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Almond and Apricot Thumbprint Cookies

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    Everyday Food, June 2011
    • Yield Makes 30
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    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

    1. 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).
    2. 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.

    Recipe Reviews

    • DaisyH
      23 Dec, 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!

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