Meg + Matcha
Soft, buttery Christmas cookies filled with tart apricot jam or preserves.
These apricot filled thumbprint cookies are the perfect addition to a Christmas cookie box! They have a buttery, short-bread like texture and are filled with tart jam.
Unsalted butter, granulated sugar, egg yolk, vanilla extract, almond extract, flour, salt, and apricot jam.
Preheat the oven to 350F and line 2 baking sheets. Cream the butter and sugar together with a mixer on high until pale and fluffy.
Mix in the egg yolk, vanilla, and almond on low. Then, gradually beat in the all purpose flour and salt.
Roll the cookie dough into balls, using 1 tablespoon of dough per ball. Roll in white sugar and place on the lined baking sheets.
Use the back of a teaspoon to make an indentation or "thumbprint" in the middle of each cookie dough ball.
Fill each indentation with about 1/2 teaspoon of apricot jam. Bake the cookies for 12-14 minutes until they appear set and the jam is bubbly.
Let the cookies cool completely, dust with powdered sugar, and enjoy! Want to make these thumbprint cookies? Check out the full recipe at:
Easy and delicious sweets and snacks with a healthy twist.