Apricot Thumbprints

The next cookie that Dana made for our Christmas Cookie tins was a nice Apricot Thumbprint cookie.  The Apricot jam accented the sugar cookie nicely.  Just like the other cookies, I could not keep these out of my mouth.

Apricot Thumbprints

In a large bowl combine butter with sugar, eggs, vanilla and almond extract.  Using and electric mixer, beat  on high speed until light and fluffy.

In another bowl combine the dry ingredients (flour, baking powder, baking soda and salt).

Turn the mixer to low and gradually stir into the butter mixture.  Once the dry ingredients are incorporated, increase the speed to medium and beat until well blended.

Cover with plastic wrap and chill for 2 hours.

Set oven to 400°F.

Line cookie sheets with parchment paper (do not grease cookie sheets, use parchment paper only).

Roll the dough into tablespoon sized balls and place on the cookie sheet.

Make a well in each ball with your thumb or teaspoon, and then fill the well with apricot jam.

Bake 8 Mins at 400 degrees.

Cool on the cookie sheet for 2 minutes and then transfer to a wire rack to cool completely.

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Apricot Thumbprint Cookies

An extremely tasty cookie with dollops of apricot jam.

Ingredients

Sugar Cookie Base

• 1 cup butter softened (no substitutes)
• 1 cup sugar
• 2 eggs
• 1/2 teaspoon vanilla
• 1/2 teaspoon almond extract
• 3 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

Thumbprint Filling

• 1/2 Cup Apricot Jam

Instructions

1. In a large bowl combine butter with sugar, eggs, vanilla and almond extract; beat using an electric mixer on high speed until light and fluffy.
2. In another bowl combine the flour with baking powder, baking soda and salt; gradually stir into the butter mixture until well blended.
3. Cover bowl with plastic wrap and chill for 2 hours.
4. Set oven to 400°F.
5. Line cookie sheets with parchment paper (do not grease cookie sheets use parchment paper only).
6. Roll the dough into tablespoon sized balls and place ont he cookie sheet.
7. Make a well in each ball with your thumb or teaspoon, and then fill the well with apricot jam.
8. Bake 8 Mins at 400 degrees.
9. Cool on the cookie sheet for 2 minutes and then transfer to a wire rack to cool completely.

Recipe Notes

Adapted from http://www.food.com/recipe/kittencals-buttery-cut-out-sugar-cookies-w-icing-that-hardens-261889?oc=linkback

These were some of the most popular cookies.  They had a nice sweetness and the jam added a nice texture.  These were delicious cookies.