Zutaten für Apricot Thumbprint Cookies
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- Cream Cheese
- 1 large egg
- Lemon Juice
- 2 cups all-purpose flour
- Baking Powder
- ½ cup apricot preserves
- Powdered Sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
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Zubereitung von Apricot Thumbprint Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter and sugars until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Roll the dough into 1-inch balls.
- Place the dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Use your thumb to make an indentation in the center of each cookie.
- Fill each indentation with apricot jam.
- Bake for 12-15 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
36g
Fat
15g
Carbs
6g
