Apricot Thumbprints Recipe

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Apricot Thumbprints Recipe
Apricot Thumbprints Recipe photo by Taste of Home
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Apricot Thumbprints Recipe

Read Reviews
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Publisher Photo
Each dimpled delight holds a dab of apricot preserves—or whatever jam or jelly your family fancies most. —Jeanette Meidal, Savage, Minnesota
Recommended: 55 Dairy-Free Desserts
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch

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

Nutritional Facts

1 cookie: 79 calories, 4g fat (2g saturated fat), 13mg cholesterol, 97mg sodium, 10g carbohydrate (4g sugars, 0 fiber), 1g protein.

  • 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
  1. In a small bowl, cream butter and brown sugar until crumbly. Beat in egg and vanilla. Gradually add cookie mix and mix well.
  2. Place egg white and cashews in separate shallow bowls. Shape dough into 1-in. balls. Dip in egg white, then roll in cashews.
  3. 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.
Originally published as Apricot Thumbprints in Simple & Delicious December/January 2011, p85

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Reviews forApricot Thumbprints

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MY REVIEW
Nicole User ID: 8965316 259992
Reviewed Jan. 20, 2017

"I love this recipe.

I made it with my mom for an early Christmas celebration. We used salted cashews which gave the cookies a sweet & salty quality. Yum!"

MY REVIEW
Jennifer User ID: 8984226 257990
Reviewed Dec. 11, 2016

"I am giving this 3 stars on the recipe as written. I have been making this recipe since it was published in Country Woman magazine in 2012. I have revised as follows and think it improves the cookie. Instead of using cashews, use almonds or pecans. Do not put the preserves in the cookie until after baking. Putting the preserves in before you bake them causes the preserves to run out of the well in the top. Instead, immediately after baking, put a small indention in the middle of the cookie and put the preserves in then. These cookies have a mild flavor reminiscent of a grandmother's cookie."

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