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Apricot Almond Thumbprints

Have you heard of “monster cookies”? They contain oats peanut butter, m&ms, and chocolate chips. They’re delicious. They’re also “kid cookies”. Brightly colored and exactly what a kid would want to snack on. When I gave this thumbprint cookie to my 3 year old she said, “I don’t like that”. I asked her why and she said “I like chocolate chip cookies”. This made me frown-y so I taste tested the cookies on LOTS of people. 

The people gave big thumbs up (my friend Emily texted me right after shaking the bag directly into her mouth in order to not waste a single crumb). Tess pursed her lips and refused to give them another try. These are wedding shower, coffee house, farmer’s market artisan-style cookies. They are not kid’s birthday party cookies.

Apricot almond is one of my favorite (non-chocolate) flavor combos. This cookie is crumbly and tender (which is often the case when there’s a high butter content – think shortbread) but the grittiness and flavor from the almonds is just incredible. The jam gets sticky and somehow sweeter in the oven and pairs so well with the not-too-sweet cookie. The baking level for these guys is intermediate but don’t let that stop you. Challenge yourself!

Apricot Almond Thumbprints

Makes about 48

Adapted from Bon Appetit

1 1/2 c. all purpose flour

1 1 /2 c. roasted, unsalted almonds

1 tsp. baking powder

1/2 tsp. kosher salt

1 c. unsalted butter, softened (two sticks)

1/2 c. sugar

1 egg

1 tsp. vanilla extract

1/2 tsp. almond extract

1/2 c. sugar – for coating dough

1/2 c. apricot jam

1. Pulse flour and almonds in food processor until finely ground. Add baking powder and salt and pulse to combine.

2. Meanwhile, cream butter and sugar with electric mixer until light and fluffy – about 4 minutes.


3. Add egg, vanilla and almond extract and mix until combined. Add flour/almond mixture and mix just until combined. Scrape the sides of the bowl and refrigerate at least 1 hour (or up to a day).


4. When ready to bake, preheat oven to 375 degrees and line two baking sheets with parchment paper or silpat liners.

5. Roll dough into tablespoon sized balls. Place 1/2 c. sugar in a bowl and dredge dough balls before placing them on prepared sheets. Dredge means to coat in flour or sugar. 


6. Take a flat-bottomed drinking glass and mash each ball down using the bottom of the glass. Press dough ball to about 3/4 of an inch.


7. Using the top of a wooden spoon or a round 1/2 tsp. measuring spoon, press a divot in the top center of each cookie. Spoon a bit of apricot jam into the divot (about 1/2 tsp. amount).



8. Bake in preheated oven until set (careful not to overcook), 12 minutes.


9. Let cool at least 5 minutes on pan and transfer to wire rack to cool completely. Store in an airtight container at room temperature up to several days.