These classic Apricot Walnut Thumbprint Cookies are so delicious you’ll want to make them all year. These thumbprint cookies are adorable and melt in your mouth!
Happy 2021! I wish you nothing but health, happiness, and amazing recipes in the year to come. Don’t worry! Let me help you with that last one. I don’t know about you, but I feel bummed that the holiday season is now over. It seems everything was too short, and I did not get a chance to really enjoy it. So, I am trying to extend it just a tiny bit with cookies. Apricot Walnut Thumbprint Cookies.
Thumbprint cookies history
Do you know that thumbprint cookies have so many names? It’s known as thumbprint cookies in the United States, or jam drops in Australia; however, thumbprint cookies originally came from Sweden and it’s called hallongrotta which translated as a raspberry cave in Swedish.
How to customize thumbprint cookies
Instead of raspberry or apricot jam like I use in this apricot walnut thumbprint cookies recipe, you can use your favorite fruit jam. And you can replace walnut with nuts of your choice.
What about chocolate or peanut butter? Yes! That sounds like a great combo for these thumbprint cookies, too!
How to store apricot walnut thumbprint cookies
You can store these cookies in an airtight container for 4-5 days. If you plan to keep these cookies longer, keep them in the fridge for up to 2 weeks.
Looking for more cookies recipes?
- Low-Carb No-Bake Cookies – Sweet, crunchy, and easy to make, these best low-carb no-bake cookies are the perfect low carb treat that can be done in less than 10 minutes.
- Snickerdoodle Bars – These simple and delicious homemade Snickerdoodle Bars are your favorite cookie in bar form! They are soft, tender with a hint of vanilla and lots of cinnamon. The best part is no chill time necessary!
- Pumpkin Chex Cookies – Pumpkin Chex Cookies are a no-bake treat loaded with peanut butter, Chex cereal, marshmallows, and that all-important pumpkin pie spice!
Apricot Walnut Thumbprint Cookies
Ingredients
- 1 ¾ cups + 2 tablespoons 225 grams all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cups 170 grams unsalted butter, softened
- 2/3 cups 135 grams granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup apricot jam
- 1 cup finely chopped walnuts
Instructions
- Whip butter and sugar with a mixer until fluffy over medium-high speed.
- Add in egg and vanilla, then continue to mix until fully blended. Switch the speed to low.
- Slowly add the dry ingredients until just combined.
- Scrape down the sides of the bowl. Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
- When ready to bake the cookies, add chopped walnuts in a small bowl.
- Preheat the oven to 350F. Line a large baking sheet with parchment paper or a silicone baking mat.
- Scoop the dough into 1″ balls. Roll between your palms to make it into an even ball. Roll in walnuts before placing the rolled dough on a baking sheet. Repeat with the remaining dough and place each ball 2″ apart.
- Using your thumb, press a ½” indentation in each ball.
- Scoop some apricot jam (about ¾ teaspoon) into each indentation until they are slightly heaped.
- Bake for 14-15 minutes or until golden brown.
Leave a Reply