Description
Delightful apricot thumbprint cookies featuring a buttery, tender dough rolled in crunchy walnuts and filled with sweet apricot jam. Perfect for teatime or gifting, these cookies combine a rich, nutty texture with a burst of fruity flavor in every bite.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups + 2 tablespoons (225g) all-purpose flour
- ½ teaspoon (2g) baking powder
- ½ teaspoon (3g) salt
Wet Ingredients
- ¾ cup (170g) unsalted butter, softened
- 2/3 cup (135g) granulated sugar
- 1 large egg
- 1 teaspoon (5ml) vanilla extract
Fillings and Coatings
- ½ cup (170g) apricot jam
- 1 cup (150g) finely chopped walnuts
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare large baking sheets by lining them with parchment paper or silicone baking mats to prevent sticking.
- Cream Butter and Sugar: In a bowl, combine the softened butter and granulated sugar. Using a handheld mixer or stand mixer, whip them together on medium-high speed until the mixture is light and fluffy, ensuring a smooth base for your dough.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the butter-sugar mixture. Beat thoroughly until the ingredients are fully blended and the mixture is uniform.
- Mix Dry Ingredients: Gradually add the flour, baking powder, and salt to the wet mixture in two additions. Mix on low speed just until combined, avoiding overmixing to maintain a tender cookie texture.
- Chill Dough: Scrape down the sides of the bowl to incorporate all ingredients evenly. Cover the dough with plastic wrap and refrigerate for at least 30 minutes to firm up, making it easier to shape.
- Prepare Walnuts: Place the finely chopped walnuts into a small bowl, ready for rolling the dough.
- Form Dough Balls: Using a teaspoon-sized scoop (about 1 inch), portion the chilled dough. Roll each scoop between your palms to create smooth, even balls.
- Coat with Walnuts: Roll each dough ball in the chopped walnuts, pressing gently to help them adhere. If walnuts aren’t sticking well, try picking up a small handful of walnuts with your palm and rolling the ball between your hands for a better coating. Arrange the walnut-coated balls about 2 inches apart on the prepared baking sheets.
- Create Indentations: Press a ½-inch indentation into the center of each dough ball using your thumb or knuckle, being careful not to press too hard to avoid flattening the cookie.
- Fill with Apricot Jam: Spoon approximately ¾ teaspoon of apricot jam into each indentation, slightly mounding the jam for a generous filling.
- Bake Cookies: Bake in the preheated oven for 14-15 minutes until the cookies turn golden brown around the edges. If baking two sheets simultaneously, rotate the sheets halfway through baking and add 1-2 extra minutes to ensure even cooking.
Notes
- For best results, use room temperature butter to achieve a smooth and creamy dough.
- Chilling the dough is crucial to prevent spreading and to make shaping easier.
- If walnuts tend to fall off, chop them finer or press them firmly into dough balls.
- Apricot jam works perfectly, but you can substitute with other fruit preserves like raspberry or strawberry for variation.
- Store cookies in an airtight container at room temperature for up to one week.
- For a nut-free version, omit walnuts and roll dough balls in sugar or coconut flakes instead.
