond extract
  • 0.5 tsp vanilla extract
Filling
  • 0.5 cup apricot preserves
  • 0.25 cup chopped almonds optional, toasted

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, cream butter and sugar until light and fluffy.
  4. Beat in egg, almond extract, and vanilla extract until incorporated.
  5. Gradually mix in dry ingredients until soft dough forms.
  6. Scoop dough into 1-inch balls and place on baking sheets.
  7. Press thumb into each cookie to make indentation.
  8. Fill indentation with apricot preserves and sprinkle with almonds if desired.
  9. Bake 12–15 minutes until edges are lightly golden. Cool on wire racks.
  10. Optional: Dust cooled cookies with powdered sugar.

Notes

For a festive touch, drizzle melted white chocolate over cooled cookies.