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Apricot Thumbprints

Each dimpled delight holds a dab of apricot preserves—or whatever jam or jelly your family fancies most. —Jeanette Meidal, Savage, Minnesota
  • Total Time
    Prep: 20 min. Bake: 10 min./batch
  • Makes
    3 dozen

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