advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Almond and Apricot Thumbprint Cookies

  • Yield: Makes 30
Almond and Apricot Thumbprint Cookies

Source: Everyday Food, June 2011

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.

Cook's Note

Store in single layers in air-tight containers, up to 3 days.

Reviews (4)

  • rhimillay 19 Dec, 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.

  • Nemi87 24 Dec, 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

  • Isagreen 2 Dec, 2012

    These were delicious. I wouldn't change one thing.

  • 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!

Related Topics