Apricot Fig Thumbprint Cookies Recipe

Ingredients for Apricot Fig Thumbprint Cookies

• Dried Fig
• 1/2 cup walnuts
• 1/4 cup apricot preserves
• 3/4 cup packed light brown sugar
• Fresh Lemon Juice
• Unsalted Butter
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• Granulated Sugar

How to Make Apricot Fig Thumbprint Cookies

1. Preheat oven to 350°F (175°C).
2. **Make the filling:** Remove stems from 1 cup of fresh figs. Pulse figs in a food processor until coarsely chopped. Add 1/2 cup walnuts and pulse until finely chopped. Transfer to a bowl and stir in 1/4 cup apricot preserves, 1 tablespoon lemon juice, and 1/4 teaspoon ground cinnamon.
3. **Make the dough:** In a mixing bowl, cream together 1 cup (2 sticks) unsalted butter and 3/4 cup packed light brown sugar using a mixer at medium speed until light and fluffy. Beat in 1 large egg yolk and 1 teaspoon vanilla extract.
4. Reduce mixer speed to low and gradually beat in 2 1/4 cups all-purpose flour until just combined. Gather the dough into a ball.
5. Spread 1/4 cup granulated sugar on a plate. Roll the dough into 1-inch balls and roll each ball in the sugar to coat.
6. Place the balls 2 inches apart on ungreased baking sheets.
7. Gently flatten each ball slightly with your hand.
8. Press a 3/4-inch-wide indentation in the center of each cookie using your thumb.
9. Fill each indentation with about 1/2 teaspoon of the fig filling.
10. Bake for 10-12 minutes, or until the edges are golden brown.
11. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.