Almond Apricot Thumbprint Cookies are buttery, shortbread-like treats that are filled with fresh fruit preserves. Topped with festive sprinkles and powdered sugar, these cookies will surely become a Christmastime staple!
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I don’t know about you, but I love learning about the origins of some of our favorite Christmas treats! It’s amazing to see how recipes transcend time and cross continents.
Interestingly, thumbprint cookies (as America calls them) originate from the Swedish hallongrotta cookie! They were traditionally made with raspberries, and hallongrotta literally translates to “raspberry cave.” That is just so cool!
These cookies are found across the globe and in Australia are known as “jam drops.”
The dough is very similar to shortbread and meant to be enjoyed with coffee or tea.
Make thumbprint cookies using any of your favorite preserves or what you have available. Raspberry is part of its namesake and is considered more festive for Christmas, but anything can be holiday-fied with some sprinkles!
Make it a Meal!
Let’s be honest, Christmas cookies standalone beautifully and don’t need a full meal to be enjoyed. So this time, let’s look at some Christmas sweets inspiration:
- Snowballs Without Nuts
- Butterscotch Gingerbread Cookies
- 12 Days of Christmas Cookies
- Chocolate Candy Cane Kiss Christmas Cookies
- Christmas Morning Cranberry Orange Coffee Cake
- White Chocolate Party Chex Mix
- The Best Chocolate Chip Cookies
How to: Make Almond Apricot Thumbprint Cookies
At first, these cookies were intimidating and I thought they’d be too much work. But I was SO wrong! These almond apricot thumbprint cookies consist of a simple shortbread-like dough and are topped with preserves.
First, in a small bowl mix flour, cornstarch, and salt and set to the side.
Using a large bowl, cream the butter and the sugars. You want this to be nice and smooth and if the butter is soft enough it should only take a few seconds.
Once combined, next add the egg yolk and almond extract and beat until incorporated.
Continue mixing and slowly pour in the dry ingredients. The dough may seem very dry – but that’s okay! If you feel like it just too dry and it’s not able to form balls, add melted buter 1 tbsp at a time until the consistency improves.
To make the balls of dough, use about 1 tbsp of dough at a time and roll in your hands. Place on a lined baking sheet.
Making the wells in the dough turned out to be easier than expected. Using your thumb, a spoon, or the back of a teaspoon, press into each ball of dough until a small indent has formed.
Once done, place the cookies in the freezer to chill for at least one hour to help keep that indentation.
When ready to bake, preheat the oven to 375°F. Carefully spoon out apricot preserves into each cookie. Bake for 12-14 minutes or until lightly browned.
Let cool and top with sprinkles and powdered sugar. Enjoy!
Almond Apricot Thumbprint Cookies
- 2 cup flour
- 2 tsp cornstarch
- ½ tsp salt
- 1 cup butter
- ⅓ cup sugar
- ⅓ cup brown sugar
- 1 egg yolk
- 1 tsp almond extract
- ⅓ cup apricot preserves
- Sprinkles and powdered sugar to decorate
- In a bowl, mix the flour, cornstarch, and salt. Set aside.
- In a large bowl, cream the butter, sugar, and brown sugar until combined. Add the egg yolk and almond extract and beat well.
- Gradually incorporate the dry ingredients into the wet ingredients and mix well until combined.
- Scoop out 1-tbsp of dough at a time and roll into balls. Place on a lined cookie sheet.
- Using your thumb or the back of a spoon, press into each ball of dough to form a small indent. Place in the freezer to chill for 1 hour.
- When ready to bake, preheat the oven to 375°F.
- Carefully spoon out apricot preserves into each cookie. Bake for 12-14 minutes or until lightly browned.
- Let cool and top with sprinkles and powdered sugar. Enjoy!
What is your preferred jam or preserves to use in thumbprint cookies? The possibilities are endless!