Desserts · ALWAYS FREE
Apricot & almond thumbprint cookies
Tender butter cookies with finely ground almonds hold small apricot-jam centers.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Cut butter into small cubes and leave about 20–30 minutes until pliable but not melted; a cold room may need longer. Finely grind all almonds with about 1 ⅜ tbsp (20 g) of the measured sugar, retaining all particles. Beat butter with remaining about 1 ⅝ oz (45 g) sugar for 2 minutes, then beat in egg and vanilla. Mix flour, ground almond mixture and salt into the butter mixture just until a soft dough forms.
- Cover and refrigerate dough for 30 minutes. Heat oven to 350°F (175°C) and line two baking sheets with parchment. Divide all dough into 24 equal pieces, about 17 g–about ⅝ oz (18 g) each. Roll into balls, place well apart and press a small hollow into each with a fingertip or rounded spoon handle, leaving a dough base underneath. Smooth cracked edges with fingers without extra flour.
- Stir jam to loosen it and place exactly 4 g into each hollow. Bake 16–20 minutes until edges and bases are lightly golden and the dough looks set, rotating trays and swapping rack positions halfway through. If your oven cannot bake two trays evenly, bake sequentially and allow extra time.
- Cool on the trays 10 minutes, then transfer gently to a rack for at least 25 minutes until jam is no longer hot. Serve two cookies per portion. Store cooled cookies airtight for up to 3 days, following any shorter jam-label storage guidance; freeze for longer storage.
Estimated nutrition
Per serving · 1 of 12- Calories
- 178 kcal
- Protein
- 2.9 g
- Total carbohydrate
- 20.6 g
- Total fat
- 9.8 g
- Total sugars
- 9.2 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. Complete 24-cookie batch divided into 12 servings of two. Contains wheat, almond, milk and egg. Jam brands vary in sugar; use suitable vegetarian labels. No powdered sugar, glaze, extra flour for dusting or nut coating included.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegetarian: Complete ingredient review of Apricot & almond thumbprint cookies: all-purpose enriched flour; raw almonds with skins; unsalted butter; granulated sugar; whole egg; vanilla extract; salt; apricot jam. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
