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Almond and Apricot Thumbprint Cookies
Recipe Summary
Yield: Makes 30
Ingredients
Ingredient Checklist
1 1/2 cups all-purpose flour (spooned and leveled)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon coarse salt
3/4 cup smooth almond butter
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup packed light-brown sugar
1 large egg
1 teaspoon pure vanilla extract
1/3 cup granulated sugar, for rolling
1/2 cup apricot jam
Gallery
Almond and Apricot Thumbprint Cookies
Recipe Summary
Yield: Makes 30
Gallery
Almond and Apricot Thumbprint Cookies
Almond and Apricot Thumbprint Cookies
Almond and Apricot Thumbprint Cookies
Recipe Summary
Yield: Makes 30
Recipe Summary
Yield: Makes 30
Yield: Makes 30
Makes 30
Ingredients
Ingredients
- 1 1/2 cups all-purpose flour (spooned and leveled)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon coarse salt
- 3/4 cup smooth almond butter
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/2 cup packed light-brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/3 cup granulated sugar, for rolling
- 1/2 cup apricot jam
Directions
Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. In a large bowl, using an electric mixer, beat almond butter and butter on medium until smooth. Add brown sugar and beat until fluffy, about 3 minutes. Add egg and vanilla and beat until combined. With mixer on low, gradually add flour mixture and beat just until combined (dough will be slightly crumbly).
Place granulated sugar in a small bowl. Roll level tablespoonfuls of dough into balls and gently roll in sugar to coat. Place on two parchment-lined rimmed baking sheets, 1 1/2 inches apart. Bake until cookies are puffed, 8 minutes. Remove sheets from oven and, with the bottom of a round 1/2 teaspoon measuring spoon, make an indentation in center of each cookie. Bake until set, 5 to 7 minutes. Let cookies cool on wire racks, 20 minutes. Stir jam and spoon 1/2 teaspoon into each indentation.
Reviews (5)
Add Rating & Review
190 Ratings
5 star values:
38
4 star values:
55
3 star values:
57
2 star values:
28
1 star values:
12
Reviews (5)
Add Rating & Review
190 Ratings
5 star values:
38
4 star values:
55
3 star values:
57
2 star values:
28
1 star values:
12
Add Rating & Review
190 Ratings
5 star values:
38
4 star values:
55
3 star values:
57
2 star values:
28
1 star values:
12
190 Ratings
5 star values:
38
4 star values:
55
3 star values:
57
2 star values:
28
1 star values:
12
190 Ratings
5 star values:
38
4 star values:
55
3 star values:
57
2 star values:
28
1 star values:
12
- 5 star values:
- 38
- 4 star values:
- 55
- 3 star values:
- 57
- 2 star values:
- 28
- 1 star values:
- 12
Martha Stewart Member
Rating: 4 stars
11/12/2019
I like the recipe as is, but I’m not tasting almond or the almond butter, so that was unexpected. I like that it has a sandy texture almost for a mouth feel. These cookies are not overly sweet and apricot jam is a perfect match to complement the mild taste.
Martha Stewart Member
Rating: Unrated
12/19/2013
I stirred almond extract into the apricot jam for an extra almond punch. The cookie was just a tiny bit dry, and i'm not sure why, but they were delicious.
Martha Stewart Member
Rating: Unrated
12/24/2012
Perfect winter/Christmas cookies! Worked great from the first try. Only thing I did different is use vanilla bean and not the extract, and it's great! Cn't wait to make new batch! :D
Martha Stewart Member
Rating: Unrated
12/02/2012
These were delicious. I wouldn't change one thing.
Martha Stewart Member
Rating: Unrated
12/23/2011
I was eager to try these cookies to expand my Christmas cookie repertoire. I followed the instructions to the letter and they came out exactly as pictured - beautiful! However, my family wasn't crazy about them. The almond butter is overpowering, they are overly sweet being rolled in sugar (I would omit this step if making them again), and we don't find the apricot jam is the best complement. Just for fun I filled a few with chocolate-hazelnut spread - vast improvement!
Martha Stewart Member
Rating: 4 stars
11/12/2019
I like the recipe as is, but I’m not tasting almond or the almond butter, so that was unexpected. I like that it has a sandy texture almost for a mouth feel. These cookies are not overly sweet and apricot jam is a perfect match to complement the mild taste.
Rating: 4 stars
Rating: Unrated
12/19/2013
I stirred almond extract into the apricot jam for an extra almond punch. The cookie was just a tiny bit dry, and i'm not sure why, but they were delicious.
Rating: Unrated
Rating: Unrated
12/24/2012
Perfect winter/Christmas cookies! Worked great from the first try. Only thing I did different is use vanilla bean and not the extract, and it's great! Cn't wait to make new batch! :D
Rating: Unrated
12/02/2012
These were delicious. I wouldn't change one thing.
Rating: Unrated
12/23/2011
I was eager to try these cookies to expand my Christmas cookie repertoire. I followed the instructions to the letter and they came out exactly as pictured - beautiful! However, my family wasn't crazy about them. The almond butter is overpowering, they are overly sweet being rolled in sugar (I would omit this step if making them again), and we don't find the apricot jam is the best complement. Just for fun I filled a few with chocolate-hazelnut spread - vast improvement!
All Reviews for Almond and Apricot Thumbprint Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Almond and Apricot Thumbprint Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
