4.9 from 144 votes
Apricot Jam Thumbprint Cookies
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.
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Course:
Dessert
Cuisine:
International
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!
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