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Almond and Apricot Thumbprint Cookies

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

Source: Everyday Food, June 2011



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How would you rate this recipe?
  • 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!

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