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.
Servings: 15 cookies
Ingredients
- 1/2 cup unsalted butter , softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla
- 1 cup all-purpose flour
- 1/3 cup finely ground almond flour
- 1/8 teaspoon salt
- 1/4 cup apricot jam
- 1 tablespoon powdered sugar
Instructions
- Preheat oven to 325°F. Line a cookie sheet with parchment paper.
- 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.
- 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.
- Bake 15 to 17 minutes or until set but not browned. Quickly remake indentation with the end of a wooden spoon handle, if necessary.
- Remove from cookie sheet to cooling rack; cool for at least 20 minutes.
- Fill each thumbprint with about 1/2 teaspoon of jam. Sprinkle the powdered over the top and enjoy!
Nutrition
Calories: 118kcal | Carbohydrates: 12g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 22mg | Potassium: 14mg | Fiber: 1g | Sugar: 4g | Vitamin A: 197IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg