Apricot Jam Thumbprint Cookies
User Reviews
4.9
144 reviews
Excellent
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Course
Dessert
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Cuisine
International
Apricot Jam Thumbprint Cookies
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Apricot Jam Thumbprint Cookies feature a buttery, tender dough formed into walnut-sized balls with indentations filled with sweet apricot jam. The cookies are brushed with an egg yolk and milk glaze for a golden finish. Baking at 180°C yields cookies with a soft crumb and a burst of fruity jam in each thumbprint, making them a delightful treat for tea time or dessert.
Description
The dough combines flour, powdered sugar, cubed butter, egg yolks, cold water, and salt, kneaded until smooth and chilled before shaping. Each cookie is shaped into a small ball, slightly flattened, and pressed in the center to create a well for apricot jam. The jam adds a bright, sweet filling that contrasts with the rich buttery base. A glaze of egg yolk mixed with milk applied before baking produces a shiny, golden crust. Baking for about 14–15 minutes develops a delicate, tender texture with slightly firm edges and a chewy center around the jam.
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Ingredients
Ingredients
- 200 g butter
- 350 g flour
- 100 g powdered sugar
- 1/2 tsp salt
- 2 egg yolk
- 2-3 tbsp water cold
- apricot jam
- 1 egg yolk
- 1 tbsp milk for glazing
Instructions
How to make APRICOT JAM THUMBPRINT COOKIES:
- Mix the flour with the powdered sugar and make a hole in the middle.
- Add the cubed butter and salt and start kneading with your fingertips until you get a sandy dough.
- Add the egg yolks and 2 tablespoons of cold water, then knead til you get a homogeneous and non-sticky dough. If the dough is too stiff or crumbly, add a little more cold water.
- Divide the dough into 2 equal parts, wrap in cling film, and then refrigerate for an hour.
- Preheat the oven to medium heat (180 degrees C or 355 Fahrenheit) and line a large baking tray with baking paper. This quantity of dough will make 2-3 trays of cookies.
- Take a piece of dough from the fridge and form balls the size of a walnut (smaller). Flatten them slightly in the pan and make an indentation in the middle.
- In each indentation, put a little apricot jam.
- Brush each cookie with egg yolk diluted in a little milk.
- Put the tray in the oven and bake for 14-15 minutes until nicely browned. Do the same with the rest of the dough until it is all used up.
- The cookies can be stored for several days in a cool place in an airtight container. We tend to run out quickly.
- Enjoy!
Notes
Genuine Reviews
User Reviews
Overall Rating
4.9
144 reviews
Excellent
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