So thumbprint cookies weren’t something I liked as a child. During Christmas Celeste (my bestie and next door neighbor) would always have a bakery box with cookies around. Susan (her mom) would always stop by the same bakery with their bright pink box and it would be a permanent fixture on their countertop during the weeks leading up to Christmas. There were always spritz cookies, butter cookies, and thumbprint cookies in that box. I loved the spritz and butter cookies but never really liked the thumbprints very much. And as you know childhood memories can make you think the craziest things! Like that I didn’t like any thumbprint cookies, so just kinda stayed away from them whenever I saw them.
But when I was working on my first book, Cookies for Everyone, I wanted to include a thumbprint in there as I felt it had to have one. I mean the title was Cookies for Everyone, and some people like thumbprints I was thinking, even if it wasn’t me. And part of being a baker is baking for others, not just for yourself. But, the funny thing is that sometimes when you don’t have high expectations, you sometimes end up surprising the shit out of yourself! My strawberry thumbprints are probably one of my favorite recipes in that book! Low and behold I do like thumbprints! , Now, I make them all the time. Seriously people, there is nothing better than a butter cookie filled with jam and topped with glaze. See I always glaze my thumbprints and maybe that’s what was missing from that pink bakery box at the Faber house, or maybe it is just that I have evolved and changed, or maybe it’s that my thumbprints are just better than the bakery those were from. We will truly never know. But I do know, is that you can make these Apricot Thumbprints below and have delicious cookies all week!
Today’s thumbprints are Apricot Thumbprints. I still had apricots in my fridge and they were starting to get soft. The best thing to do with soft fruit is make jam! So I made my Apricot Jam last week, and then I used it all on these amazing little cookies. If you don’t have apricots or even apricot jam, you can use any kind of jam you have. Raspberry, blueberry, blackberry, peach… anything would work! So, there’s no excuses not to make these delicious cookies. Get the recipe below for my Apricot Thumbprints.
Tips for making the best Apricot Thumbprints
• Make sure your butter is soft. You should cream together the butter, sugar and vanilla before starting your timer. This means that you should mix these ingredients together until there are no chunks of butter. Then start the timer for and continue mixing.
• Use a good quality apricot jam. If you’re not making your own, then make sure you get a good one. This is where a lot of the flavor will come from!
• Make sure to refrigerate your cookie sheets. This helps the cookies hold their shape once baked. Thumbprints are a dense little cookie, so this is why refrigerating is an important step.
• Thumbprint cookies are a dense and buttery cookie. So these should not be stored in an airtight container or they may get soggy. Make sure to store them in a cool dry place.
Apricot Thumbprint Cookies
Makes 30 cookies
1 cup (226 grams) organic salted butter, softened
170 grams (3/4 cup) organic cane sugar
1 teaspoon organic vanilla extract
1 organic large egg
383 grams (3 cups) organic all purpose flour
Filling 6 ounces Apricot Jam
142 grams (1 cup) organic powdered sugar, sifted
2 tablespoons water
Line 2 cookie sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined, then set a timer for 5 minutes and mix until the mixture is light in color and fluffy.
Add the egg, and mix until combined. Add the flour, and mix on low until combined into a smooth dough.
Using your hands, form the dough into 30 balls and place on the prepared cookie sheets. Press your thumb into the center to create an indent. Fill with raspberry jam.
Refrigerate the cookie sheets for 25 minutes. Preheat the oven to 350°F.
Bake for 19 minutes, or until lightly browned on the bottom. Let cool completely on the cookie sheets.
To make the glaze: In medium mixing bowl, whisk together the powdered sugar and water. Drizzle over the tops of the cookies.
Store in a cool dry place for up to 3 days.
Gluten Free – Replace the organic flour with 397 grams (2 1/2 cups plus 1 tablespoon) organic gluten free flour blend.
High Altitude – Bake at 350°F for 15 minutes, or until lightly browned on the bottom.
Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!