Apricot-Peach Thumbprint Cookies
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Cook time: 
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Serves: about 2 dozen (if you make them small)
Buttery & light these apricot-peach thumbprint cookies are! Perfect for a sweet treat this spring, and easy to make, easier to eat!
What to get:
  • 2 cups all purpose flour, sifted
  • ½ tsp salt
  • ½ cup baker's sugar (super fine)
  • 1 cup butter (2 sticks, softened to room temp)
  • ½ tsp Rodelle vanilla extract
  • ½ tsp Rodelle almond extract
  • Apricot-Peach preserves (or a fruit variety of your choice)
What to do:
  1. Preheat oven to 350 degrees.
  2. Sift together flour & salt.
  3. In bowl of electric mixer, cream together softened butter & sugar on medium speed until ‘fluffy.'
  4. Add vanilla & almond extracts & combine.
  5. To bowl of mixer, gradually add-in the flour mix (1/2 cup at a time), until well combined (dough will be slightly crumbly in texture).
  6. Chill prepared dough in refrigerator for ~1/2 hour.
  7. Roll chilled dough into ~1.5 inches balls, and place about 2 inches apart on a parchment-lined baking sheet.
  8. Depress thumb gently into center of each dough ball, creating a depression in middle of each cookie.
  9. With a small spoon, place a generous amount of the preserves into each depression.
  10. Bake for 20-25 mins in oven, until cookie edges are firm (these don't brown much at all).
  11. Transfer cookies from pan to cooling rack & cool completely to allow cookies to firm and center of jam to set.
These are buttery and practically melt in your mouth! The apricot-peach preserves add just the right sweetness, and these store well in an airtight container. They are a favorite.
Serving size: I stopped counting
Recipe by the dinnervine at http://www.dinnervine.com/2014/03/apricot-peach-thumbprint-cookies/