Almond Apricot Thumbprint Cookies
Almond Apricot Thumbprint Cookies are buttery, shortbread treats filled with fruit preserves and topped with festive sprinkles and sugar.
Ingredients
- 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
Instructions
- 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!
