Apricot Thumbprints Recipe

Apricot Thumbprints Recipe photo by Taste of Home

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Each dimpled delight holds a dab of apricot preserves—or whatever jam or jelly your family fancies most. —Jeanette Meidal, Savage, Minnesota

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Apricot Thumbprints Recipe

Prep: 20 min. Bake: 10 min./batch

Yield: 36 Servings

20 10 30

Ingredients

2 tablespoons butter, softened
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
2 cups Quick Cookie Mix
1 egg white, lightly beaten
3/4 cup finely chopped cashews
1/3 cup apricot preserves

Directions

In a small bowl, cream butter and brown sugar until crumbly. Beat in egg and vanilla. Gradually add cookie mix and mix well.
Place egg white and cashews in separate shallow bowls. Shape dough into 1-in. balls. Dip in egg white, then roll in cashews.
Place 1 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each cookie. Fill with preserves. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool. Store in an airtight container. Yield: 3 dozen.

Nutritional Facts 1 cookie equals 79 calories, 4 g fat (2 g saturated fat), 13 mg cholesterol, 97 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

Originally published as Apricot Thumbprints in Simple & Delicious December/January 2011, p85

Cashews

A popular snack nut that is rich in flavor, often eaten raw, roasted and lightly salted or sugared. Cashew nuts are common to Thai, Indian and Chinese cuisines and in vegetarian dishes.