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Apricot Thumbprints

 Apricot Thumbprints
Each dimpled delight holds a dab of apricot preserves—or whatever jam or jelly your family fancies most. —Jeanette Meidal, Savage, Minnesota
36 ServingsPrep: 20 min. Bake: 10 min./batch


  • 2 tablespoons butter, softened
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 cups Quick Cookie Mix
  • 1 egg white, lightly beaten
  • 3/4 cup finely chopped cashews
  • 1/3 cup apricot preserves


  • 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.