Apricot Oat Thumbprint Cookies Recipes

PERFECT THUMBPRINT COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Mix butter and powdered sugar together with a rubber spatula until creamy. Add vanilla extract, almond extract, salt, and egg yolk. Mix with the spatula. Add flour and blend until just combined.
• Use a sorbet scoop to portion dough into 1/2-ounce (1-tablespoon) balls. Roll balls in a plate of white sugar to coat; roll again between your palms. Place several inches apart on a silicone-lined baking sheet. Flatten balls lightly with your fingers.
• To make shortbread cookies with a little jam, poke a well into each cookie using the end of a thick wooden spoon dusted with powdered sugar or using one of your fingers. Fill cookies with fruit jam. Tap baking sheet against the counter to let jam settle.
• Bake in the preheated oven until tops are barely blonde and bottoms are slightly golden, about 15 minutes. Let cool on a wire rack before icing.
• Meanwhile, mix powdered sugar with a little milk until you have a consistency that will hold its shape when piped. Pipe icing on top of cookies in a zigzag pattern. Let sit for 15 minutes before serving.
• For a more jam-forward cookie, press your thumb into the cookies to make large, shallow indentations. Spoon in jam. Tap baking sheet against the counter.
• Bake until not quite golden brown, about 15 minutes. Let rest on pan for 5 minutes before transferring a wire rack. Dust with powdered sugar.

APRICOT CREAM CHEESE THUMBPRINTS

Steps:

• In a large bowl, cream together the butter, sugar, and cream cheese until smooth. Beat in the eggs one at a time, then stir in the lemon juice and lemon zest. Combine the flour and baking powder; stir into the cream cheese mixture until just combined. Cover, and chill until firm, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Roll tablespoonfuls of dough into balls, and place them 2 inches apart on ungreased cookie sheets. Using your finger, make an indention in the center of each ball, and fill with 1/2 teaspoon of apricot preserves.
• Bake for 15 minutes in the preheated oven, or until edges are golden. Allow cookies to cool on the baking sheets for 2 minutes before removing to wire racks to cool completely. Sprinkle with confectioner's sugar.

APRICOT-OAT THUMBPRINT COOKIES

Steps:

• Heat oven to 350°F.
• Grease two cookie sheets.
• Beat sugar and shortening until light and fluffy. Bean in orange juice and vanilla.
• In a separate bowl, combine flour, oats, and salt. Beat into sugar mixture.
• Drop by tablespoonfuls onto cookie sheet. Press in the middle to form a depression, and add a teaspoon of jam into each well.
• Bake 18-20 minutes or until lightly browned.

SIOBHAN'S THUMBPRINT COOKIES

Steps:

• Position a rack in the upper third of the oven and a second rack in the lower third then preheat to 350°F. Line 2 baking sheets with parchment paper.
• In a large bowl, sift together the flour, baking soda, and salt.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium speed, scraping the bowl occasionally, until light and fluffy, about 2 minutes. Add the egg and vanilla and beat until fully incorporated, about 1 minute. With the mixer on low, add the flour mixture, and stir until just combined. Shape the dough into a disc, wrap it in plastic, and chill at least 1 hour and up to 24 hours.
• Roll the dough into 1-inch balls and arrange on baking sheets, leaving about 3 inches between cookies. Using your thumb or the round end of a small pestle, make a well in the center of each cookie. Using a teaspoon, fill each well with jam, being careful not to overfill the wells. Bake, switching the cookies between the upper and lower racks about halfway through baking, until golden, about 15 minutes. Cool the cookies on baking sheets for 10 minutes before transferring to a wire rack to cool completely. Dust with confectioners' sugar. Continue baking cookies on cooled baking sheets. DO AHEAD: The cookies can be baked ahead and stored, in an airtight container at room temperature, up to 3 days.

APRICOT-PECAN THUMBPRINT COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, beat cake mix, flour, oil, 4 eggs, cinnamon and ginger until well blended., In a shallow bowl, whisk water and remaining eggs. Place half of the pecans in another shallow bowl. Shape dough into 1-in. balls. Dip in egg mixture, then coat with pecans, adding remaining pecans to bowl as needed. Place cookies 2 in. apart on greased baking sheets., Press a deep indentation in center of each cookie with the end of a wooden spoon handle. Fill each indentation with preserves. Bake 12-14 minutes or until golden brown. Remove from pans to wire racks to cool completely., In a small bowl, combine confectioners' sugar and enough water to reach a drizzling consistency. Drizzle over cookies. Let stand until set.

APRICOT OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In large bowl, with mixer on medium speed, beat butter and sugars 2 minutes or until creamy, occasionally scraping bowl.
• Reduce speed to low; beat in eggs, flour, baking soda, cinnamon, almond extract, and 1/2 teaspoon salt just until blended.
• Stir in oats and remaining ingredients.
• Drop dough by rounded measuring tablespoons, 2 inches apart, onto ungreased cookie sheet.
• Bake cookies 14 to 15 minutes or until tops are golden.
• Cool cookies on wire racks.
• Repeat with remaining dough.

APRICOT THUMBPRINT COOKIES

Steps:

• Preheat oven to 350°.
• Combine butter, sugar and cream cheese; mix until well blended.
• Blend in egg and lemon juice; mix well.
• Add flour and baking powder; mix well.
• Chill at least 3 hours.
• Shape into 1" balls.
• Place on ungreased baking sheet; make indentation in center with your thumb or the back of a spoon.
• Fill indentation with 1 tsp (approximately) of apricot preserves.
• Bake for 15 minutes; remove from cookie sheet to cool.
• Dust with powdered sugar.