Go Back

Apricot Almond Thumbprint Cookies

Apricot almond thumbprint cookies are rolled in chopped almonds and filled with apricot preserves before baking until lightly golden and set. Chilling the soft dough for 30 minutes helps the cookies hold their shape as they bake.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
chilling 30 minutes
Total Time 1 hour 10 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 153
Ingredients Equipment Method Notes

Ingredients
  

For the cookie dough
  • 1 cup unsalted butter softened
  • 0.67 cup granulated sugar
  • 1 egg large, separated
  • 1 tsp almond extract
  • 2 cup all-purpose flour
  • 0.25 tsp salt
For the coating and filling
  • 0.75 cup almonds finely chopped
  • 0.5 cup apricot preserves

Equipment

  • 1 hand mixer
  • 2 18x13-inch baking sheets

Method
 

Make the dough
  1. Beat the butter and sugar in a large bowl with a hand mixer on medium speed until creamy, about 2 minutes.
  2. Add the egg yolk and almond extract and beat until combined, scraping down the bowl as needed.
  3. Add the flour and salt and mix on low just until a soft dough forms.
  4. Cover the dough and refrigerate for 30 minutes.
Shape and bake
  1. Heat the oven to 350°F.
  2. Line two 18x13-inch baking sheets with parchment paper.
  3. Put the egg white in a small bowl and the chopped almonds in a separate shallow bowl.
  4. Lightly beat the egg white with a fork until loose.
  5. Roll the dough into 1-inch balls.
  6. Dip each ball in egg white.
  7. Roll each ball in the almonds to coat.
  8. Arrange the balls 2 inches apart on the prepared sheets.
  9. Press a deep indentation into the center of each ball with your thumb.
  10. Spoon about 1/2 teaspoon apricot preserves into each indentation.
  11. Bake both sheets for 12 to 15 minutes, switching their positions halfway through, until the cookie edges are lightly golden and set.
  12. Cool the cookies on the sheets for 5 minutes.
  13. Transfer the cookies to a wire rack to cool completely.

Notes

For neat indentations, press firmly into the center of each dough ball before adding the preserves. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months. For a gluten-free variation, use a cup-for-cup gluten-free flour blend.