Dessertsbellyfull
Apricot Almond Thumbprint Cookies
These thumbprint cookies are light, flaky, and versatile. Ground up almonds add a nutty taste and pairs deliciously with apricot jam.
👥 15 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- wooden spoon
📝 Preparation Steps
1
Preheat oven to 325°F. Line a cookie sheet with parchment paper.
2
In large bowl, beat butter, powdered sugar, and vanilla with an electric mixer on medium speed until creamy. Add in all-purpose flour, almond flour, and salt until combined.
cup powdered sugar1/4powdered sugar1 tablespoonall-purpose flour1 cup
3
Shape dough into 1 1/4-inch balls. Place on cookie sheet about 1 inch apart. Press thumb into center of each cookie (but not all the way through), to make an indentation.
4
Bake 15 to ⏱️ 17 minutes or until set but not browned. Quickly remake indentation with the end of a wooden spoon handle, if necessary.
5
Remove from cookie sheet to cooling rack; cool for at least ⏱️ 20 minutes.
6
Fill each thumbprint with about 1/2 teaspoon of jam. Sprinkle the powdered over the top and enjoy!
Nutrition Facts
calories
118 kcal
fat Content
7 g
serving Size
1 serving
fiber Content
1 g
sugar Content
4 g
sodium Content
22 mg
protein Content
1 g
trans Fat Content
1 g
cholesterol Content
16 mg
carbohydrate Content
12 g
saturated Fat Content
4 g
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