Description
Delicate and buttery with a nutty almond flavor and a sweet apricot jam center, these Apricot Almond Thumbprint Cookies are perfect for the holidays, tea time, or everyday treats.
Ingredients
1 cup (2 sticks) unsalted butter, softened
2/3 cup granulated sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup finely chopped sliced almonds
1/2 cup apricot jam
Powdered sugar, for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Stir in the almond extract.
- In another bowl, whisk together the flour and salt, then gradually mix into the butter mixture until just combined.
- Roll the dough into 1-inch balls and dip the tops in chopped almonds.
- Place the dough balls on the baking sheet about 2 inches apart.
- Using your thumb or the back of a spoon, press a small indentation into the center of each cookie.
- Fill each indentation with about 1/4 teaspoon of apricot jam.
- Bake for 12–14 minutes, until edges are just starting to turn golden.
- Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust cookies lightly with powdered sugar before serving.
Notes
Chill dough for 15–20 minutes if your kitchen is warm to prevent spreading.
You can make the dough a day ahead and refrigerate it.
Swap apricot jam with raspberry, cherry, fig, or lemon curd.
For a gluten-free version, use a 1:1 gluten-free flour blend.
Store in an airtight container for up to 5 days or freeze for up to 3 months.
Reheat in a 300°F oven for 3–5 minutes to refresh texture.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 135
- Sugar: 6g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 20mg
