Almond and Apricot Thumbprint Cookies

Name: Almond and Apricot Thumbprint Cookies
Ingredients: 1.5 cups all-purpose flour (spooned and leveled); 0.5 teaspoon baking soda; 0.5 teaspoon baking powder; 0.5 teaspoon coarse salt; 0.75 cup smooth almond butter; 0.5 cup (1 stick) unsalted butter, room temperature; 0.5 cup packed light-brown sugar; 1 large egg; 1 teaspoon pure vanilla extract; 0.333 cup granulated sugar, for rolling; 0.5 cup apricot jam

3.4

(190)

5 Reviews

By

Martha Stewart Test Kitchen

Updated on June 12, 2017

Yield:

30

Smooth and creamy almond butter provides a rich, nutty backdrop for dollops of tart apricot jam in these crowd-please thumbprint cookies.

Ingredients

1 ½ cups all-purpose flour (spooned and leveled)
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon coarse salt
¾ cup smooth almond butter
½ cup (1 stick) unsalted butter, room temperature
½ cup packed light-brown sugar
1 large egg
1 teaspoon pure vanilla extract
⅓ cup granulated sugar, for rolling
½ cup apricot jam

Directions

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).
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.