Apricot Jam Thumbprint Cookies
These apricot jam thumbprint cookies are among the simplest to make. Though simple, however, they are particularly delicate, soft, and delicious. The sweet-sour apricot jam completes this dessert, enhancing its goodness.
They are great for the holiday table and children will simply adore them; adults may enjoy them with a hot cup of coffee.
Apricot Jam Thumbprint Cookies
Ingredients
Ingredients
- 200 g butter
- 350 g flour
- 100 g powdered sugar
- 1/2 tsp salt
- 2 egg yolks
- 2-3 tbsp cold water
- apricot jam
- 1 egg yolk
- 1 tbsp milk for glazing
Instructions
How to make APRICOT JAM THUMBPRINT COOKIES:
- Mix the flour with the powdered sugar and make a hole in the middle.
- Add the cubed butter and salt and start kneading with your fingertips until you get a sandy dough.
- Add the egg yolks and 2 tablespoons of cold water, then knead til you get a homogeneous and non-sticky dough. If the dough is too stiff or crumbly, add a little more cold water.
- Divide the dough into 2 equal parts, wrap in cling film, and then refrigerate for an hour.
- Preheat the oven to medium heat (180 degrees C or 355 Fahrenheit) and line a large baking tray with baking paper. This quantity of dough will make 2-3 trays of cookies.
- Take a piece of dough from the fridge and form balls the size of a walnut (smaller). Flatten them slightly in the pan and make an indentation in the middle.
- In each indentation, put a little apricot jam.
- Brush each cookie with egg yolk diluted in a little milk.
- Put the tray in the oven and bake for 14-15 minutes until nicely browned. Do the same with the rest of the dough until it is all used up.
- The cookies can be stored for several days in a cool place in an airtight container. We tend to run out quickly.
- Enjoy!
Notes
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