Description
These effortless apricot thumbprint cookies feature a rich, buttery shortbread base that requires no chilling for a quick and delicious treat. Rolled in granulated sugar for a subtle crunch and filled with tangy apricot jam, they offer a perfect balance of textures and flavors in every bite.
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar, plus extra for rolling
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup apricot jam
Instructions
- Preheat oven to 350°F (180°C) and line two large baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and 3/4 cup sugar using an electric mixer until light and fluffy, about 2 to 3 minutes.
- Add the egg yolk, vanilla extract, and almond extract, beating until fully combined and scraping down the sides as needed.
- Gradually mix in the flour and salt on low speed just until the flour streaks disappear; do not overmix.
- Scoop 1 tablespoon of dough at a time, roll into a ball, and coat evenly in a small bowl of granulated sugar.
- Place balls on the baking sheets and use the back of a half-teaspoon to press an indentation into the center of each.
- Fill each indentation with approximately 1/2 teaspoon of apricot jam.
- Bake for 12 to 14 minutes until the bottoms are lightly golden; cool on the pan for 5 minutes before transferring to a wire rack.
Notes
To ensure your cookies maintain their shape and do not spread too much, make sure your butter is properly softened to room temperature but not beginning to melt. If your kitchen is particularly warm, you can pop the shaped dough balls in the freezer for 5 minutes before filling and baking to ensure a perfect, sturdy shortbread texture.
- Prep Time: 15 mins
- Cook Time: 13 mins
- Category: Dessert
- Method: Baking
- Cuisine: American