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Apricot Walnut Thumbprint Cookies


  • Author: Linda Kurniadi

Description

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!


Scale

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.