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Apricot Almond Thumbprint Cookies

Buttery almond cookies filled with bright apricot jam, soft-centered and bakery-perfect for holidays and everyday treats.
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Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: European, Holiday
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1 cup unsalted butter softened
  • 0.67 cup granulated sugar
  • 1 egg large
  • 1 tsp almond extract
  • 0.5 tsp vanilla extract
  • 2 cups all-purpose flour
  • 0.5 cup almond flour
  • 0.25 tsp salt
Filling
  • 0.5 cup apricot jam

Equipment

  • Mixing bowls
  • Electric mixer
  • Baking sheet
  • Parchment paper

Method
 

  1. Cream butter and sugar until light and fluffy.
  2. Mix in egg and extracts until combined.
  3. Add dry ingredients and mix into soft dough.
  4. Chill dough for 30 minutes.
  5. Roll dough into balls and press thumbprints.
  6. Fill centers with apricot jam.
  7. Bake until edges are lightly golden.
  8. Cool completely before serving.

Notes

Cookies stay soft for several days when stored in an airtight container.