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.
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.
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It's genius to put the jam in a squeeze bottle--why didn't I ever think of that? I love thumbprint cookies like crazy. These look so good!
@elleskitcen - thanks. Dana was trying to spoon the jam in and it wasn't going so well. Luckily I had a squeeze bottle handy. I had to cut the tip to allow the thick jam to squeeze out, but it worked perfectly.