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



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (5)

190 Ratings
  • 5 star values: 38
  • 4 star values: 55
  • 3 star values: 57
  • 2 star values: 28
  • 1 star values: 12
Rating: 4 stars
I like the recipe as is, but I’m not tasting almond or the almond butter, so that was unexpected. I like that it has a sandy texture almost for a mouth feel. These cookies are not overly sweet and apricot jam is a perfect match to complement the mild taste.
Rating: Unrated
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.
Rating: Unrated
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
Rating: Unrated
These were delicious. I wouldn't change one thing.
Rating: Unrated
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!